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  • Writer's pictureSonalika Singhania

Dal Kachori❤️

Who doesn’t love kachoris? Especially if they are hot and crispy. My taiji makes the best kachoris. I have learned all indian dishes from her and this is also her recipe. She literally has magical hands. Hope you like this recipe❤️



( for 10-15 kachoris)

1. All purpose flour/Maida - 2 cups or 250gms

2. Ghee - 1/4 cup or 60gms

3. Salt to taste

4. A pinch of eno

5. Moong dal - 1/4 cup or 60 gms (soaked for 2 hours and grinded)

6. Besan or gram flour - 1/4 cup or 50 gms

7. Garlic cloves - 8-10 cloves grinded

8. Ginger - 12.5 gms or 1 Tbsp grinded

9. Green chilly - 12.5 gms or 1 Tbsp grinded

10. Saunf powder - 1/4 tsp

11. Hing a pinch (optional)

12. Ghee - 2 tbsp

13. Salt to taste

14. Dry mango powder - 1 Tsp

15. Kasuri methi - 1 Tsp

16. Sugar a pinch



1. It is mandatory to let the dough rest for 1 hour. With this the kachoris become crispy and flaky.

2. You can soak the moong dal overnight or even skip grinding.

3. You can bake the kachoris at 180 degrees till golden brown in colour.

4. You can grind ginger, garlic and green chillies together also and add the paste to the masala accordingly.



Take a kadhai and add ghee. Next step is to add saunf and hing. When you start getting the aroma of hing add garlic, ginger and green chilly. Fry them for sometime. Now add moong dal and combine them for 2 mins and lastly add besan. Cook them on the medium flame for upto 5-10 mins until your dal becomes hard.

When dal becomes hard add salt, amchoor powder, kasuri methi and sugar. Mix everything well. Give it a taste and adjust anything you feel is less. Take it out in a bowl and sprinkle few drops of water to keep the masala soft.

To make the dough take a plate or a mixing bowl and add flour. Into it add ghee and rub the flour between your hands so that ghee is well combined. Now add salt and a pinch of eno. Mix it well again. Keep adding little little warm water to make a dough. Knead the dough well for about 7-8 mins till it becomes really soft. Cover the dough for 1 hour and leave it. Now after an hour knead the dough for a minute.

Take small portions of dough and press it in circle using your hand. Fill the masala and press the masala using your thumbs and start sealing the edges by bringing them into center using your fingers. Pinch and remove the excess dough.

Flatten the kachori and fry it at the lowest flame. When they start puffing up gently move the spoon in rounds in the center. This helps them puff up even more.

When the base becomes golden flip them and fry them till completely golden and nicely crispy. Serve them hot with aloo sabji , chai or chutney.


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