How to make Chana Dal Kachori -

Kachori is a deep-fried dumpling which is a very popular street food. Kachori can be filled with a variety of stuffing. Here we have used chana dal, flavoured with some simple masalas

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Chana Dal Kachori checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Kalmi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Mysore Masala Dosa - SK Khazana Moong Fingers Crispy Hash Browns Tea Fancies Sable

Chana Dal Kachori

Chana Dal Kachori Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chana Dal Kachori Recipe

  • Split Bengal gram (chana dal) soaked for 30 minutes and drained 1/2 cup

  • Refined flour (maida) 1 cup

  • Baking soda 1/4 teaspoon

  • Salt to taste

  • Hot oil to drizzle tablespoons

  • Ghee 1 tablespoon

  • Ginger finely chopped 1 inch

  • Green chilli chopped 1

  • Cashewnuts roughly chopped 6-8

  • Red chilli powder 1 teaspoon

  • Fennel powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Asafoetida a pinch

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Oil to deep fry


Step 1

Take refined flour in a bowl, add baking soda, salt, 2½ tbsps hot oil and sufficient water and knead into soft dough. Drizzle some oil over the dough, cover and set aside.

Step 2

Put the drained split Bengal gram in a mixer jar and grind coarsely with very little water.

Step 3

To make the stuffing, heat ghee in a non-stick kadai, add ginger, green chilli, cashew nuts and ground gram, mix well and sauté for 2-3 minutes.

Step 4

Add chilli powder, fennel powder, coriander powder, asafoetida, salt, garam masala powder and a little water, mix well and cook for 4-5 minutes. Remove from heat, add lemon juice, mix well and set aside to cool down to room temperature.

Step 5

Heat sufficient oil in another kadai.

Step 6

Divide both dough and stuffing mixture into equal portions. Stuff each dough portion with a portion of the stuffing, shape into balls ensuring that the stuffing is completely covered with the dough.

Step 7

Slide in the kachoris into hot oil and deep-fry, on low heat, till golden brown. Drain on absorbent paper.

Step 8

Arrange on a serving platter and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.