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Dal Kachori

Feb-25-2016
Aayushi Manish
240 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Dal Kachori RECIPE

A Yummy dish.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Bihar
  • Blending
  • Frying
  • Breakfast and Brunch

Ingredients Serving: 5

  1. For stuffing: Bengal Gram/Channa Dal 1 cup (soaked and grind)
  2. Ginger- Chilli paste 1 tsp
  3. Salt to taste
  4. Turmeric powder 1/4 tsp
  5. Red chilli powder 1 tsp
  6. Cumin powder 2 tsp
  7. Coriander 4 tsp
  8. a pinch of Hing
  9. Garam masala powder 1/4 tsp
  10. Black salt to taste (optional)
  11. Dry Mango powder (amchoor) 1/2 tsp
  12. Green coriander leaves, finely chopped
  13. Oil 2 tsp
  14. Oil for Deep frying
  15. For the dough: Whole wheat flour 2 cup
  16. Oil 2 tsp
  17. Salt to taste
  18. Water for kneading (as required)

Instructions

  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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