Crispy Dahi Kachori: A Flavorful Indian Street Food Snack
1 hour 30 minutes
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About Crispy Dahi Kachori: A Flavorful Indian Street Food Snack
Craving a symphony of textures and tastes? Dive into the delightful crunch of homemade Dahi Kachori, a burst of Indian street food flavor that's perfect any time of day.Crispy semolina shells are filled with spiced potatoes, crunchy peanuts, and tangy chutneys, all topped with creamy yogurt for an explosion of flavor. Imagine the perfect blend of sweet, spicy, and tangy in every bite!This easy-to-follow recipe will guide you through creating these irresistible treats, whether you're enjoying a quiet afternoon snack or hosting a lively party.
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Recipe Time & More
Prep1 hour
Cook30 minutes
Total1 hour 30 minutes
Ingredients
For the Kachori Dough
- 1 cup All-Purpose Flour
- 1/4 cup Semolina fine variety
- 1 pinch Baking Soda
- 1 tsp Salt
- 3 tbsp Oil hot
- Oil for deep frying
For the Kachori Filling
- 2 Potatoes boiled
- 1/4 cup Peanuts boiled
- 1/2 cup Chutney green
- 1/2 cup Tamarind Chutney sweet
- 1 1/2 cup Yogurt
For the Kachori Toppings
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 2-3 tsp Chaat Masala
- 1/2 cup Chickpea Noodle
- 1/4 cup Coriander finely chopped
- 1/2 cup Pomegranate Seeds
Instructions
- In a mixing bowl, combine the all-purpose flour, semolina, baking soda, and salt.
- Add the hot oil to the dry ingredients. Mix until the mixture resembles coarse crumbs. This helps create a flaky texture.
- Gradually add water, a little at a time, and knead until a stiff dough forms. A stiff dough is crucial for crispy kachoris. Cover the dough with a damp cloth and let it rest for 30 minutes.
- While the dough rests, prepare the filling ingredients: Boil the potatoes and peanuts until tender. Gather the chutneys, yogurt, and toppings.
- Heat oil in a deep fryer or large pot over medium heat. Divide the dough into lemon-sized balls. Roll each ball into a large, thin circle, about 5-6 inches in diameter.
- Carefully slide a rolled puri into the hot oil. Gently splash hot oil over the top to help it puff up. This creates a light and airy kachori.
- Fry the puri for 4-5 minutes per side, or until golden brown and crisp. Reduce the heat to medium-low to ensure even cooking.
- Remove the fried kachoris and place them on a wire rack or paper towel-lined plate to drain excess oil. Let them cool completely.
- Once cooled, gently crack open the top of each kachori to create a space for the filling.
- Start by adding a spoonful of boiled potatoes and peanuts to each kachori.
- Drizzle green chutney and sweet tamarind chutney over the potatoes and peanuts.
- Add a generous dollop of yogurt and a pinch of salt.
- Top with chopped onions, tomatoes, and a sprinkle of chaat masala.
- Finish with another dollop of yogurt, sev, a drizzle of both chutneys, pomegranate seeds, and chopped coriander.
- Serve the Dahi Kachori immediately and enjoy!
Recipe Notes
Good To Know
- A crispy poori is essential for dahi kachori.
- Ensure your dough is the right consistency.
- Fry the pooris over medium to low heat.
Expert Tips
- For extra crispy pooris, add a tablespoon of semolina (sooji) to the dough.
- Don't overcrowd the pan when frying the pooris; this will lower the oil temperature and result in soggy pooris.
- Prick the rolled-out pooris with a fork before frying to prevent them from puffing up too much.
Storage Instructions
- Dahi Kachori is best enjoyed fresh. However, you can store the fried pooris in an airtight container at room temperature for up to 2 days. Assemble the kachoris just before serving.
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Recipe Nutrition
Calories: 647kcalCarbohydrates: 89gProtein: 23gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.04gSodium: 1028mgPotassium: 1433mgFiber: 19gSugar: 15gVitamin A: 9862IUVitamin C: 36mgCalcium: 268mgIron: 10mg
Smrithi Shanbhag
Articles: 1
4 Comments
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I’m in love with this recipe already!
What a great recipe! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
This is amazing! Excited to make it.