Dal Kachori | How to make Dal Kachori

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ByAayushi Manish
Created on 25th Feb 2016
  • Dal Kachori, How to make Dal Kachori
  • Dal Kachori | How to make Dal Kachori (25 likes)

  • 0 reviews
    Rate It!
  • By Aayushi Manish
    Created on 25th Feb 2016

About Dal Kachori

A Yummy dish.

Dal Kachori, a succulent delicacy which is famous all over the world. Dal Kachori is one dish which makes its accompaniments tastier. With the overflow of flavours, Dal Kachori has always been everyone's favourite. This recipe by Aayushi Manish is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Dal Kachori, just the perfect situation when you realise that you need to know how to make the perfect Dal Kachori. So, at that time you can try out this delicious recipe by Aayushi Manish. The recipe of Dal Kachoriis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Dal Kachori is 40 minute. This recipe of Dal Kachori is perfect to serve 5. Dal Kachori is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time4Hours
  • Cook Time40mins
  • Serves5People
Dal Kachori

Ingredients to make Dal Kachori

  • For stuffing: Bengal Gram/Channa Dal 1 cup (soaked and grind)
  • Ginger- Chilli paste 1 tsp
  • Salt to taste
  • Turmeric powder 1/4 tsp
  • Red chilli powder 1 tsp
  • Cumin powder 2 tsp
  • Coriander 4 tsp
  • a pinch of Hing
  • Garam masala powder 1/4 tsp
  • Black salt to taste (optional)
  • Dry Mango powder (amchoor) 1/2 tsp
  • Green coriander leaves, finely chopped
  • Oil 2 tsp
  • Oil for Deep frying
  • For the dough: Whole wheat flour 2 cup
  • Oil 2 tsp
  • Salt to taste
  • Water for kneading (as required)

How to make Dal Kachori

  1. Make a dough, mixing the wheat flour, salt to taste, oil and sufficient water. The dough should neither be too soft nor too hard.
  2. Wash and soak the dal for at least 3-4 hours. Grind dal in a mixer-grinder. Take a pan, heat oil and add hing, ginger-chilli paste. Cook till raw aroma goes. Add all the dry spices except salt and garam masala. Cook on a med-low heat to prevent burning. Saute for 2-3 minutes.
  3. Add the ground channa dal and cook on med- low flame. Once it start leaving the sides and becomes like a dough. Turn off the heat add salt, garam masala and green coriander leaves. Mix properly and adjust spices as per your own taste buds.
  4. Heat oil in a deep pan for frying. Divide atta dough, stuff channa dal and close properly. Flatten between palm and using a rolling pin make medium roundels.
  5. Deep fry all the stuffed pooris. Serve with Green Chutney and Tamarind Chutney.

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