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Dal Ki Kachori

Dal Ki Kachori’s might not look like much, but they are mouth-wateringly good. Trust us, one is never enough These fried dumplings are stuffed with lentils and spiced with coriander, paprika and ginger from our Mild Curry Paste.

2 out of 3 Difficulty
1 out of 3 spice levels Mild
55 mins Preparation

Ingredients

Filling
  • White Urad lentils 130g
  • Patak's Mild Curry Paste 40g
  • Chilli Powder 1/2 tsp.
  • Cumin Powder 1.5 tsp.
  • Salt To Taste
  • Hing Powder Pinch
  • Sugar 12g
  • Oil 1 tbsp
  • Water 100ml
Dough
  • Plain Flour 240g
  • Ghee or oil 45g
  • Baking Powder 1 tsp.
  • Salt 1 tsp.
  • Water To Make a stiff dough

Method

  1. Heat oil in a pan and add hing powder and remove from the heat.
  2. Add Pataks Mild Curry Paste and 50 ml water and cook till all the water has evaporated.
  3. Add soaked lentils without water, chilli powder, cumin powder, salt, sugar and 50 ml water and cook on low heat until all the water has evaporated.
  4. Remove from heat and keep aside.
  5. Blend the cold lentil mix to a coarse mix (not a puree).
  6. Mix plain flour with baking powder and salt. Rob in the fat and make stiff dough using as little water as possible.
  7. Rest the dough for 20 minutes covered with wet tea towel.
  8. Cut the dough into approx. 35g pieces and roll them flat.
  9. Add the lentil mix onto the centre of flattened dough, lift the edges and turn it to form a round dumpling. Repeat this for all the dough pieces.
  10. Flatten the round dumplings in the centre of the palm and keep aside.
  11. Heat the oil in a wok and cook the flattened dumplings, first on high heat and then on a low heat so that they are cooked through, with even colour.
  12. Serve hot kachories with Pataks Mixed pickle and a Ghaati chutney.
  • Filling
    • White Urad lentils 130g
    • Patak's Mild Curry Paste 40g
    • Chilli Powder 1/2 tsp.
    • Cumin Powder 1.5 tsp.
    • Salt To Taste
    • Hing Powder Pinch
    • Sugar 12g
    • Oil 1 tbsp
    • Water 100ml
    Dough
    • Plain Flour 240g
    • Ghee or oil 45g
    • Baking Powder 1 tsp.
    • Salt 1 tsp.
    • Water To Make a stiff dough
    1. Heat oil in a pan and add hing powder and remove from the heat.
    2. Add Pataks Mild Curry Paste and 50 ml water and cook till all the water has evaporated.
    3. Add soaked lentils without water, chilli powder, cumin powder, salt, sugar and 50 ml water and cook on low heat until all the water has evaporated.
    4. Remove from heat and keep aside.
    5. Blend the cold lentil mix to a coarse mix (not a puree).
    6. Mix plain flour with baking powder and salt. Rob in the fat and make stiff dough using as little water as possible.
    7. Rest the dough for 20 minutes covered with wet tea towel.
    8. Cut the dough into approx. 35g pieces and roll them flat.
    9. Add the lentil mix onto the centre of flattened dough, lift the edges and turn it to form a round dumpling. Repeat this for all the dough pieces.
    10. Flatten the round dumplings in the centre of the palm and keep aside.
    11. Heat the oil in a wok and cook the flattened dumplings, first on high heat and then on a low heat so that they are cooked through, with even colour.
    12. Serve hot kachories with Pataks Mixed pickle and a Ghaati chutney.