Daal Kachori With Aloo Ki Tarkari | Anwar Kachori | Crispy Kachori | MOONG DAAL KACHORI | karachi

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with less saturated fat.

split yellow lentils

🥗Healthier: split red lentils

💰Cheaper: pulses mix

Red lentils cook faster and are often less expensive.

Mix all-purpose flour and ghee in a bowl until crumbly.

Add water gradually to form a soft dough and let it rest for 30 minutes.

Cook split yellow lentils until soft and drain excess water.

Heat oil in a pan and sauté chopped onion until translucent.

Add green chilies, ginger, and garlic; cook until fragrant.

Stir in cumin seeds, coriander powder, red chili powder, turmeric, and salt; cook for 2-3 minutes.

Mix in cooked lentils, cilantro, and lemon juice; mash lightly and let cool.

Divide dough into small balls and flatten each into a disc.

Place a spoonful of lentil filling in the center and fold the dough over to seal.

Heat oil in a deep pan over medium heat until hot.

Fry the kachoris in batches until golden brown, about 3-4 minutes each side.

Drain on paper towels and serve hot.

Cooking Techniques

Spice Level:

Allergens