By Dal Kachori is a popular North Indian snack known for its flaky, crispy crust and spicy lentil filling. It’s often enjoyed with tamarind chutney, green chutney, or even aloo sabzi. Originating from Rajasthan and Uttar Pradesh, this deep-fried treat has won hearts across the country and abroad. Making it at home requires some time and effort, but the taste is absolutely worth it.
Ingredients
For the Dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee or oil
- 1/2 teaspoon salt
- Water as needed (for kneading)
For the Filling:
- 1/2 cup yellow moong dal (split yellow lentils)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon hing (asafoetida)
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon amchur (dry mango powder)
- 1/2 teaspoon red chili powder
- Salt to taste
For Frying:
- Oil for deep frying
Preparation
Step 1: Prepare the Dough
- In a large mixing bowl, add all-purpose flour and salt.
- Add ghee or oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
- Gradually add water and knead into a soft, smooth dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 2: Prepare the Dal Filling
- Wash and soak moong dal in water for at least 2 hours. Drain completely.
- Coarsely grind the soaked dal in a blender without adding water.
- Heat 2 tablespoons of oil in a pan. Add cumin seeds, fennel seeds, and a pinch of hing.
- Once they splutter, add the ground dal.
- Cook on medium flame, stirring continuously, until the dal mixture becomes dry and crumbly.
- Add coriander powder, red chili powder, garam masala, amchur, and salt.
- Mix well and cook for another 2–3 minutes. Let the mixture cool.
Step 3: Assemble the Kachoris
- Divide the dough into equal portions and roll them into balls.
- Flatten one ball and roll it out into a small disc.
- Place a spoonful of the cooled dal filling in the center.
- Carefully bring the edges together and seal tightly to enclose the filling.
- Gently flatten the stuffed ball with your palm. Do not press too hard.
- Repeat for all the remaining dough and filling.
Step 4: Fry the Kachoris
- Heat oil in a deep frying pan over medium-low heat.
- To test if the oil is ready, drop a small piece of dough into the oil. It should rise slowly to the surface, not immediately.
- Gently slide in a few kachoris at a time. Do not overcrowd the pan.
- Fry on low to medium heat until golden brown and crisp on both sides. Be patient – frying on low heat ensures even cooking and flakiness.
- Remove and drain on paper towels.
Serving Suggestions
Dal Kachoris taste best when served warm with:
- Tamarind chutney
- Mint-coriander chutney
- Aloo sabzi (spicy potato curry)
- A sprinkle of chopped onions and coriander
They can also be enjoyed as a tea-time snack or even as part of a festive meal.
Tips for Perfect Dal Kachoris
- Resting the dough is crucial for soft and flaky kachoris.
- Frying on low heat is key. High heat will brown the outside too fast, leaving the inside undercooked.
- The dal mixture should be completely dry before stuffing; any moisture can cause the kachoris to become soggy or burst while frying.
- Kachoris can be stored in an airtight container for 2–3 days and re-crisped in an oven or air fryer.
Variations
- Urad Dal Kachori: Substitute moong dal with urad dal for a richer flavor.
- Khasta Kachori: Add a pinch of baking soda to the dough for an extra crispy texture.
- Sweet and Spicy: Add a pinch of sugar to the filling along with chopped dry fruits for a unique twist.
Conclusion
Dal Kachori is a timeless classic that embodies the flavors and textures of Indian cuisine. With a crunchy exterior and a spicy, aromatic filling, this dish is a real crowd-pleaser. Whether you’re preparing it for a special occasion or simply craving something indulgent, Dal Kachori is sure to satisfy your taste buds. So put on your apron and give this recipe a try — you won’t be disappointed!
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