Dal Kachori | How to make Dal Kachori

By Aayushi Manish  |  25th Feb 2016  |  
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  • Dal Kachori, How to make Dal Kachori
  • Prep Time

    4

    Hours
  • Cook Time

    40

    mins
  • Serves

    5

    People

97

0





About Dal Kachori

A Yummy dish.

Dal Kachori, a deliciously finger licking recipe to treat your family and friends. This recipe of Dal Kachori by Aayushi Manish will definitely help you in its preparation. The Dal Kachori can be prepared within 240 minutes. The time taken for cooking Dal Kachori is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Dal Kachori step by step. The detailed explanation makes Dal Kachori so simple and easy that even beginners can try it out. The recipe for Dal Kachori can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Dal Kachori from BetterButter.

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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