Daal Kachori

Daal Kachori veg

From   Tea Time

Prep: 45 minutes


Cook: 25 minutes


Method: Moderate


Course: Snack


Type: Fusion

Deliciously flavoured stuffing makes these kachoris extra delicious


  • Split skinless green gram (dhuli moong dal), soaked, drained and ground coarsely ½ cup
  • Refined flour (maida) 2 cups
  • Oil 1 tbsp + to deep-fry
  • Garam masala powder ¼ tsp
  • Cumin seeds 1 tsp
  • Red chilli powder ½ tsp
  • Salt to taste
  • Fennel seeds (saunf) 1 tsp
  • Desi ghee 3 tbsps
  • Baking powder ¼ tsp


  • Heat 1 tbsp oil in a non-stick pan, add ground green gram and saute. Add garam masala powder, cumin seeds, red chilli powder, salt and mix well. Continue to saute on low heat till it forms a dough. Transfer into a bowl and let it cool.
  • Roast fennel seeds in a small non-stick pan, cool, powder and add to the green gram mixture and mix well.
  • Take refined flour in a mixing bowl, add desi ghee, salt and baking powder and mix well. Add sufficient water, a little at a time, and knead into a dough. Cover with a damp cloth and rest for 15 minutes.
  • Divide the gram mixture into small balls and divide the dough into same number of balls. Stuff each dough ball with the gram ball and roll into a round ball again ensuring that the stuffing is completely covered.
  • Heat sufficient oil in a kadai. Gently slide in the stuffed balls into hot oil and deep-fry till golden brown. Drain on absorbent paper and let them cool slightly.
  • Arrange on a serving platter and serve them warm with a bowl of chutney of your choice.