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Dahi Kachori

Apr-14-2016
Shikha Gupta
300 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dahi Kachori RECIPE

Rajasthani delicacy. Raj kachori, little version of Raj kachori heavily dipped in curd with coriander mint and tangy tamarind chutney.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Rajasthan
  • Blending
  • Frying
  • Snacks

Ingredients Serving: 4

  1. 1 cup yellow moong dal soaked it for 4-5 hours and grind it.
  2. Red chilli powder 1/2 tsp
  3. cumin powder 1 tsp
  4. amchur powder 1 tsp
  5. Garam masala 1 tsp
  6. Chaat masala 1 tsp
  7. salt as per taste
  8. hing a pinch
  9. mint leaves chopped or dry mint leaves crushed 1/2 a bunch
  10. Green chilli as per choice
  11. ginger 1 inch
  12. coriander chopped
  13. lemon juice 1
  14. ghee 2 tbsp
  15. For kachori dough:
  16. 1 cup All Pourpose flour
  17. 2 tbsp Ghee or oil
  18. salt as per taste
  19. Baking soda 1/8 tsp
  20. oil for frying
  21. Luke warm water to knead the dough
  22. For Garnish:
  23. Whipped curd 1 - 1/2 cup
  24. tamarind chutney as per taste
  25. Mint coriander chutney as per taste
  26. cumin powder as required
  27. chilli Powder as per taste
  28. coriander powder 1/2 - 1 tsp
  29. salt to taste

Instructions

  1. For the dough:
  2. Add ghee, baking soda and salt in all purpose flour.
  3. Add lukewarm water and knead the dough, (little stiff) let it rest it for 10 minutes, cover it with muslin cloth.
  4. For stuffing:
  5. First soak moong dal for 4-5 hours, strain it and grind it.
  6. Heat ghee in a pan add hing, cumin seeds and ginger chilli and the ground dal and all the spices. Mix all well, make sure the mixture does not stick to the pan. It takes 15-20 minutes.
  7. When it looks dry, add chopped coriander and lemon juice. Mix well, keep aside and let it cool.
  8. Divide the dough in to 10-12 equal balls.
  9. Make equal size pooris out of it and fill 2-3 tbsp stuffing in it and seal it well. Make sure the mixture does not come out. Give potli shape or kachori shape and fry it on low medium flame till golden brown in colour.
  10. Keep them out on a kitchen towel.
  11. To assemble:
  12. Pour beaten curd over kachori and garnish it with both chutney. Add chaat masala, cumin powder, chilli powder, salt and chopped coriander.

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