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Atta-Dal Kachori / Bhidai

When anyone says Kachori, you imagine a crispy, khasta Kachori with filling (mostly dals-lentils). This is different kind of Kachori and a common one in Madhya Pradesh, a state of India. It is also called "Bhidai". It is very similar to puri in terms of softness, but also has dals(lentils) and spices mixed in it. Since it is soft, it serves as a main bread during meal times. It is served with thick potato gravy curry and Dhaniya chutney.


Preparation Time: 10-15 min
Cooking Time: 15-20 min
Serves: 4-5


4 cups Atta / Whole Wheat Flour
1/2 cup Moong Dal, soaked overnight
1 cup Urad Dal, soaked overnight
4 tblsp Oil
4 tsp Sof / Fennel powder
3 pinch hing
Salt to taste
Oil for deep frying


  1. Grind the dals to a fine paste using as little water as you can.
  2. Knead all the above into a hard dough. Do not use any more water. The water from the dals should be enough to knead it.
  3. Make loyi / small balls out of this dough.
  4. Roll it out into a puri and deep fry in hot oil.
  5. Serve with Alu sabzi and Dhaniya Chutney.

1 comment:

pramod saini said...

Great Indian Recipes here :)