Dal katchori

– Puffed fried breads with black lentil stuffing
– Preparation time: 40 minutes
– Cooking time: 20-25 minutes
– Serves: 4


– 1 cup husked Black Gram split lentils (dhuli urad dal)
– 3 cups refined Flour
– 4tbsp Clarified butter + oil to deep-fry
– A pinch of asafetida
– 2 green Chilies (chopped)
– 1 inch piece of Ginger (chopped)
– 1tsp Raw Mango Powder
– 1tsp Garam masala
– 1tsp Cumin seeds (coarsely powdered)
– ½tsp Red Chili powder
– 1tspCoriander Powder
– Salt to taste


– Wash the lentils well and soak in three cups of water for three to four hours. Drain and grind coarsely.
– Heat two tablespoons of oil in a frying pan, add asafetida, green chilies, ginger, Garam masala, mango powder, red chili powder coriander powder and cumin seeds. Mix well and add salt to taste.
– Add ground lentils. Mix and continue to saute for two to three minutes till mixture is dry. Remove from heat and divide into 12-16 portions.
– Rub in the clarified butter and salt to taste into the flour. Knead into a stiff dough using water as required.
– Divide dough into 12-16 portions and roll into small balls. Flatten slightly and stuff a portion of the mixture. Shape into a ball and roll out into three-inch discs so that they are thinner around the edges and thicker in the center.
– Heat sufficient oil in a pan. When moderately hot, add a few kachoris. Continue to fry on low heat, turning kachoris once or twice till crisp and golden. Drain onto an absorbent kitchen paper.
– Serve hot with any pickle, chutney or sauce of your choice.

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