Daal Kachori | How to make Kachori | Sabiha's 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.

Soak Mong Daal in water and crush it slightly.

Mix Maida and Ghee in a bowl until crumbly.

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

Heat oil in a pan and sauté chopped ginger and chopped chili until fragrant.

Stir in Zeera, Saunf, Hing, Dhanya Powder, Garam Masala, Chilli Powder, and salt; cook for a few minutes.

Mix in the crushed Mong Daal 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens