Authentic Bihari Chana Dal ki Kachori with Aloo Sabzi
Crispy, flaky deep-fried wheat bread stuffed with spiced split Bengal gram paste, served alongside a comforting, tangy potato curry. This beloved eastern Indian breakfast brings warmth and rich traditional flavors to the table.
70min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal with ginger, garlic, and green chilies without adding extra water.
2
Heat a tablespoon of mustard oil in a pan, add cumin and fennel seeds, then sauté the ground dal mixture with spices until dry and crumbly.
3
Mix whole wheat flour, all-purpose flour, ghee, and salt. Knead into a firm dough with water and let it rest for 20 minutes.
4
Divide the dough and filling into equal portions. Stuff each dough ball with the chana dal mixture, seal tightly, and roll out gently into thick discs.
5
Heat mustard oil in a kadhai and deep-fry the kachoris on medium heat until golden brown and crispy.
6
For the sabzi, heat oil in a separate pan, temper with bay leaf, kalonji, and hing, then add tomatoes and cook until soft.
7
Add boiled potato cubes, turmeric, chili powder, and salt. Pour in water and simmer for 10 minutes to form a thin, flavorful gravy.
8
Serve the hot, crispy kachoris alongside the steaming aloo sabzi.
Ingredients
2 cups whole wheat flour
1/2 cup all-purpose flour
3 tbsp ghee
1/2 cup chana dal, soaked for 4 hours
3 cloves garlic
1 inch ginger
2 green chilies
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp asafoetida (hing)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
Salt to taste
Mustard oil for frying and sabzi
3 large boiled potatoes, cubed
2 tomatoes, finely chopped
1 bay leaf
1/2 tsp nigella seeds (kalonji)
*This AI-generated recipe may contain inaccuracies.