Kachori Tarkari is a popular Pakistani breakfast/ brunch dish. In fact, it is also sold as evening snacks mostly on road side carts and even for Iftar in the holy month of Ramadan. Kachori is a Pakistani bread that is made by deep-frying flattened dough balls made with flour and filled with boiled and mashed lentil & seasonings. It is often served with a potato curry, known as Aaloo ki Tarkari (potato gravy) along with condiments such as achaar & green raita.
Recipe at a Glance
Kachori
For the dough
Flour– All purpose
Ghee– Clarified butter
Salt & Water
For the filling
Lentil- Chana daal/ Split chickpeas without seed coat
Salt & chili powder
Oil– For frying
Aaloo ki Tarkari
Potatoes
Spices- Turmeric powder, red chili powder, black onion seeds, rye seeds, white cumin
Garnish– Green coriander, green chilies- chopped
salt & water
Step by Step Process
Kachori
- Prepare filling using boiled lentils and seasonings.
- Make a soft dough using flour, ghee, salt & water.
- Prepare dough balls with filling inside, apply oil & cover for 1 hour.
- Spread the ball on the palms of your hand using other hand, keeping the sides thin.
- Deep fry on medium-high heat.
Tarkari
Mix potatoes and all seasonings and cook for 15 minutes until potatoes are soft and tender. Then mash coarsely.
FAQs
Serving Suggestions
Kachori Tarkari is a full meal in itself and is ideal for serving for breakfast, brunch or even for iftar in Ramadan (the holy month of Muslims). You can also compliment it with achar, green raita or even Suji Halwa.
Substitutions & Variations
For Kachoris, you can replace half of all-purpose flour with whole-wheat flour for a healthier option.
Traditionally, in Pakistani cuisine, we make Tarkari using potatoes only but in Indian cuisine, they make it using a variety of other vegetables such as cauliflower, peas, carrots, bell peppers, and tomatoes.
Storage and Make Ahead
You can prepare the dough balls for Kachori in advance, store in refrigerator for 1-2 days and fry it when needed.
I highly recommend to make Kachor filling Daal in advance. See recipe notes for more details.
Similarly, you can make Tarkari in advance and reheat before service. Alternatively, you can place all ingredients for Tarkari in a sauce pan/ pot and refrigerate till required and cook for 5 minutes before serving.
Kachori Tarkari
Try out this traditional breakfast recipe- Kachori, which is a Pakistani bread made by frying lentil-filled, dough balls & served with a potaot gravy called Tarkari.
Ingredients
Kachori- Dough
- 3 cups flour
- 1 ½ tbsp ghee (clarified butter)
- ½ tsp salt
- Water approximately 1 1/4 cup
- Oil - for frying
Kachori- Filling
- ½ cup lentil (chana daal/ split chickpeas without seed coat)
- ½ tsp salt
- A pinch red chili powder
- Water - enough to cover the lentils
Aaloo ki Tarkari
- 2 medium potatoes, cubed
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 teaspoon black onion seeds (kalonji)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds(zeera)
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 1 cup water
Instructions
For the Kachori - dough
- Place flour, salt and ghee in a large bowl.
- Mix in water and knead a smooth, soft, elastic dough using palms of your hand.
- Make a round ball and place in a greased bowl, covered. Pat some oil on top of the dough as well.
- Let it rest for 30 minutes.
- After the resting, divide the dough into 15 pieces, make balls.
- Flatten each ball and place 1 teaspoon of filling inside.
- Close the ball again by pinching and smoothing again.
- Repeat the same for all 15 pieces.
- Place on a greased tray and let it rest for 15 minutes.
- Meanwhile heat oil in a wok. Depending upon the size of the wok, you want to fill the oil for deep frying.
- Oil temperature should be around 400 F and medium-high flame.
- Flatten each ball on a greased surface, using the fingers to spread it into around 4 inches flat bread.
- Carefully place in the hot oil and use a slotted spoon to press lightly for it to puff up.
- Turn over and let it cook on the other side.
- Drain on a paper towel.
- Repeat for all 12 stuffed balls.
For the Kachori Filling*
- Soak the lentils for 2 hours.
- Boil them with water (at least 2 inches above the lentils), salt and red chili powder until tender and dry.
- Let it cool and grind it in a food processor till it resembles sand like texture.
Aaloo ki Tarkari / Potato Gravy
- Place all the ingredients in a saucepan/pot.
- Cook on medium flame for 15 minutes until the potatoes are tender.
- Mash coarsely with a masher or back of the fork.
Notes
* Make the kachori filling a day before or even upto 1 month in advance and freeze, thaw to use.
Based on 5 Review(s)
This sounds delicious, I love the spices in it!
Another award apia!
Those look absolutely delicious!
wow what an amazing site !!
Welcome to the foodie blogroll! Great photography.
thanks all:)