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Dal Kachori

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Adjust Servings:
For the Dough:
2 cup all-purpose flour
5 tsp vegetable oil
1/2 tsp salt
1/2 cup water
For the Filling:
3 tbsp vegetable oil
2 cups green chillies, chopped
1 gram asafetida
1/2 tbsp cumin seeds
1 tsp ground fennel
1 tsp ground coriander
1/2 cup moong dal, soaked
2 tbsp coriander leaves, finely chopped
1/4 tsp garam masala powder
1/2 tsp ground ginger
1/4 tsp red chilli powder
1/2 tsp salt
2 cups Vegetable oil, for frying

Dal Kachori

  • Spicy
    • 2 hr 45 mins
    • Serves 5
    • Easy


    • For the Dough:

    • For the Filling:


    Dal kachori is a very popular dish in North Indian cuisine. It can best be described as a puffed, spicy pastry. There are various recipes for this dish depending on the ingredients used in making it.

    Some recipes are made using urad dal lentils. For our dal kachori recipe, we’ll be using moong dal. This will make the dish more tasty and delicious.

    This dal kachori recipe can be prepared for get-togethers and parties. You can serve it as a chaat, snack or a small part of the main meal. To enjoy your dal kachori meal even more, serve it with any chutney.

    Health Benefits

    1. Moong dal is high in protein low in carbohydrates. It is a great vegetarian superfood. It is also perfect for people that are trying to lose weight.
    2. This dal kachori recipe is easy to digest because the meal is light. It contains a considerable amount of fiber.
    3. This dish is a great source of essential protein which the body needs for growth and development. This recipe is great for vegetarians as they do not eat many foods that contain a good amount of protein.
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    How to make Dal Kachori

    1. For the Dough, in a large mixing bowl, put the flour, oil and salt. Mix everything well.
    2. Gradually add water, a bit at a time, and then knead to a soft dough. Coverand set aside for about 20 minutes.
    3. For the Filling, heat a large pan and then pour in 3 tablespoons oil. Now, put in green chilli, asafetida, cumin seeds, fennel, and coriander. Sauté everything for 3-4 minutes.
    4. Put in the previously soaked dal, coriander leaves, garam masala, ginger, red chili powder, and salt. Constantly stir the mixture and cook dal till it becomes completely dried up. Remove from heat and set it aside to cool.
    5. Make the dough into the size of a small ball and then use your fingers to flatten it. Use the dal stuffing to fill it and then make kachori. Do this again with all the other dough.
    6. In a medium work, heat 2 cups oil. On medium heat, fry the kachori until it becomes golden brown.
    7. Serve hot with sweet chutney or green coriander chutney.


    The origin of Kachori is widely believed to be from Rajasthan or Uttar Pradesh. Yellow moong dal is commonly used to prepare the meal in these states.

    Naitik Tiwari

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