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Dal Kachori
Uttar Pradesh

Uttar Pradesh

Dal Kachori

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Remember that in case you plop the Kachoris into hot oil and they happen to puff up before turning the side, chances are that the dal masala filling will stick only to one side. But, if you turn them over once before they start to puff up, the masala will be evenly spread across both the sides.

Trivia Tadka

Dal Kachori with kaddu and aloo ki sabzi is to Uttar Pradesh what misal pav is to Mumbai, and aloo parathas and lassi are to Punjab. In the preparation of this special Kachori, moong dal is soaked, steamed and coarsely-ground and then a mix of different spices is added in to form the filling. The crisp Kachori is best served with the special Mathura ke dubki wale aloo and khatti meethi kaddu ki sabzi.


  • Wheat flour (atta) (2 cups)
  • Salt (½ tsp)
  • Oil (for frying)
  • Split green gram (moong dhuli dal) (1 cup)
  • Whole green gram (sabut moong dal) (¼ cup)
  • Ginger (adrak), finely chopped (1 tbsp)
  • Green chillies (hari mirch), finely chopped (2 to 3)
  • Asafoetida (hing) (a pinch)
  • Salt (to taste)
  • MTR Garam Masala Powder (1 tsp)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • Dry mango powder (amchur) (½ tsp)
  • Oil (1 tbsp)


  • Make a Kachori-like dough using the flour, salt, oil and water.
  • For the filling, lightly steam the dal by adding in a little water to get that just-about-cooked consistency. Take care to not make it too mushy. Run it through a sieve for the water to drain out completely.
  • In a kadhai, heat oil and add in the hing, ginger, chillies, salt, MTR Lal Mirch/Red Chilli Powder, MTR Garam Masala Powder and amchur. 

  • Keep sautéing for a few seconds and then add the steamed dal to it. Keep cooking for a minute or 2, stirring off and on. Remove from heat and allow the mix to cool.
  • Heat a sufficient amount of oil in a kadhai to fry the Kachoris in. Take the dough and divide it into even-sized balls. Then roll them out into small poories.
  • Place a bit of the filling at the centre of each poorie. Then, gather up the edges and seal each ball into a pocket. Now, roll out these pockets to form plump poories.
  • Gently slide each Kachori into the hot oil and fry on a low-to-medium flame till they have turned golden and crisp.
  • Drain any excess oil with the help of a kitchen paper towel.
  • Serve hot with Mathura ke dubki wale aloo and khatta meetha kaddu.

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