Recipe of the Week: Dal Kachori aur Kadhi

Recipe of the Week: Dal Kachori aur Kadhi

We snuck this recipe out from the kitchens of Antique Bazaar at Four Points Sheraton, Bur Dubai, that is currently hosting The Jodhpuri Food Festival


For Maida dough:

Maida 400gm

Baking Powder 10gm

Salt 10gm

Ghee 60gm

For Stuffing:

Yellow dal 200gm

Asafoetida 5gm

Cumin Seeds 5gm

Red chili Powder 5gm

Lemon juice 5gm

Salt 3gm

For Kadhi:

Yogurt 250gm

Gram flour 60gm

Salt 10gm

Asafoetida 5gm

Mustard seed 2gm

Whole red chili 2gm

Coriander leaves 2gm

Turmeric powder 8gm

Oil 40ml

Method of cooking:

Preparation of Maida dough

  1. Mix baking powder and salt into the maida.
  2. Add the ghee/oil to the maida.
  3. Add water and knead it into a stiff dough.
  4. Rest, cover for 10 minutes.

Preparation Dal stuffing

  1. Add dal, salt, chili powder.
  2. Sauté until brown.
  3. Add about 1/4 cup water and cook till dal is cooked.
  4. Mix the lemon juice and keep aside.
  5. Press the edges and place little filling into the center.
  6. Bring the wet edges together, covering the filling completely.
  7. Deep-fry the kachoris, first over high heat, then over medium heat letting it cook through perfectly.

Preparation for kadhi

  1. In a large mixing bowl, mix curd, besan, turmeric, chili powder, salt, 1 cup of water and set aside.
  2. On a separate bowl, mix oil, mustard seed, red chili and curry leaves.
  3. Add besan-curd mixture and cook for 15 minutes.
  4. This mixture will start to thicken.
  5. Add coriander leaves and serve.
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