Dahi kachori, although rooted in the north, this filling snack has found its own place in the good old streets of mumbai! it’s a challenge to deftly bite into this king-sized snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience!
Soaking Time: 30 Minutes
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 plates
For The Dough
For The Filling
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1 to 2 cloves (laung / lavang)
2 tsp oil
3/4 tbsp besan (Bengal gram flour)
a pinch of asafoetida (hing)
3 tbsp yellow moong dal (split yellow gram) , soaked , boiled and drained
3/4 tsp ginger-green chilli paste
1/4 tsp chilli powder
1/2 tsp garam masala
1 1/2 tsp dried mango powder (amchur)
a pinch of sugar (optional)
salt to taste
4 tbsp boiled moong (whole green gram) sprouts
1 1/2 cups chilled fresh curds (dahi) , beaten
4 tbsp meetha chutney
2 tbsp teekha phudina chutney
4 tbsp nylon sev
1 tsp dry masala powder
4 tsp finely chopped coriander (dhania)
For the dough
- Combine all the ingredients in a bowl, add enough warm water and knead into a semi-soft dough.
- Keep covered under a wet muslin cloth for 5 minutes and keep aside.
- Knead again using oil till smooth and elastic and divide it into 4 equal portions. Keep aside covered with a wet muslin cloth.
For the filling
- Dry roast the cumin seeds, fennel seeds and cloves in a kadhai on a medium flame for a few seconds. Remove and keep aside to cool.
- Blend in a mixer to a coarse powder and keep aside.
- Heat the oil in the same kadhai, add the besan and sauté on a slow flame for a few seconds.
- Add the asafoetida, moong dal, ginger-green chilli paste, chilli powder, garam masala, dry mango powder, sugar and salt, mix well and sauté on a medium flame for a minute.
- Divide it into 4 equal portions and keep aside.
How to proceed
- Roll out a portion of the dough into a 62 mm. (2½”) diameter circle.
- Place a portion of the filling mixture in the centre of the rolled dough circle.
- Bring in the edges of the dough by slowly stretching over the filling and seal the ends tightly.
- Roll again into a 75 mm. (3”) diameter circle taking care to ensure that the filling does not spill out.
- Gently press the centre of the kachori with your thumb.
- Repeat with the remaining dough and filling to make 5 more kachoris.
- Heat the oil in a kadhai and deep-fry the kachoris on a slow flame till they turn crisp and golden brown in colour from all the sides. (the kachoris should puff up like puris. It will take time to fry on a slow flame as the crust is thick and needs to be cooked) keep aside to cool.
How to serve
- Crack a small hole in the centre of a kachori and arrange on a plate.
- Stuff each kachori with 1 tbsp of moong sprouts and top with ¼ cup of curds, 1 tbsp of meetha chutney and 1½ tsp of teekha phudina chutney.
- Sprinkle 1 tbsp of sev, ¼ tsp of dry masala powder and 1 tsp of coriander evenly over it and serve immediately.
- Repeat with the remaining ingredients to make 3 more plates.