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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 bowl and add all-purpose flour with spices and mix them 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.

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

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.

Crispy French Toast Recipe ( Egg Coated Toasts )

Sana Rasheed Add Comment

crunchy-french-toast-recipe-with-step-by-step-photos

Crispy French Toast | Egg Toast || How to make Crispy French Toast with step-by-step photos and video

This post is also modified by adding my YouTube video, some additional text,t and a link.

French toast is made by dipping egg and milk and then frying it. I just have one word to describe this French toast: Oh my. And okay, that was two words. But that's how good this French toast is. It causes me to lose track of how many words I’m using. It also causes me to stop what I’m doing and reflect on each and every bite of what I’m eating, which is the crispiest, crunchiest, most delightful French toast known to mankind.

This video is added to this post; you will see a bit of a changed recipe. I made two types of toast for kids; additionally,y I used crumbs and cornflakes for the coating to make it crispy and crunchy.

My Latest Video: Crispy French Toast:

It is served as a snack and breakfast. the most popular snack among kids across the world. Quick and fast, the recipe can be prepared french toast from 2 types of method

If you don't have any salt for a snack or breakfast, just add a pinch of salt. If you want it to be sweetened, ned then add sugar; ar, here I used salt to make salty French toast, which you can make according to your choice and desire.

The main ingredients are eggs, milk, and bread slices; you have got to try this soon! And that means now.

So let's begin.

Afghani Feteer Naan Recipe

Sana Rasheed Add Comment

Afghani Feteer Naan | Afghani Naan || How to Make Feteer Piyazi Naan with step-by-step photos

Afghani Feteer Naan is a multilayered flatbread that is soft, fluffy, and oval-shaped. It is filled with salty onions and fresh coriander leaves. By using butter in each layer, the naan becomes incredibly tender and airy.

This bread can best be described as a cross between a croissant and a paratha. It’s light, flaky, buttery, and pairs wonderfully with a cup of tea, jam, kebabs, or simply enjoyed on its own. Baked in the oven, the aroma of this bread fills the house, making it hard to resist.

I have tried many times to make the perfect naan, but I struggled to achieve that ideal fluffiness and softness. Eventually, I realised where I had been making my mistakes.

Kneading the perfect dough is essential for achieving soft and fluffy naan. This principle applies to all types of soft bread, including chapatis and parathas, which depend heavily on the kneading process.

For kachoris and puris, however, you need to prepare a slightly harder dough than you would for naan, bread, or parathas. You can find my naan dough recipe in my previous post.

Recipe tips:

The weight of each naan dough ball should be approximately 200 grams. Using dough that weighs less than 200 grams may result in naan that is not soft or fluffy.

Avoid using a rolling pin or dusting the naan with flour, as this can cause it to become stiff. Additionally, do not cook naan over high or medium heat, as it may burn.

Bake the naan for no more than 5 minutes, as baking for longer will make it stiff and dry. It is important to apply butter to the naan right after taking it out of the oven.

You can also make variations of naan by using chicken or mutton mince, or grated cheese with parsley instead of onion. The rest of the preparation method remains the same.

Cooking naan on a Tawa will help keep it soft.

If you have tried this Feteer Naan Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Prepare this recipe first by kneading the dough that I shared in my previous post. You can see from there.

Secondly, take all the veggies and prepare them to keep aside

Wash the onion before cutting; otherwise, your naan can be soggy

Sprinkle some salt over the onion. Mix them with chopped coriander leaves, mix them together, and set aside.

Place the naan dough on a working surface, make a hole in the centre of the dough, give it a thick rope shape, and then divide it into equal portions.

Take a portion and give it a ball shape, and place it on a tray.

Take one ball and roll it approximately 10-12 inches into a round shape, apply melted butter over the rolled roti, then sprinkle flour.

Now, put salted onion slices and coriander leaves over the roti, and start rolling till the end. In each roll, apply butter on top; it will look like a roll.

Again, gently start rolling the rope like a snail, and press the end in the middle.

Place all prepared dough balls on the tray and cover them with a kitchen towel.

In the second method, roll the dough ball with the same method as before, apply melted butter, sprinkle flour, then put onion and coriander over the roti; a bit of a change in rolling the roti: cut the roti from the middle down.

Roll it like a cone from left to right. Apply butter in each roll until it becomes completely rolled, press it gently, and repeat the same process with the other naan dough too.o

Now it’s up to you to decide what is easy to apply the method to