Yummy Traditional : Breakfast
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Dal Kachori Recipe

dal kachori recipe with step by step photos

Dal Kachori || Stuffed Kachori  || How to make dal kachori with step-by-step photos...

Personally, I find that dal kachori with aloo tarkari is a more flavorful and delicious fried snack than samosas or pakoras. I love pairing dal kachori with aloo chana tarkari as it is a common and tasty snack. This highly sought-after snack can be easily prepared at home using readily available ingredients. Despite its seemingly complex appearance, it is actually a simple dish to make, making it a great option for unexpected guests or when you don't feel like cooking something extravagant.

how to make dal kachori

It is served with Aloo chana tarkari, achar, and raita, My All-time favorite food of most people is dal kachori can be made with chana dal or moong dal I make it with chana dal I have already given aloo chana tarkari masala and tarkari recipes in my previous post. you can click the given below links too. here I will tell step-by-step kachori process so let's begin     

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dal kachori recipe

In a pan/pot add lentils along with spices bring them to a boil and cover them until they are soft
Note: There should be no remaining water in the dal if you see water remaining in it then dry it on high flame first. now let it cool down


Grind them in a chopper machine till turn to the fine dal mixture


Shift the ground dal to the bowl and keep it aside.    


Take a large size bowl to add all-purpose flour with spices and mix them well together until the crumbles texture, start kneading the dough by adding water little by little

Knead to the smooth and super soft dough for around 10-15 minutes, you can see the softness of the dough in the below photo


Cover it with cling wrap, and set aside for resting for around 15 minutes

Take the dough out punch it again for 5 minutes, and apply oil all over the kachori dough


Cut the dough into halves


Divide the dough into equal portions, make smooth balls, and flatten them between your palms.       


Cover the dough portions with a kitchen towel to prevent dryness 


Before you start filling place the wok with oil on the stove over a low-medium flame

Take one flattened ball at a time then roll it 1.5 inches in the round shape. Place 1 portion of dal stuffing in the center


Gather the edges and pinch them into the center seal them tightly and flatten them by pressing very gently. Press the kachori gently with an oily hand

Note, don't use flour at the time of stuffing or pressing kachoris because they become hard and won't puffy   


Repeat the same process with other dough balls


In the hot oil put kachori turn the flame down to low-medium -medium and press it with a scoop.


Fry each side till it turns to a nice golden brown color from both sides, now drain them out from the oil.  

Place all kachoris on the kitchen towel to remove excess oil. 

dal kachori

Your crispy kachori now is ready to serve with raitaachar, and aloo chana Sarkari                                

dal kachori recipe


Falafel Recipe


Falafel Recipe || Arabic Food || How to Make  Falafel with step-by-step photos 

Falafel is a staple Middle Eastern dish and popular street food around the world. that consists of fried spiced balls or patties of ground chickpeas, fresh herb, and the right spices, stuffed into a pita or wrapped with hummus and tahini sauces or generally some salad like tomato, lettuce, cucumber, onion, parsley, and yogurt.



I didn’t use yogurt and salad nor wrap and stuff. but you can vary by choice. Falafel basically is a delicious and flavorful chickpeas ball naturally vegan and vegetarian.

And I am sharing my complete step-by-step tutorial and important tips. Also, this falafel can be prepped ahead of time and you can freeze uncooked falafel balls or patties for use later 

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card



Falafel Ingredients:

Chickpeas; only use dried and soaked chickpeas, not canned chickpeas in this recipe as canned chickpeas will be too soft and wet and your falafel will turn soggy

Garlic: Use fresh garlic rather than garlic powder for the most robust flavor

Coriander leaves: this herb injects heaps of flavor into your falafel and turns the inside a beautiful vibrant green

Green chilies: A small-sized green pepper adds a kick of flavor and spice. you can adjust this to more or less. but don’t skip it

Cumin, and black pepper: these aromatic spices are used often in Middle Eastern cooking and have an earthy, spicy, and assertive flavor you'll love

Oil for frying: I use canola oil since this oil is much more convenient for frying purposes and is my preferred cooking oil.

Choose how to serve:

Middle Eastern Style: On the streets of the Middle East, falafel is typically served hot with a generous amount of tahini sauce.

As a Sandwich: To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini, and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.

On a brunch board: Serve your falafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board.

Dip it: If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus



Make ahead and freeze:

The prepared falafel mixture will be kept in the fridge for 1-2 days ahead of time. Form it into patties when ready to fry.

To freeze: Place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour.  Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month.  Falafel can be cooked from frozen by frying or baking

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Tahini and hummus sauce

Easy pita bread

Dahi chutney

Onion salad         

If you have tried this Falafel Recipe then don’t forget to rate the recipe. You can also follow me on social media







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Soak chickpeas for at least 12 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well

Add white chickpeas, garlic, fresh coriander leaves, green chilies, salt


And cumin powder into the food processor. In the end, add black pepper powder splash some water, and blend them together until the mixture is finely ground. you will know it’s ready when the texture is more coarse

No need to add any binding agent in this recipe like gram flour or cornflour. Just take a tennis-size ball portion and give it to a ball or patty-shape



Heat the oil on a medium-high flame. Carefully drop the falafel into the oil. Avoid over-crowding the falafel; fry them in batches if necessary.



Using a slotted spoon, fry for 3-5 minutes until medium brown on the outside 

Falafel is ready



 Transfer onto the kitchen napkin

You can serve falafel for breakfast, lunch, and dinner

Gobi Paratha Recipe

Gobi Paratha recipe with step by step photos

Gobi Paratha | Stuffed Flatbread || How to make Gobi Paratha with step-by-step photos and video

Gobi Paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.it is a popular paratha along with mooli paratha and dal paratha

Gobi paratha is often made for breakfast in Punjabi homes, but I made it for dinner, I first learned how to make gobi paratha from my friend, I know how to make aloo paratha but not gobi paratha

I always thought making gobi paratha is difficult and honestly never ever tried to make it, Hopefully, you would like my effort kindly give me feedback, unfortunately, 
I didn’t get any signal feedback yet from all my readers even then I didn’t leave my efforts regarding sharing cooking recipes,

My Latest Video Gobi Paratha:


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To prepare this recipe first we will prepare dough for parathas take a large size bowl put fine atta along with salt as required mix well, add water as required, knead the fine flour with water as a smooth dough, cover, and keep aside for 20-30 minutes


Cut and rinse the cauliflower, and then grate the gobi pieces using a fine hand grater, keep the grated cauliflower in a bowl/plate


Rinse and chop fresh green and red chilies, rinse and chop ginger, freshly squeezed lemon juice


If you have tried this Gobi Paratha then don’t forget to rate the recipe. You can also follow me on social media 





Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.


Pour oil and heat it then add cumin seeds, let it crackle for a few seconds then add ginger and green chilies to the pan


Saute them for 2 minutes on medium flame, then add grated gobi and mix well


Start to now add dried spices powder, stir to mix well on medium-low heat


Keep stirring for 5 minutes, cover the lid then cook gobi on low-medium heat


Remove the lid and add lemon juice and coriander leaves, mix well further then let it cool down completely


Divide equal balls of the dough, take 2 balls, and flatten them between your palm


Roll the 2 dough balls in equal size, and apply ghee over one of the rolled discs 


Sprinkle some flour dust then spread gobi mixture, cover with other rolled disc


Slightly press and seal edges very well


Heat the Tawa/skillet or flat pan and put gobi paratha on hot Tawa, cook the paratha about 1/4, when the bottom side is cooked flip the gobi paratha and apply ghee on the cooked side


Flip the side apply ghee and further cook until a golden brownish color appears over the gobi paratha, make sure the gobi paratha is cooked evenly and well golden browned, and repeat the same process with all remaining parathas


Gobi Paratha is ready to hot-serve 

Serve gobi paratha hot with pickles or raitagarlic chutney