- Dal Kachori is one of the most popular dishes in Rajasthan, which can be prepared at home using some easily available ingredients. Take a large bowl, add wheat flour, carom seeds, salt to taste and 2 tsp ghee. Mix well use water to knead a soft dough. Cover the dough and keep it aside for 15 to 20 minutes. Now, wash and soak urad dal for 10 minutes.
- Take the soaked dal and grind to form a fine paste. Put a pan over medium flame and add 1 tsp oil in it. Add carom seeds, soaked urad dal paste, red chilli powder, coriander powder, fennel seeds, cumin powder, salt to taste, kasoori methi powder and baking soda. Stir well and add a little water to mix the spices. Once done, turn off the flame and allow it to cool down.
- Now, take one dough ball and flatten it with the help of your fingers. Fill it with dal stuffing and make kachori. Repeat the process with other dough balls. Meanwhile, heat oil in a pan and once it's hot enough, deep fry the kachoris till they turn golden brown. Your crunchy Dal Kachoris are ready to be served. It tastes best when served with green coriander chutney or sweet chutney.
Daal kachori
#myrecipe
#ValentineMe
By Pooja Dalmia
Feb, 24th
613
Servings
6 persons
Cook Time
2 hr
Ingredients
13
- 15
Ingredients
- INGREDIENTS OF DAL KACHORI
- 1 cup wheat flour
- 2 cup refined oil
- salt as required
- 1 teaspoon cumin powder
- 1 teaspoon kasoori methi powder
- 1/2 teaspoon baking soda
- 2 teaspoon carom seeds
- water as required
- 2 teaspoon ghee
- For Filling
- 1 tablespoon urad dal
- 1 teaspoon coriander powder
- 1 teaspoon fennel seeds powder
- 1 teaspoon red chilly powder
Instructions
Notes/Tips
For making these Dal Kachoris, make sure that the dough is kneaded soft and pliable. Add ghee or oil to the dough as it will determine the thickness of your kachori. While rolling these kachoris in the shape of a poori, do not apply too much pressure as this can break the kachoris, which on frying can split the moong dal stuffing in the hot oi... When the kachori is being stuffed with moong dal filling, close it well so that it doesn't open in the hot oil. To make these kachoris khasta, fry them
