Daal Kachori with aalo ki Tarkari| How to make kachori@BohraRecipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

split yellow lentils

🥗Healthier: split red lentils

💰Cheaper: yellow split peas

Split red lentils cook faster and are often cheaper.

oil

🥗Healthier: ghee

💰Cheaper: vegetable oil

Ghee adds richness, while vegetable oil is more affordable.

Soak split yellow lentils in water for at least 2 hours.

Drain the lentils and grind them into a coarse paste.

Heat oil in a pan and add cumin seeds until they splutter.

Add chopped onion, ginger, and green chilies; sauté until golden.

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

Mix in the lentil paste and cook until the mixture thickens; add garam masala and fresh coriander.

Let the filling cool completely.

In a mixing bowl, combine all-purpose flour, salt, and water to form a dough; knead until smooth.

Cover the dough and let it rest for 30 minutes.

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

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

Heat oil in a deep frying pan over medium heat.

Fry the kachoris until golden brown and crisp on both sides; drain on paper towels.

Boil potatoes until tender, then peel and cube them.

In a pan, heat oil and sauté onions until translucent; add boiled potatoes and spices.

Cook for a few minutes until well combined; garnish with fresh coriander.

Cooking Techniques

Spice Level:

Allergens