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