Authentic Bihari Chana Dal ki Kachori with Spicy Aloo Sabzi
Experience the rustic flavors of Bihar with these crisp, flaky fried pastries stuffed with spiced split Bengal gram. Paired with a vibrant, tangy potato curry, it makes for a soul-satisfying weekend breakfast.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Drain the soaked chana dal completely and grind it coarsely without adding water.
2
Heat a tablespoon of mustard oil in a pan, add cumin and fennel seeds, then add the ground dal, green chilies, ginger, and dry spices. Sauté until dry and fragrant, then set aside to cool.
3
In a large bowl, mix wheat flour, all-purpose flour, salt, and warm ghee. Knead into a firm, pliable dough using lukewarm water and let it rest for 20 minutes.
4
Divide the dough into equal portions, roll out slightly, place a portion of the chana dal filling in the center, seal the edges securely, and gently flatten into kachoris.
5
Heat mustard oil in a deep kadhai on medium-low heat and fry the kachoris until golden brown and crisp on both sides.
6
For the aloo sabzi, heat mustard oil in a separate pot, add bay leaf, asafoetida, and cumin seeds.
7
Add chopped tomatoes and cook until soft, then stir in turmeric, chili powder, and coriander powder.
8
Add the boiled potatoes, mash a few pieces to thicken the gravy, pour in two cups of water, and simmer for ten minutes.
9
Finish the sabzi with dry mango powder and fresh cilantro, then serve hot alongside the crispy chana dal kachoris.
Ingredients
2 cups whole wheat flour
1/2 cup all-purpose flour
4 tbsp ghee
1/2 cup chana dal, soaked for 3 hours
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp crushed ginger
2 green chilies, finely chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
Salt to taste
Mustard oil for frying and cooking
4 boiled potatoes, roughly cubed
2 tomatoes, finely chopped
1 bay leaf
1/2 tsp asafoetida
1/2 tsp dry mango powder
*This AI-generated recipe may contain inaccuracies.