Kachori Recipe |simple and easy daal kachori | moong dal kachori |Ramadan recipe |by Classic Kitchen

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.

In a mixing bowl, add 2 cups of all-purpose flour.

Add 2 tablespoons of oil and salt to the flour.

Mix these ingredients well until combined.

Gradually add water to form a normal dough, not too hard or too soft.

Knead the dough for about 2-3 minutes until perfect, then cover it with a little oil and let it rest for about 30 minutes.

For the filling, soak 1/2 cup of split yellow lentils in water for 1.5 to 2 hours.

Boil the lentils with a little salt until they are soft and mash them with a spoon.

Add 1/2 teaspoon of red chili powder and 1/2 teaspoon of turmeric powder to the mashed lentils and mix well.

After 30 minutes, check the dough and knead it a little more on the kitchen counter.

Divide the dough into small balls and roll each into a thin disc.

Place a small ball of the lentil filling in the center of the disc, fold the dough over, and seal it well.

Press the edges to ensure they are sealed and shape it into a kachori.

Heat oil in a frying pan until hot for frying the kachoris.

Gently flatten the kachoris with your hands before frying, ensuring not to press the center too much.

Fry the kachoris until they are golden brown, flipping them as needed for even cooking.

Once cooked, remove the kachoris from the oil and drain them on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens