potato lentil kachori recipe-aloo chana dal kachori with zareen fatima

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

chana dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and cooks faster.

oil for frying

🥗Healthier: air fryer

💰Cheaper: none

Using an air fryer reduces oil consumption.

green chilies

🥗Healthier: jalapeños

💰Cheaper: none

Jalapeños provide a similar heat level.

Soak chana dal in water for 4-6 hours, then drain.

Boil potatoes until tender, peel, and mash them.

In a pan, heat oil and add cumin seeds until they splutter.

Add the soaked chana dal and sauté for a few minutes.

Mix in coriander powder, garam masala, red chili powder, and asafoetida.

Stir in mashed potatoes, chopped cilantro, lemon juice, and green chilies. Cook for 2-3 minutes and set aside to cool.

In a bowl, combine all-purpose flour, salt, and oil. Mix well and gradually add water to form a dough.

Knead the dough until smooth, then cover with a damp cloth and let it rest for 30 minutes.

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

Place a spoonful of the filling in the center of each disc and fold the edges to seal.

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

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

Remove kachoris and drain on paper towels to absorb excess oil.

Serve hot with chutney or yogurt.

Cooking Techniques

Equipment Needed

Spice Level: