Before we get started with How to make Dal Kachori | Dal Kachori Snacks Recipe, Let’s get to know what is Dal Kachori.
What is Dal Kachori?
Dal Kachori is one of the most famous and loved Indian Snacks. These Dal Kachoris are deep-fried bread made up of sauteed dal along with spices and stuffed in a cover of maida and baking powder.
It’s one of the most famous roadside snacks, which you will find across India, especially parts of Rajasthan. There are different Varieties of kachoris available, Few popular ones are Khasta Kachori, Dal Kachori, Urad dal kachori recipe, Chana dal kachori, matar kachori recipe.
Nice and crisp, flaky and delicious kachoris are the best mid-day snack which you won’t be able to resist.
How to make Dal Kachori Crispy & Flaky :
- Slow Frying is the key tool, Fry the kachoris on a low medium flame. Thus it takes little more time to fry them. This is the trick to get the flaky as well as soft texture in the kachori crust.
- The thickness of the cover should be medium, it shouldn’t be thin or thick. Thin kachori will become hard after some times and turn up too crisp. And thick kachoris will undercook the dough from inside.
- Kachori can be made and stored for a couple of days by refrigerating. You can make many other kachori chats using the same kachori.
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HOW TO MAKE DAL KACHORI
Dal Kachori Ingredients :
For Kachori Dough:
- All purpose flour – 2 cups
- Salt as required
- Ghee or Oil – 1/4 teaspoon
- Water as required
How to make Kachori Masala Stuffing :
- Moong Dal – 1/2 cup
- Ghee – 1/2 tablespoon
- Turmeric powder – 1/4 teaspoon
- Red chilli powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Dry ginger powder – 1/2 teaspoon
- Coriander Powder – 1 teaspoon
- Crushed Fennel Seeds – 1 teaspoon
- Amchur powder – 1 teaspoon
- Salt as required
- Oil for deep fat frying
How to make Dal Kachori Recipe Step by Step Process :
- Take sieved 2 cups of all-purpose flour in a mixing bowl, add salt as required and add ghee. Mix the flour for few mins using your fingertips.
- Mix the flour well until you get the breadcrumb-like texture when you press the mixture it shouldn’t break.
- Now add water little by little to the flour mixture and start kneading the dough.
- Knead to a smooth dough, add more water if required.
- The dough shouldn’t be sticky, add some flour. If it looks dry sprinkle some water and mixes it well. Make a soft dough.
- Cover the dough using a moist muslin cloth and let it rest for 30 mins. Meanwhile, we can prepare our stuffing for kachori
Kachori Masala Stuffing :
- Take Moong dal in a bowl and rinse it well and soak it for 2 hours before we start making the recipe.
- Drain all the water in the moong dal and grind it to a rough coarse mixture of moong dal lentils using the grinder.
- Heat a pan and add 2 to 3 teaspoons of ghee.
- Once the ghee melts and becomes hot, Keep it on a low flame and add all the species one by one.
- First add turmeric powder, red chilli powder, cumin powder, coriander powder, crushed fennel powder, dry ginger powder and amchur powder.
- Mix everything well by keeping the flame to its lowest, and make sure not to burn the spices.
- Now add the coarse moong dal mixture and mix everything well on a low flame.
- Saute it for 3 to 4 mins continuously stir the mixture and check the taste and add if any spices required and off the flame.
- Make small balls from moong dal mixture once it cools down. Keep them aside.
Stuffing and making moong dal kachori :
- Knead the dough once again after 30 mins of resting and roll the dough like a log.
- Make small and equal portions of the dough, it depends on the number of stuffing moong dal mixture balls which were made previously.
- Take a small portion of dough and flatten it using a rolling pin. keep the edges thin.
- Place the moong dal stuffing ball on the flatten dough and gently press the moong dal ball.
- Bring the edges of the flatten dough together, join at the centre and remove the excess dough to seal it.
- Now gently roll the kachori with a rolling pin to make a medium-thick kachori.
- Make all the kachori in the same way and keep them covered using the muslin cloth. Do not let them dry.
Frying the Kachori :
- Heat oil in a deep frying pan or a Kadai on a low flame.
- Make sure the oil is not too hot or medium-hot, to check simply add a small portion of dough to the oil, if it rises slowly and steadily to the surface then the oil is ready to fry the kachoris.
- Once the oil is hot enough add the kachoris and fry them on a low flame.
- When the kachoris start puffing up, then gently press the kachori into the oil to puff up well.
- Flip them when the base becomes golden and fry them on the other side in the same way.
- It takes 9 to 10 mins to fry each kachori you have to very patient to make.
- Fry the kachoris till golden colour and cook them evenly and remove the kachoris using a slotted ladle and place the kachoris on a kitchen napkin to absorb excess oil.
- Fry all the kachoris in the same way.
- Serve the warm Kachori with accompanying some fried and salted green chillies, green chutney or sweet tamarind chutney or you can simply serve kachori with some tomato ketchup also.
Let me know in comments If you have tried it at Your home ?
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