March 11, 2015

How to Make Dahi Kachori

Recipe by Naiya Sheth: It's starting of summer. So for me time for yummy and mouthwatering chat recipes. In earlier recipes we made lots of chats and specially kachories. They are Pyaz Kachori, Khasta Kachori, Paneer Kachori, Raj Kachori and Crispy Khasta Kachori. So now it's time for Dahi Kachori. Basically it can be said that dahi kachori is from northern India. But it is very popular in Mumbai as street food. So try this delicious Dahi Kachori with delicious chutneys.



Preparation time - 15 to 20 minutes
Soaking time - 60 minutes
Cooking time - 20 to 25 minutes
Makes 5 to 6 kachoeies

Ingredients to make Dahi Kachori:

For Dough:

1 cup refined flour
1 table spoon semolina
1 table spoon melted ghee
1 tea spoon oil
Salt to taste

For Filling:

1/4 tea spoon cumin seeds
1 1/2 to 2 tea spoon oil
1 table spoon gram flour
1/8 cup yellow mung dal
A pinch asafoetida
2 to 3 finely chopped green chillies
1/2 tea spoon garam masalo
Salt to taste

Oil for frying

To serve with:

Masala bundi
Sprouted mung
Whipped curd Sev
Chat masalo
Coriander


Method to make Dahi Kachori:

For outer layer:

  • Mix all ingredients of outer layer and make semi soft dough from it.
  • Keep a side covered for minimum 10 minutes.

For filling:

  • Wash and soak mung dal, and cook in pressure cooker for one whistle.
  • Heat oil in a pan and add cumin seeds to it. Now add green chilies and boiled mung dal to it. Mix well and ad seasonings.
  • Mix well and cook for 1 to 2 minutes.
  • Let it cool.

Hoe to proceed:

  • Make equal balls from dough. Take a ball and roll it. Place a portion of mung dal filling at the centre of it.
  • Bring in the edges of the dough by slowly stretching over the filling and seal the ends tightly.
  • Again roll carefully. Repeat the same for remaining.
  • Heat oil for frying and fry till light brown at very slow flame.

How to serve:


  • Make a hole at the centre of the kachori.
  • Stuff with boiled sprouts. Top with curd, sweet chutney and green chutney.
  • Sprinkle some sev and chat masalo over it.
  • Garnish Dahi Kachori with coriander and serve immediately.
  • Repeat the same for remaining.

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