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Dal Kachori has an aromatic flavor and flaky texture. The recipe is very similar to deep-fried Indian snacks like Pakora (flitters), Samosa or Muthiya except that these Kachoris are stuffed with a healthy Mung lentil (dal) stuffing. Dal Kachori is a deep-fried flaky bread that is full of flavor, healthy stuffing, and aromatic spices.
Preparing Kachori is time consuming, but the end result will put a beautiful smile on your face and the effort will bring satisfaction. Simply “Dal” means lentils in Hindi.
The key factor to get the super crispy and perfectly crunchy texture of Kachori is to add enough oil and combine very well. It is known as "Moyan" in Indian cuisine.
There are a few steps that must be followed and considered:
1. Prepare the stuffing
2. Prepare a semi soft dough
3. Assemble
4. Fry them over low heat to get a crispy and flaky texture.
Cook the stuffing until the lentils evaporate very well from the water. Semi-soft dough helps to get the crispy outer crust of the Kachori. Then, assemble very carefully, seal nicely without holes and flatten it by rolling them gently. Don’t dust a lot of dry flour as it will fall on the frying oil and resultant burn the oil. Finally, deep-fry them over low heat to get the desired crunchiness.
How do you know how much oil is enough?
Heat the oil in a pan and pour the heated oil directly onto the flour, combine well. Then, by pressing the flour, it should hold the shape. This means that the oil in the flour is enough to make the perfect dough for the crunchiness of the Kachori.
It is the perfect relish recipe for a snack with a cup of tea or coffee and serve with your choice of condiments. The leftover stuffing can be stored in an airtight container in the refrigerator. From the same recipe you can also make Kachori chaat, Raj kachori and so on ...
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let's jump to the recipe,
Yield – 12-13 pcs
Timing – 45 minutes
Prep time – 2 hours
Total- 2 hours 45 minutes
Stuffing Ingredients:
Mung lentil (yellow)- ½ cup
Olive oil- 3 tbsp
Coriander seeds- 1 tsp
Asafoetida- ¼ tsp
Chickpea’s flour- 3 tbsp
Turmeric powder- ½ tsp
*Red chili powder- 1 tsp, (optional)
Coriander powder- 1 tsp
Amchur powder (mango powder)- 1 tsp
Fennel seeds- ½ tsp, grounded
*Black pepper powder- ½ tsp, (optional)
Garam masala- ¼ tsp
Ginger powder- ½ tsp
Black salt- ¼ tsp
Salt to taste
Kasoori methi- 1 tsp
Dough Ingredients:
Flour- 2 cups
Carom seeds (ajwain)- ½ tsp
Salt to taste
Olive oil- 3.5 tbsp, hot
Method-
Thoroughly wash the lentils and soak in a bowl for a minimum of 2-3 hours, drain the excess water and transfer it in a grinding jar, grind coarsely. Use 1-2 tablespoons of water if required.
Now prepare the stuffing of kachori.
Heat a pan, add oil, coriander seeds and asafoetida. Let them splutter. Add chickpeas flour and cook continuously for at least 1-2 minutes over low heat, further add turmeric powder, red chili powder, coriander powder, amchur powder, fennel seeds, black pepper powder, garam masala, ginger powder, black salt, salt to taste and kasoori methi, mix well, then add coarsely ground yellow Mung lentils. Continue to cook another 4-5 minutes until the water has evaporated from the mung lentils. Take it off from heat and let it cool to room temperature.
Meanwhile, prepare the dough…
Place a large mixing bowl. Add flour, carom seeds, salt to taste (or add ½ tsp of salt) and hot olive oil, combine them very well. By pressing the flour in your hand, it should hold the shape as it shown in videos (it means that oil is sufficient in the dough).
Gradually add water to knead a semi-soft dough. Cover with a damp cloth and set aside for at least 30 minutes. After the minutes are over, knead the dough again and then divide it into a small dough with an equal ball size, cover with a damp cloth.
Now, take a small dough ball, dust it with dry flour, and roll it out to about 5-6 cm in diameter. Then, hold the rolled dough in your palm and place a spoonful of prepared Kachori stuffing and seal the edges by pressing the sides.
Next dust the dry flour on the surface and flatten it by pressing it gently. Make sure it doesn’t tear off. Prepare the rest of the dough in the same way. Cover with a damp cloth until it is fried.
Further, heat up enough oil in a wok to deep-fry them.
Put the flattened dough into the hot oil. Deep-fry them over low heat for 10-12 minutes or until golden brown. Do not overcrowd the pan while frying. You can cook 2 to 3 Kachori at a time.
Now take these Kachori out on a kitchen napkin to absorb any excess oil from it. Then the Dal Kachori is ready to be served. Combine them with your choice of chutney or potato curry and with an instant marinated ginger chili.
Note- The thickness of the flattened dough should not be too thin or too thick. Thin kachori will be too crunchy and harden later. Regardless of whether it is thick, it can have an undercooked dough from inside. For a crispy, crunchy Kachori, simmer until golden brown. Mild Spicy Kachori can be made by eliminating *Optional spices. Storage- Suitable for travel as it is a dry and crispy snack. Also store it in a dry place without a refrigerator.
