Homemade Daal Kachori with Aloo Tarkari Recipe

Daal Kachori with Aloo Tarkari is a beloved South Asian dish featuring crispy, flaky pastries filled with spiced lentils, served alongside a flavorful potato curry. This completely halal recipe makes for a perfect festive meal or special weekend treat. The combination of crunchy kachoris with the comforting aloo tarkari creates a delightful contrast of textures and flavors.

 

For the Daal Kachori:

Ingredients for the Dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or ghee
• 1/2 teaspoon salt
• Water as needed (approximately 1/2 cup)

Ingredients for the Filling:

• 1 cup yellow moong dal (split yellow lentils)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon asafoetida (hing)
• 1 tablespoon ginger, finely chopped
• 2-3 green chilies, finely chopped
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• Salt to taste
• Vegetable oil for deep frying

For the Aloo Tarkari:

Ingredients:

• 4 large potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon dried fenugreek leaves (kasuri methi)
• Salt to taste
• Fresh coriander leaves for garnish
• 1 cup water

Instructions:

For the Daal Kachori:

1. Prepare the filling:

   • Wash the moong dal and soak for 2 hours.
   • Drain and coarsely grind the dal (not into a paste, keep it slightly grainy).
   • Heat oil in a pan. Add cumin seeds and fennel seeds. When they splutter, add asafoetida.
   • Add ginger and green chilies, sauté for 1 minute.
   • Add the ground dal and stir-fry on low heat for 7-8 minutes until it dries out.
   • Add all the spices (red chili powder, coriander powder, garam masala, amchur) and salt.
   • Mix well and cook for another 2-3 minutes until the mixture is completely dry.
   • Let it cool completely.

2. Prepare the dough:

   • In a large bowl, mix flour and salt.
   • Add oil and rub with your fingers until the mixture resembles breadcrumbs.
   • Slowly add water and knead into a firm but smooth dough.
   • Cover with a damp cloth and let it rest for 30 minutes.

3. Make the kachoris:

   • Divide the dough into lemon-sized balls.
   • Take one ball, flatten it slightly with your fingers and make a cup-like shape.
   • Place about 1 tablespoon of the filling in the center.
   • Bring the edges together and seal completely, making sure there are no holes.
   • Flatten it gently with your palm to a disk about 3 inches in diameter.
   • Repeat with remaining dough and filling.

4. Fry the kachoris:

   • Heat oil in a deep pan or kadhai over medium heat.
   • When the oil is hot (but not smoking), gently slide in the kachoris.
   • Reduce heat to low-medium and fry until golden brown on both sides, about 5-6 minutes per batch.
   • Drain on paper towels.

For the Aloo Tarkari:

1. Heat oil in a large pan. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Add ginger-garlic paste and cook until the raw smell disappears, about 1-2 minutes.

4. Add chopped tomatoes and green chilies. Cook until tomatoes are soft and oil starts to separate.

5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

6. Add the potato cubes and stir to coat them with the spice mixture.

7. Add water, cover, and cook on medium-low heat for about 15-20 minutes until potatoes are tender.

8. Once potatoes are cooked, gently mash a few pieces to thicken the gravy slightly.

9. Sprinkle garam masala and crushed kasuri methi. Mix well.

10. Garnish with fresh coriander leaves.

Serving:

Serve hot kachoris with the aloo tarkari. You can also add a side of tamarind chutney or mint-coriander chutney for extra flavor. This combination is traditionally enjoyed as a breakfast or evening snack but makes for a satisfying meal any time of day.

Tips:

• The dough should be firm to ensure the kachoris don't break while frying.
• Fry the kachoris on medium-low heat to ensure they cook evenly and become crispy.
• The filling should be completely cool before stuffing to prevent the dough from becoming soggy.
• For the aloo tarkari, you can adjust the consistency by adding more or less water according to your preference.
• Both dishes can be prepared in advance: the kachoris can be stored in an airtight container for 2-3 days, and the aloo tarkari can be refrigerated and reheated when needed.

Enjoy this delicious combination of crispy, flaky kachoris with comforting, spicy potato curry!