Dal Katchori Image

Dal Katchori

Puffed fried breads with black lentil stuffing

Any special occasion in North India will seem incomplete without the ‘Katchoris’ being served on the table. Be it a festival, guests at home, puja bhoj, it is bound to be there! It is what the puri is not- special! Not an everyday meal, it goes excellent as a snack and in UP, it is sold and served as the ideal breakfast especially when paired with a very spicty potato bhaji and Jalebis on the side!


  • 1 cup husked Black Gram split lentils (dhuli urad dal)
  • 3 cups refined Flour
  • 4tbsp Clarified butter + oil to deep-fry
  • A pinch of asafetida
  • 2 green Chilies (chopped)
  • 1 inch piece of Ginger (chopped)
  • 1tsp Raw Mango Powder
  • 1tsp Garam masala
  • 1tsp Cumin seeds (coarsely powdered)
  • ½tsp Red Chili powder
  • 1tspCoriander Powder
  • Salt to taste


  1. Wash the lentils well and soak in three cups of water for three to four hours.
  2. Drain and grind coarsely without adding any water.
  3. Heat two tablespoons of oil in a frying pan, add asafetida, green chilies, ginger, Garam masala, mango powder, red chili powder coriander powder and cumin seeds.
  4. Mix well and add salt to taste.
  5. Add the dal paste.
  6. Mix and continue to sauté on low heat for 10-12 minutes till mixture is dry. Remove from heat and divide into marble sized balls.
  7. Rub in the clarified butter and salt to taste into the flour.
  8. Knead into a stiff dough using little water.
  9. Allow the dough to rest for 10 minutes and lightly knead for another minute.
  10. Divide dough into lemon sized balls and roll into small balls.
  11. Flatten to a disc and stuff a portion of the mixture.
  12. Pick the dough from the sides to completely encase the mixture. Pinch the dough well to seal it well.
  13. Shape into a ball and roll out into three-inch discs so that they are thinner around the edges and thicker in the center.
  14. Heat sufficient oil in a pan.
  15. When moderately hot, add a few kachoris.
  16. Reduce the heat to low and Continue to fry on low heat, turning kachoris once or twice till crisp and golden.
  17. Drain onto an absorbent kitchen paper.
  18. Serve hot with any pickle, chutney or sauce of your choice.
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