Dal Kachori Recipe (How to make Dal Kachori )


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Dal Kachori Recipe (how to make Dal Kachori )

Happy Cooking !!!

Preparation for Dal Kachori Recipe

For Kachori

  • Maida : 2 Cups
  • Salt to taste
  • Refined Oil : 1/2 cup
  • Refined Oil to fry Khasta Kachori
  • For stuffing

  • Dhuli Urad Dal (white) : 1/2 cup
  • Red Chilli Powder : 1/2 tsp
  • Green Chillies Chopped : 1
  • Garam Masala : 1 tsp
  • Ginger Paste : 1/2 tsp
  • Cumin Seeds Powder : 1 tsp
  • Fennel Seeds Powder : 1/2 tsp
  • Asafeotida : 1 pinch
  • Salt to taste
  • How to Make DalKachori

    Wash and soak the urad dal in water for 3 hours.

    Make a mix of Flour, Salt and 1/2 cup of refined oil and make a smooth dough using water.

    Keep the dough for 15 minutes, covered with a thin cotton cloth.

    Mean while, drain the urad dal and grind it.

    Heat a tbsp of oil in a pan and add cumin seeds powder, fennel seeds, powder, corinader powder, asafeotida, salt, red Chilli powder, ginger paste and fry for 30 seconds.

    Add green Chillies and keep sauting.

    Add grinded dal and fry till it turns to light brown color.

    Add garam masala and keep frying further for 30 seconds.keep aside.

    Divide the dough into equal smooth round balls. Roll it in the circle of 4 inch diameter.

    Put a tbsp of the dal stuffing in center and cover it by pulling the outer edges of rolled ball towards center. It should be covered completely else it might get open in the kadai while frying.

    Expand the stuffed ball with the roller (belan) to the diameter of 4 inches.

    Heat oil in a deep heavy bottomed pan or kadhai. To test, if the oil is proper hot or not, take a bit of dough and put in kadhai, if it comes on top quickly, the oil is good.

    Leave the stuffed dal kachori in kadhai from side. Do not leave it center else it will burn the hand.

    Keep flickering hot oil on the top of the dal kachori with karchi (spatula). When it is fried to light brown color, flip the side. Drain the oil and keep aside on butter paper to soak extra oil.

    Repeat this process for rest of the dough. Dal or Khasta Kachori is ready.

    Serve hot with chutney. It can be kept for later use for 2-3 days.

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