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Home  ?  Recipes  ?  Snacks  ?  Daal Kachori

Daal Kachori

A Gujerati Farsaan
Recipe By : Niru Gupta
Type: Snacks Serving: 10-12 pieces


  • Arhar ki Daal (Husked pigeon peas/yellow lentils) ½  cup (90 g), soaked 5-6 hours
  • Oil 2 tbsp
  • Jeera (Cumin seeds) 1 tsp
  • Salt 1 ½ tsp or to taste
  • Ginger, chopped fine 1 tbsp
  • Heeng (Asafoetida) powder 1/8 tsp
  • Green chillies, chopped fine 2 tsp or to taste
  • Garam masala ½ tsp
  • Chilli powder 1 tsp or to taste
  • Khus khus (Poppy seeds) 1 tsp
  • Coconut, grated 2 tbsp
  • Tamarind pulp 2 tbsp or 1 tsp paste
  • Sugar 2 tsp
  • Cover:
  • Maida (Refined flour) 1 cup
  • Ghee/Oil 3 tbsp
  • Baking powder ¼  tsp
  • Salt ½ tsp
  • Oil for deep-frying


  • Drain daal and grind coarsely.
  • Heat oil and add jeera. When it splutters, add ginger, heeng, green chillies and saute till color changes a bit.

  • Add the daal, salt, garam masala, chili powder, khus khus and coconut and saute till a little ‘fried’. Add about ¼ cup water and cook till daal is cooked through. Mix in the tamarind and sugar and keep aside.

  • Mix the baking powder and salt into the maida. Rub ghee/oil into the maida, add water and knead into stiff dough. Rest, covered for 15 minutes.

  • Make walnut sized rounds of the daal mixture.

  • Break pieces of dough and roll into walnut sized rounds. Roll these flat into ¼” rounds and pinch about 1/2" of the edge all around, leaving the centre thicker.

  • Now wet the pressed edges, and place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal.

  • Heat oil and deep-fry the kachoris, first over high heat, then over medium, to cook through, and browned evenly.

  • Currently 5/5 Stars.
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Current Rating 5/5 (1 votes)
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