Student who is selected for the Chef of the day is Mr. HARDAYAL SINGH(BCTCA 5th SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.


  • 150gms Urad dal
  • 30 ml Vegetable oil
  • 5 gms Cumin seeds
  • 5 gms Salt
  • 3 gms Asafoetida
  • 4 nos Green chillies
  • 10 gms Red chilli powder
  • 8 gms Poppy seeds
  • 20 ml Tamarind pulp
  • 20 gms Sugar
  • 5 gms Ginger
  • 5 gms Garam masala
  • 20 gms Dry coconut

For outer covering:

  • 250 gms Refined flour
  • 50 ml Ghee/oil
  • 3 gms Baking powder
  • 5 gms Salt
  • 1 lit Oil, for deep frying


  1. Soak the dal and drain dal and grind coarsely.
  2. Heat oil and add cumin seeds. When it splutters, add ginger, asafoetida, chopped green chillies and sauté till the colour changes a bit.
  3. Add dal, salt, garam masala, chilli powder, poppy seeds, dry coconut and sauté till it’s ‘fried’. Add about 1/4 cup water and cook till dal is cooked through. Mix in the tamarind and sugar and keep aside.
  4. Mix baking powder and salt into the refined flour. Rub ghee/oil into the it, add water and knead into stiff dough. Rest, cover for 15 minutes.
  5. Make walnut sized rounds of the dal mixture.
  6. Break pieces of dough and roll into walnut sized rounds. Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the centre thicker.
  7. Now wet the pressed edges, and place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal.
  8. Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook’s through, and browns evenly.
  9. Drain the kachoris after frying, and serve it hot with green chutney & fried green chilies.