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Dhal Katchori

Dhal katchori is one of those classic Gujarati-style snacks that bring life to afternoon tea. However when deep fried, each one gives you almost 250 Calories, so enjoy them, but only on occasions if you want to look after your health.

Medium: 16.5Fat

Medium: 2Saturated Fat

Low: 0.5Sugar

Medium: 0.4Salt


Recipe picture


Makes: 24


200 g moong dhal, skinned
2 tbsp sunflower oil
3-4 cloves
1 tsp mustard seeds
2 tbsp lemon juice
1 tsp garam masala
½ tsp garlic paste
½ tsp red chilli powder
½ tsp white sugar, optional
½ tsp turmeric powder
1 tsp salt
5 stalks fresh coriander leaves, chopped
100 g mashed potatoes, mashed with a little water
For the pastry:

½ tsp salt
½ tsp bicarbonate of soda
500 g plain flour
150 ml oil
Roughly 250 ml water


This recipe had been sourced from A Taste of our Cooking

Healthy Hints

Don't be misled by the absence of red lights. This is just a snack, and if you have more than one, you could clock up a lot of calories before you’ve even had dinner! This recipe makes 24 large katchoris. If you make smaller ones, bear in mind that each katchori will absorb more oil (for science enthusiasts, this is because of a greater surface area to volume ratio). If you brush them lightly with oil and bake, you could save yourself around 75 Calories per katchori - worth a try?

Cooking Guide

1. Soak the dhal (in plenty of water to cover) for 3 hours.
2. Wash and drain the dhal, ensuring that all of the grit has been removed.
3. Heat the oil. Fry the cloves and mustard seeds until they pop.
4. Add the washed and drained dhal and fry for a few minutes.
5. Mix in the remaining ingredients together with 2 cups of water (keep some coriander leaves aside for garnish).
6. Cook on low heat until the dhal is cooked. Remove from heat.
7. Prepare the mashed potato and mix with the dhal. Allow to cool.
8. For the pastry – Mix the salt and bicarbonate of soda with the flour. Add the oil and mix well with your fingers. Add a little water at a time and mix with your fingers. Knead until it forms a soft dough (you may need to add more than a cup of water). Place the dough in a bowl and cover with cling film. Set aside for 20 minutes.
9. Divide into 24 equal portions. Roll out each portion as for puri, about the size of a saucer.
10. Place a heaped tablespoon of the cooked mixture in the centre.
11. Wrap the pastry over the mixture. The pastry should be elastic in order to enable it to be stretched with your fingers to cover the dhal mixture to form a ball. Pinch to seal.
12. Deep fry in heated oil over medium heat until golden brown and crispy.
13. Drain on kitchen paper.


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