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Dahi Kachori

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Adjust Servings:
1 1/2 tbsp whole wheat flour
2 tbsp ghee
2 tbsp onion
1 cup refined oil
1 tbsp gram flour
1/2 cup semolina
1 green chilli
For Filling
Black salt to taste
1 pinch asafetida – powdered
1 tsp ginger paste
Chat masala powder to taste
100 g potato – boiled
1 tbsp coriander seeds – ground
2 pinches red chilli powder
1 tsp green chilli
200 g kala chana – boiled
1/2 cup moong dal
For Garnishing
1/3 cup sprouted moong – boiled
1/4 cup hung curd
4 tbsps green chutney
1 tsp chat masala powder
1 cup sev
1/2 tbsp cumin powder
1/2 tbsp cumin powder
salt to taste
2 tbsps coriander leaves
6 papdi

Nutritional information

185.29 g
29.82 g
226.04 g
590 mg
0 mg

Dahi Kachori

  • Veg
  • 1 hr
  • Serves 4
  • Easy


  • For Filling

  • For Garnishing


Dahi kachori is a favorite roadside snack of the Indian subcontinent. Kachori is a type of spicy snack that is eaten wherever the Indian diaspora is and throughout Southern Asia. Kachori is very similar to a fritter, in that it is most similar to a stuffed fritter. Typically, kachori is stuffed with dal besan, red chili powder, black pepper, salt, and other spices. The dahi kachori is stuffed with dahi which is a type of curd and chutney. It’s perfect for enjoying with a beer on a hot day.

Health Benefits

One of the best things about dahi kachori is that it is made using whole wheat flour. Believe it or not, this is becoming a rarity in the 21st century where there are a lot of mechanisms in place to encourage you to utilize processed flour. This is unfortunate because whole wheat flour is infinitely healthier for you than processed flour. Some of its health benefits include:

• Reduces risk of heart disease
• Reduces risk of stroke
• Reduces risk of obesity
• Supports healthy digestion

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How to make Dahi Kachori

  1. Combine the whole wheat flour, semolina, gram flour and ghee together in a large mixing bowl.
  2. Knead the mixture to a thick, pliable dough using a little bit of water.
    1. Cover the dough with a damp cloth and set aside for preparing the kachori.
  3. Soak the moong dal for 2 hours in a large bowl.
    1. Drain the extra water and set aside.
  4. Place a frying pan over a medium flame and melt a little ghee into it.
    1. Add the soaked moong dal and stir fry for a minute.
  5. Turn off the flame and transfer the fried dal to a grinder jar.
    1. Let the dal cool.
    2. Grind to a coarse mixture.
    3. Add all the filling ingredients into the grinding jar and roughly grind them.
  6. Remove a small portion of the prepared dough.
    1. Roll into a small puri using a rolling pin.
    2. Fill the puri with a tablespoon of the filling and fold well.
    3. Roll the puri again using a little dry flour.
  7. Put a kadai on high flame.
    1. Heat refined oil in it.
  8. Add this puri once the oil is hot enough and deep fry until the puri becomes crisp and golden.
    1. Place the puri on a napkin to soak up the extra oil.
    2. Make a small hole in the center of the puri.
  9. Add boiled potatoes. chana and boiled moong sprouts in a mixing bowl.
    1. Combine them with yoghurt, chopped coriander leaves, green chutney, sweet tamarind chutney, chat masala powder, onion, salt, and green chilies.
    2. Fill the kachori with this mixture.
    3. Garnish with hung curd, green chutney, sweet tamarind chutney, chat masala powder, salt, coriander leaves, crushed papdis and cumin powder.
  10. Make the final garnishing of sev and serve immediately.


Kachoris were popular in Indore long before samosas.

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