Savory Delights: Unveiling the Aromatic Hing Dal Kachori Recipe

Indulging in delectable street food is a delightful experience, and one popular delicacy that never fails to tantalize the taste buds is the Hing Dal Kachori. This mouthwatering snack hails from the vibrant streets of India and is loved for its crispy exterior and flavorful filling. In this article, we will unveil the secrets of preparing the aromatic Hing Dal Kachori at home. Get ready to embark on a culinary adventure and treat yourself to a scrumptious snack that will leave you craving for more.

A Journey of Flavors: Exploring the Hing Dal Kachori Recipe The Hing Dal Kachori is a deep-fried pastry filled with a spiced lentil mixture and infused with the unique aroma of asafoetida (hing). This recipe combines the richness of various spices and the wholesome goodness of lentils, resulting in a burst of flavors with every bite. Let’s dive into the process of preparing this tantalizing treat!

Ingredients: To create the perfect Hing Dal Kachori, gather the following ingredients:

For the dough:

  • 2 cups all-purpose flour
  • 2 tablespoons ghee (clarified butter)
  • A pinch of salt
  • Water for kneading

For the filling:

  • 1 cup yellow moong dal (split yellow lentils)
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger paste
  • 1 teaspoon green chili paste
  • 1/2 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 tablespoon oil
  • Salt to taste


  1. Begin by preparing the dough. In a mixing bowl, combine the all-purpose flour, ghee, and salt. Gradually add water and knead until you achieve a soft and pliable dough. Cover it with a damp cloth and set it aside for 15-20 minutes.
  2. While the dough rests, let’s move on to preparing the flavorful filling. Rinse the moong dal thoroughly and soak it in water for about 30 minutes. Drain the dal and grind it into a coarse paste without adding any water.
  3. Heat oil in a pan and add the fennel seeds and cumin seeds. Once they crackle, add the ginger paste, green chili paste, and asafoetida. Saut茅 for a minute until the raw aroma diminishes.
  4. Add the moong dal paste to the pan and cook it on medium heat. Stir continuously to prevent sticking. Sprinkle turmeric powder, red chili powder, and salt. Cook until the mixture thickens and the raw smell of dal disappears. Remove from heat and allow it to cool.
  5. Now, let’s assemble the kachoris. Divide the dough into small equal-sized balls. Roll out each ball into a small circle, approximately 3-4 inches in diameter.
  6. Place a spoonful of the dal filling in the center of each rolled-out dough circle. Carefully bring the edges together and seal them tightly, shaping it into a round ball.
  7. Heat oil in a deep frying pan or kadai. Gently slide the kachoris into the hot oil, ensuring not to overcrowd the pan. Fry them on medium heat until they turn golden brown and crispy.
  8. Once cooked, remove the kachoris from the oil and place them on absorbent paper to remove excess oil.

Serving and Enjoying: The Hing Dal Kachoris are best enjoyed when served hot and crispy. Pair them with tangy tamarind chutney or mint chutney for an explosion of flavors. These kachoris can be relished as a snack with a cup of masala chai or as part of a delicious meal.

Conclusion: Unveiling the delightful Hing Dal Kachori recipe has been an aromatic journey, exploring the blend of spices and the texture of the crispy pastry. By following the steps outlined above, you can recreate this flavorsome street food favorite in the comfort of your own kitchen. Treat yourself and your loved ones to the authentic taste of India with these savory delights. So, put on your apron, gather the ingredients, and embark on a culinary adventure to experience the joy of homemade Hing Dal Kachoris.