Ingredients Of Dal Kachori

  • 1/2 Cup arhar ki daal (husked pigeon peas/yellow lentils, soaked for 5-6 hours)
  • 2 tbsp vegetable oil
  • 1 tsp jeera (cumin seeds)
  • 1 1/2 tsp salt
  • 1/8 tsp heeng (asafoetida) powder
  • 2 tsp green chillies
  • 1 tsp chilli powder
  • 1 tsp khus khus (poppy seeds)
  • 2 tbsp tamarind pulp
  • 2 tsp sugar
  • Ginger
  • Garam masala
  • Coconut
  • For outer covering:
  • 1 cup maida (refined flour)
  • 3 tbsp ghee/oil
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • Oil (for deep frying)

How to Make Dal Kachori

  • 1.Drain dal and grind coarsely.
  • 2.Heat oil and add jeera. When it splutters, add ginger, heeng, green chillies and saute till the color changes a bit.
  • 3.Add dal, salt, garam masala, chilli powder, khus khus, coconut and saute till it’s ‘fried’. Add about 1/4 cup water and cook till dal is cooked through. Mix in the tamarind and sugar and keep aside.
  • 4.Mix baking powder and salt into the maida. Rub ghee/oil into the maida, add water and knead into stiff dough. Rest, cover for 15 minutes.
  • 5.Make walnut sized rounds of the dal mixture.
  • 6.Break pieces of dough and roll into walnut sized rounds. Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the centre thicker.
  • 7.Now wet the pressed edges, and place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal.
  • 8.Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook’s through, and browns evenly.

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