Dal Kachori Recipe - Yummy Traditional

Dal Kachori Recipe


                                               
dal kachori recipe with step by step photos


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.
                                                    

                                                                             
how to make dal kachori

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

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dal kachori recipe



In a pan/pot 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 high flame first. now let it cool down
     

cook-dal-filling

Grind them in a chopper machine till turn to the fine dal mixture


chopperize-them


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

put-in-a-bowl


Take a large size bowl to add all-purpose flour with spices and mix them well together until the crumbles texture, start kneading the dough by adding water little by little




Knead to the smooth and super soft dough for around 10-15 minutes, you can see the softness of the dough in the below photo

                                          
dough


Cover it with cling wrap, and set aside for resting for around 15 minutes
      
rest-the-dough-for-15-minutes


Take the dough out punch it again for 5 minutes, and apply oil all over the kachori dough


apply-the-oil-over-dough


Cut the dough into halves


cut-the-dough-into-halves

Divide the dough into equal portions, make smooth balls, and flatten them between your palms.       


make-equal-portion-of-dough

Cover the dough portions with a kitchen towel to prevent dryness 
        

cover-the-dough-portions


Before you start filling place 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 the round shape. Place 1 portion of dal stuffing in the center



place-dal-stuffing



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 puffy   

press-the-kachori-with-oily-handgather-the-edges


Repeat the same process with other dough balls

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

In the hot oil put kachori turn the flame down to low-medium -medium and press it with a scoop.


fry-the-kachoris


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

drain-them-out-from-oil
                            
Place all kachoris on the kitchen towel to remove excess oil. 

                                                    
dal kachori


Your crispy kachori now is ready to serve with raitaachar, and aloo chana Sarkari                                

dal kachori recipe

                       




Dal kachori is one of the most popular snacks, which can be prepared at home using some available ingredients if you want to indulge in something healthy yet delicious!

Ingredients:
  1. 250g, all-purpose flour maida
  2. 6, whole red chilies
  3. ½ tsp, black pepper
  4. 1 tsp, ginger coarsely chopped
  5. 1 tsp, garlic coarsely chopped
  6. 3 pinches, carom seeds
  7. 1 tbsp, ghee
  8. Oil as required for frying
  9. Salt to taste
How to make dal kachori?
  1. In a pan/pot add 50 ml water, dal chana, ginger, garlic, whole red chili, salt, cumin seeds, and black pepper bring it to a boil and cover it until soft
  2. There should be no remaining water in the dal if you see water remains in it then dry it on high flame first.
  3. Now let it cool down      
  4. Choperize them in a chopper machine till turn into the fine dal mixture
  5. Shift the ground dal to the bowl and keep it aside.    
  6. Take a large-sized bowl and combine maida, ghee, salt, and ajwain mix them well until a crumble texture
  7. Start kneading the dough by adding water little by little
  8. Knead to the smooth and super soft dough for around 10-15 minutes, you can see the softness of the dough in the below photo
  9. Cover it with cling wrap, and set aside for resting for around 15 minutes
  10. Take the dough out punch it again for 5 minutes, and apply oil entire the kachori dough
  11. Cut the dough into halves
  12. Divide the dough into equal portions, make smooth balls, and flatten them between your palms.   
  13. Cover the dough portions with a kitchen towel to prevent dryness 
  14. Before you start filling place the karahi with oil on the stove over a low-medium flame.
  15. Take one flattened ball at a time then roll it 1.5 inches in the round shape.
  16. Place 1 portion of dal stuffing in the center
  17. Gather the edges and pinch them into the center seal it tightly and flatten by pressing very gently.
  18. Press the kachori gently with an oily hand
  19. Repeat the same process with other dough balls.
  20. In the hot oil put kachori turn the flame down to low -medium and press it with a scoop.
  21. Fry each side till turns to a nice golden brown color on both sides
  22. Now drain them out from the oil       
  23. Your crispy kachori now is ready to serve with raitaachar, and al0o chana Sarkari    
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