Dal Kachori

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Dal Kachori

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min

Ingredients

Serves : 5
  • 1/2 cups arhar ki daal (husked pigeon peas/yellow lentils), soaked for 5-6 hours


  • 2 tbsp vegetable oil


  • 1 tsp cumin seeds


  • 1 1/2 tsp salt, or to taste


  • 1/8 tsp heeng (asafoetida) powder


  • 2 tsp green chillies, or to taste


  • 1 tsp chilli powder, or to taste


  • 1 tsp khus khus (poppy seeds)


  • 2 tbsp tamarind pulp


  • 2 tsp sugar


  • 1 cups maida (refined flour)


  • 3 tbsp ghee/oil


  • 1/4 tsp baking powder


  • 1/2 tsp salt


  • 150 ml oil for deep frying

Directions

  • Drain dal and grind coarsely
  • Heat oil and add jeera
  • When it splutters, add ginger, heeng, green chillies and saute till the color changes a bit
  • 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
  • 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
  • Make walnut sized rounds of the dal mixture
  • 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
  • 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
  • Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook's through, and browns evenly