Dal Kachori | khasta kachori is a crispy deep fried tea time snack, filled with moong dal. I have already posted Moth dal kachori and peas kachori recipe. This dal kachori i have given for Kungumam Thozi and it got published in the Feb issue. It was a super hit recipe at my home . Though it is bit elaborate to make,it is worth the effort. I remember once visiting Rishikesh some 12 years back and enjoying hot hot kachoris with aloo tamatar. Those days i never know how to make Kachori. Though i made kachori on that day i didn’t make aloo tamatar. Try out this combo and it will be a filling meal. You can make this combo for a sunday brunch.
Preparation Time : 10 mins+ 2 hours soaking | Cooking Time : 50 Mins |Yields:6
For the outer cover:
Maida | all purpose flour 1 cup
Ravai | sooji 2 tblsp
Hot ghee 2 tblsp
Salt as needed
For the stuffing:
Moong dal 1/2 cup
Ginger a small piece
Green chili 1
Cumin seeds |jeera a pinch
Omam | ajwain a pinch
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Fennel powder 1/2 tsp
Amchoor powder 1/4 tsp
Chaat masala 1/4 tsp
Jeera powder 1/4 tsp
Sugar 1 tsp
Oil 2 tsp
Coriander leaves few
Oil for deep frying
- First soak the moong dal in water for 2 hours. Then completely drain the water in a colander.
- Meanwhile in a wide bowl add the flour, sooji, salt and hot ghee.
- Mix this well using your hands and make it like a bread crumbs.
- Leave it for 5 minutes. Slowly sprinkle water and make it into a smooth stiff dough. Cover this with a damp cloth and keep it aside.
- Grind the soaked moong dal along with ginger and green chili into a fine paste. Do not add water while grinding. If needed add 1 tblsp. Let the paste be thick.
- In a pan add 2 tsp of oil and the ajwain seeds and cumin seeds. Add the ground dal paste to this.
- Add the red chili powder, turmeric powder, fennel powder, salt , cumin powder, amchoor powder, chaat masala and sugar to this. Cook this nicely til the mixture comes to a grainy texture. Keep the flame low while cooking.
- Add finely chopped coriander leaves and mix well.
- Let this cool completely.
- Take out the dough and divide this into equal lemon sized balls.
- Meanwhile heat the oil and once it is hot, keep it in a small flame.
- Take one dough ball and dip it slightly in hot oil and roll them into small disc, like poori.
- Place 2 tblsp of the moong dal mixture in the center of the rolled poori.
- Slightly apply water on the edge and cover the stuffing, by bringing all the edges together.
- Gently roll this into a small disc using a rolling pin. Repeat this for the rest of the dough.
- Always keep this covered.
- Keep the oil in medium flame. Carefully drop it into the oil. Deep fry them in a medium low flame. Else it will not become crispy.
- Once both sides becomes golden brown, take them out from oil and drain it in a kitchen towel. Repeat this for all the kachoris.
- Hot kachoris are ready for serving. Serve hot with green chutney.
- Always keep the dough covered.
- The same kachori can be done using urad dal too instead of moong dal.
- Always fry in a low flame. Else it will not become crispy.
- I got the stuffing remaining for 3 more kachoris. You can plan and knead 1/2 more cup of flour and make 3 more kachoris.