Yummy Traditional

Dal Kachori Recipe

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 spic,, es 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 large-sized bowl to add all-purpose flour with spices and mix them well together until a crumbly texture. Start kneading the dough by adding water little by little.

Knead the smooth and super soft dough for around 10-15 minutes; you can see the softness of the dough in 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 doughin halfs

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.

repeat-the-same-process-with-remaining-dal-kachoris

In the hot oil, put kachor. I 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 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.

Matar Pulao Recipe ( Matar Chawal )

Sana Rasheed Add Comment

matar-pulao-recipe-with-step-by-step-photos

Matar Pulao || Peas Pulao || How to Make Matar Pulao with step-by-step photos and video...

Matar Pulao is a great combination of veggies and rice, very simple and easy to make, hardly takes 30 minutes to be fully prepared. This is a traditional, aromatic, and flavoured rice recipe. This mildly flavoured rice dish is known as matar pulao or pea pulao, and it is so easy to make.

The caramelized onions, aromatic spices, and the sweetness from the peas make this bowl of rice taste a little extra special.

Matar Pulao is one such recipe, which I make so often because it goes so well with many of our Pakistani and Indian Recipes, and I love the simplicity of matar pulao and the beauty of a few ingredients that result in such a scrumptious, soul-satisfying meal.

I already have a recipe for making perfect plain white basmati rice on the blog, but I wanted to share this pea pulao with you, too, because the truth is that most of the time, I make this pea pilaf over plain rice. That’s because it’s easy to make, tastes great, and makes a simple meal feel a touch more elaborate.

Really, though, you can serve this pea pulao in any meal where you’d serve plain basmati rice. Serve it with chicken korma or masala mutton, green chilli curry, or bagara baingan; the options are literally endless. So let's begin.

My Latest Matar Pulao Recipe:

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To make this recipe, firstly, soak the rice for at least 2 hours.

Take all ingredients

Then prepare all veggies.

Heat the ghee/oil in the pot, then add the onion slices, and fry till a light golden brown colour on medium heat. Add the peas along with the green chillies.

Fry them with onion for 2-3 minutes on medium flame, reduce the heat to low, then put whole spices, saute them with peas and onion, then add ginger garlic paste, stir to mix well for 2 minutes on medium flame.

Then add some salt along with tomatoes, and cook the tomatoes with peas on a medium flame.

Add rice and roast it with peas on medium heat till the aroma is developed.

Now, pour stock or chicken cubes by making a slurry in the warm water. After adding water, bring it to a boil and cover it on high flame until the water dries out, and look for tiny holes on top of the rice.

Now reduce the heat to low and simmer Matar pulao for 10-12 minutes pulao gets ready, let it sit for 10 minutes.

Now transfer to the serving dish, serve with salad, raita, and korma.

Salty Cookies Recipe ( Crispy Biscuits )

Sana Rasheed Add Comment

salty-cookies-recipe-with-step-by-step-photos

Salty Cookies || Bakery Style Salt Cookies || How to make salty biscuits with step-by-step photos....

Salty Cookies are the perfect, quite popular cookies. available in most of the bakeries in Pakistan that goes well with a hot cup of tea or coffee. Very easy and mouth-melting biscuits made with very basic ingredients; no fancy ingredients are added at all.

I was making a plan for a long time to make these crisp cookies, but due to time shortages, I couldn’t implement my plan. Finally, I made and am now sharing.

I used homemade shortening in this recipe instead of butter. You can use shortening or butter. If you ask me what should be used, then I'd prefer using shortening as it has a low cost. Secondly, the results of cookies and cake are super, more than butter.

These cookies are shapeless as well since I didn’t use any cookie cutter in them, but you can use a cookie cutter. These cookies are so similar to the cumin biscuits, thedifference iss in some ingredients. But the taste is quite different from each other, so once you try them will be able to realize how crisp and mouth-melting biscuits are

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

Recipe tips:

All baking ingredients should be at room temperature. I used one egg in the recipe, but if you are vegan or vegetarian, you can skip the egg and use room temperature milk when kneading the dough, if needed.

Using melted butter decreases the risk of the egg curdling after combining the creamed butter and sugar. Additionally, using shortening instead of butter can be a better option for making crispy biscuits.

For baking, preheat the oven, and bake the biscuits for 25-30 minutes. Start by baking at medium-high heat for the first five minutes, then reduce the temperature to low and continue baking at low-medium heat until the edges are browned.

For more similar recipes:

Nankhatai cookies

kulcha cookies

Egg biscuits

Cake Rusk

Gram nankhatai

Almond nankhatai

If you have tried these Salty Cookies,s then don’t forget to rate the recipe. You can also follow me on social media

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Beat the egg

In a mixing bowl, take the butter/shortening, and whisk it with the help of a hand whisker for 2-3 minutes until a smooth texture is achieved

Combine beaten egg, powdered sugar, lemon essence, and powdered milk

Here you can use an electric beater.

Keep mixing them together.

Until it turns creamy and fluffy

In a separate bowl, sift the all-purpose flour. Next, combine the baking powder and salt. Stir to combine them. set aside

Scrape down the sides and bottom of the bowl as needed. Add the flour little by little and mix well with a spatula.

Keep mixing by adding more flour with the help of a spatula, and by hand.

If the dough appears crumbly, simply transfer it to the working area. And knead them with the help of a palm.

You will see the dough speedily come together, without the need of adding milk or butter to it. Don’t over-knead; cookies turn hard. Transfer back to the bowl. Leave aside 30 minutes, Preheat the oven to 170 C

Sprinkle some flour over the working surface. Divide the dough into equal portions. Give a ball shape to each portion. Press the dough ball with the help of a fork.