Dal Kachori Recipe ( Chana Dal Kachori )

 
                                                       

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.
                                                    
                                                                             

 

It is served with Aloo chana tarkari, achar, and raita. My All-time favorite food of most people is dal kachori, which 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 links given below, too. Here I will tell the step-by-step kachori process, so let's begin.     

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In a pan/pot,t 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 a high flame first. Now let it cool down.     

Grind them in a chopper machine till they turn into a fine dal mixture.

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

Take a bowl and add all-purpose flour and spices; mix well until a crumbly texture. Start kneading the dough by adding water little by little.

Knead the dough to smooth and super soft for around 10-15 minutes; you can see the photo below.

                                          

Cover it with cling wrap, and set aside to rest 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 in half.

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 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 a round shape. Place 1 portion of dal stuffing in the centre.r

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 puff up.  

Repeat the same process with the other dough balls.

In the hot oil, put the kachoris. I turn the flame down to low-medium, medium, and press them with a scoop.

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

                            

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

                                                                                 

Your crispy kachori is now ready to serve with raita, achar, and aloo chana Sarkari.                                

                                      

                                                               

Sofyani Biryani Recipe ( White Mutton Biryani )

                                                 

Sofyani Biryani | Mutton White Biryani || How to make sofyani biryani with step-by-step photos

Mutton white biryani is a delicious,mild-spiced, mouth-watering layered white rice dish. Made with marinated, flavored mutton with mint and coriander leaves.

This recipe originated from the kitchens of the Nizams. It was cooked on special occasions and is known for its aroma and white color.

 

If you go by the original Sofiyani Biryani Recipe, it’s a completely white biryani delicately cooked with almond paste, milk, cream, and yogurt without the usage of any powdered spices, especially red chili powder or turmeric powder. Rather than green chilies and black pepper powder, qcnns oklilva eat fivvt gogyus are used to spike up the heat, and whole spices are used for aromatics. And no saffron.

Toward the end, I drizzled some biryani essence to enhance the aroma, but this is totally optional.

                                     

This white biryani can be prepared with any type of meat, like chicken, beef, or lamb. The rest of the recipe methods will remain the same. If you are using chicken, then there is no need for a long time of marination; just 15 minutes is enough.

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

 

Recipe notes:

Rice: Choose aged premium-quality rice as it cooks up to fluffy long grains. Soak the rice and cook it in surplus water to get rid of starch and keep the grains non-sticky

 

Marination: long-term marination makes the meat soft, tender, and juicy. Also, the meat absorbs the flavor. Just 2 hours of marination is sufficient; no need to add papaya to the beef. Just giving it a proper marination time is good enough for making tender meat.

                             

 

Layering biryani: In this recipe, I just made two layers, one of which is mutton and the other is rice on top. But you can make 2 or 3 layers of rice as desired. The most important instruction is to use a large-capacity pot, as your rice won’t be mushy or sticky to each other.

 

Biryani essence/kewra: Don’t skip biryani essence or kewra, as this ingredient brings in that unique aroma. A few drops of kewra or biryani essence can make a super aromatic biryani. 

For more Biryani recipes:

Chicken biryani

Sindhi biryani

Egg biryani

Chicken dum biryani

Bombay biryani

Beef biryani

Fish biryani

Zafrani mutton biryani

Keema masoor biryani

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

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To begin this recipe, first chop green chilies, ginger, and garlic coarsely. 

                     

Then, in a blender, put chopped green chilies and ginger-garlic with a little water. Blend it into a smooth paste; keep it aside.

                       

Take milk and a peeled almond. 

               

Then blend almonds with milk to a fine paste.

                  

Prepare all ingredients that are going to be marinated. 

                    

Rinse the mutton under running water and put it into a mixing bowl. Next, add green chili paste, almond paste, and yogurt.

                      

Add cream, salt, black pepper powder, coriander, and mint leaves.

                       

Add lemon juice and mix everything well.

             

Towards the end, add the garam masala powder and mix well. 

               

Refrigerate for 2 hours. 

                                

Wash basmati rice well until the water runs clear, and soak it for at least 3o minutes to 40 minutes. 

               

After 2 hours, heat the ghee in the pressure cooker/pan, add the onion, and sauté it for 3-4 minutes or until translucent. Add the whole spices.

                

And fry them with the onion for a minute before putting the marinated mutton into the pot; stir well again.

              

Fry them with onion and spices for 5-6 minutes on medium flame. Pour water into the mutton and let it come to the boil.

               

Close the cooker's lid and cook for around 15 minutes on medium heat after whistling. I used a pressure cooker, but you can use a pot.

              

After 15 minutes, let the pressure release naturally, then open the lid and check if the water quantity is more. Continue to cook on high flame until the moisture is almost evaporated and a thick gravy is left.

                 

Preheat the heavy iron Tawa. 

               

Bring water to a boil in a large pot by adding green chilies, shah jeera, cloves, green cardamom, star anise, mint leaves, salt, white vinegar, and oil.

                       

Add the drained rice into the water, and cook until 90% done on a medium flame. The rice will be al dente at this stage, and you will feel the bite if eaten, but almost done. ne

                    

When done, drain it into a colander.

             

Layer the mutton masala at the bottom of the pot using the same pot in which we have boiled the rice.

                 

Next, layer rice on top of the mutton masala. Pour a little warm milk and ghee. 

                 

Sprinkle the brown onion and coriander. 

                    

Add a few drops of biryani essence.

                   

Cover the pot with the lid and keep a heavy object over the lid so that steam can be sealed within the pot.

Simmer the rice for the first 5-8 minutes on a high flame. And then on low heat for 10 minutes

                  

You can insert a skewer or a long spoon into the base and check if it is still very moist. You must get the grease, not moisture. As seen, it is still very wet. 

Seal it and put it back on the stove for a few more minutes. Seal it back and allow it to rest for another 10 minutes.

                

Sofyani biryani is done. Allow a bit to cool down. Otherwise, the biryani rice may be broken up. Fluff the rice up.

                      

And transfer to the serving tray/plate.

                     

Serve sofyani biryani with raita.