Toor Dal Kachori Recipe – Authentic Indian Fried Bread Snack

Last Updated on 4 months by Neha Deshmukh

Toor Dal Kachori Recipe – Authentic Indian Fried Bread Snack

Hey everyone! If you’re anything like me, you absolutely love a good, flaky, flavorful snack with your evening chai. And honestly, few things beat a freshly made Kachori. This Toor Dal Kachori recipe is one I’ve been perfecting for years – it’s a little bit of effort, but trust me, the results are SO worth it. I first made these for a Diwali gathering, and they were gone in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t just any fried bread. Toor Dal Kachoris are packed with a deliciously spiced lentil filling, encased in a perfectly crisp, whole wheat pastry. They’re wonderfully satisfying, bursting with flavour, and just… comforting. Plus, they’re a fantastic way to impress your family and friends with a taste of authentic Indian cuisine.

Ingredients

Here’s what you’ll need to make these golden beauties:

• 2 cups whole wheat flour (approx. 240g)
• 1 tbsp cooking oil (15ml)
• 0.5 tsp salt (approx. 2.5g)
• Water, as required
• Oil for deep frying
• 0.5 cup toor dal (approx. 100g)
• Salt to taste
• 1 tsp cumin seeds (approx. 5g)
• 0.25 tsp red chili powder (approx. 1.25g)
• 1 tsp cooking oil (15ml)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

Toor Dal: The Heart of the Kachori

Toor dal (also known as split pigeon peas) is the star of the show. Make sure you use good quality dal, and don’t skip the soaking step – it helps it cook evenly and makes for a smoother filling.

Whole Wheat Flour: Choosing the Right Kind

I prefer using atta, the Indian whole wheat flour, for the best texture. It gives the kachoris a lovely rustic flavour and a slightly nutty taste. You can find it at most Indian grocery stores.

Cumin Seeds: Aromatic and Digestive

Cumin seeds add a wonderful aroma and a subtle earthy flavour. Don’t underestimate their power! They also have some amazing digestive benefits, which is always a plus when enjoying a fried treat.

Regional Variations in Spice Levels

Spice levels in India vary so much! This recipe uses a mild amount of chili powder, but feel free to adjust it to your liking (more on that later!).

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the toor dal in hot water for about 1-2 hours. This softens it up beautifully. Once soaked, drain the water and grind the dal coarsely in a food processor. You don’t want a paste, just a slightly textured grind.
2. Now, heat 1 tsp of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds – that’s when you know they’re releasing their flavour! Add the ground dal, salt, and chili powder.
3. Cook the mixture, stirring constantly, until it dries out and comes together. This usually takes about 5-7 minutes. Let the filling cool completely.
4. While the filling cools, let’s make the dough. In a large bowl, combine the whole wheat flour, 1 tbsp oil, and salt. Gradually add water, a little at a time, and knead into a smooth, pliable dough. It should be soft but not sticky.
5. Divide the dough into golf-sized balls. Roll each ball into a circle, about 3-4 inches in diameter.
6. Place about 1 tbsp of the cooled dal filling in the center of each circle. Bring the edges of the dough together to seal the filling, making sure there are no gaps. Gently flatten each stuffed ball into a puri (a small, flat bread).
7. Heat oil for deep frying in a wok or deep frying pan. The oil should be hot enough to fry the kachoris golden brown and crisp. Carefully slide the kachoris into the hot oil, a few at a time.
8. Fry until golden and crisp on both sides, flipping occasionally. This usually takes about 2-3 minutes per side.
9. Remove the kachoris from the oil and drain on paper towels.

Expert Tips

A few little secrets to Kachori success!

Achieving the Perfect Dough Consistency

The dough is key! It needs to be soft enough to roll easily, but firm enough to hold the filling without bursting. Add water gradually and knead well.

Getting the Right Oil Temperature for Frying

This is crucial. If the oil isn’t hot enough, the kachoris will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before the filling is cooked through. A good test is to drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.

Preventing Kachoris from Bursting During Frying

Make sure the filling is completely cool before stuffing the dough. Also, seal the edges of the kachoris very well to prevent the filling from leaking out.

Variations

Let’s get creative!

Vegan Kachori Adaptation

These are naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Kachori Adaptation (Using Alternative Flours)

For a gluten-free version, try using a blend of rice flour, potato starch, and tapioca flour. You might need to adjust the amount of water to get the right dough consistency.

Spice Level Adjustment: Mild, Medium, and Spicy

• Mild: Reduce the chili powder to 1/8 tsp or omit it altogether.
• Medium: Stick to the 1/4 tsp chili powder as written in the recipe.
• Spicy: Increase the chili powder to 1/2 tsp or add a pinch of cayenne pepper.

Festival Adaptations: Making Kachoris for Diwali or Holi

During festivals, my family loves to add a pinch of asafoetida (hing) to the filling for extra flavour. It’s a traditional touch!

Serving Suggestions

Serve these warm with your favourite chutney – I love them with mint-coriander chutney or tamarind chutney. And of course, a steaming cup of masala chai is the perfect accompaniment!

Storage Instructions

Kachoris are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in a skillet or oven to restore their crispness.

FAQs

Let’s tackle some common questions!

What is the best way to prevent the kachoris from becoming oily?

Make sure the oil is hot enough and don’t overcrowd the pan. Fry them in batches.

Can I make the filling ahead of time? How should I store it?

Yes! You can make the filling a day in advance. Store it in an airtight container in the refrigerator.

What type of oil is best for deep frying kachoris?

Vegetable oil, canola oil, or sunflower oil are all good choices.

Can I bake these kachoris instead of frying them?

While frying gives the best texture, you can try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious!

How can I adjust the spice level to suit my preference?

As mentioned earlier, adjust the amount of chili powder to your liking. You can also add other spices like garam masala or turmeric for extra flavour.

Enjoy making these Toor Dal Kachoris! I hope they bring as much joy to your kitchen as they do to mine. Happy cooking!