Dahi Kachori

Serving: 4 big Kachories

For the Cover-
1 cup All purpose floor ( Maida )
2 tbsp very hot oil (mohan)
1 tspn salt
a pinch of soda
1 tsp sugar
For Filling-

1 Boiled and mashed potato (medium)
1/2 cup finely chopped onions
1 tsp Cumin seeds
1/4 tspn asafoetida
1 1/2 tsp Coriander seeds powder
1 tspn cumin powder
3-4 medium garlic cloves,minced
1/2" ginger,minced
1/2 tspn turmeric powder
1 tsp Red chilli powder
1 tsp chole masala powder (or 1/2 tspn garam masala + 1/4 tspn dry mango powder)
2 tbsp finely chopped fresh coriander leaves
salt to taste
Oil to deep fry
1/2 cup spicy green chutney
1 cup sweet tamarind chutney
2 cups beaten yogurt+ 2 tspn sugar
1/2 cup boiled moong sprouts
2 cup nylon sev
1 cup finely chopped onion

1.For making cover- Sieve all purpose floor,soda ,salt and sugar. Add 3 tbspn very hot oil and mix well. It will help to to make kachories crispy.
2. Knead medium soft dough. Cover it and keep aside for 1 hour.
3. For making filling- Heat oil in a wok. Add cumin seeds. Add minced ginger and minced garlic. Add onion when aromatic. Stir onion till translucent. Add turmeric powder,red chilly powder and chole masala. Add mashed potato and coriander leaves. Mix well. Add salt and Cover the wok with a lid and let it cook for 3-4 minutes. Let the mixture becomes cool.
Now make kachories- 

4. Make equal balls of 2 1/2" and roll out to make 5" dia circle. thickness should be approx. 2mm. Don't make it very thin or very thick. Give a bowl shape to the circle. 
5. Take 1 1/2 tbspn of filling in you palm and press to make ball. Place this ball on the circle and cover it from all sides. Make sure filling is covered from all sides and overlapping is proper and stick to each other.Use a very little water to stick the overlapped portion . A small hole or gap can allow oil to go inside the cover. 
 6. Remove upper excess portion on the cover. Press gently with your palm and slightly flatten it. 

7. Heat sufficient oil in wok and on a medium heat deep fry kachories till brown.
Make dish for Kachori chaat-
8. Beat yogurt with sugar. Boil moong sprouts for 3-4 minutes.

9. Place hot kachori in serving plate. Make a hole in the center .
Put 3-4 tbspn of beaten sweet yogurt. Put sweet and spicy chutney. Put moong sprouts and finely chopped onion. Sprinkle chaat masala. Put generous amount of sev. Garnish with coriander leaves and serve.

1. Put maximun filling in the cover.
2. To check if oil is ready for deep frying, put a little piece of dough in the oil, it should sizzle and come up slow.
3. If the kachoris are fried on high heat, they will be soft and will not be crispy.


  1. omg.. kalyani u should start a restaurant of ur own.. lipsmacking, really! these are just like our restaurant stuff..

  2. Thanks for the compliment Geetha..In near future I'll definitely give a thought to it :)


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