Kachori is one of the popular breads here in India, which is stuffed fried bread. Kachori is a famous street snack as well as mark a prominent presence in festive menu too. Kachori is generally made with either wheat flour or all purpose flour. It has varied kinds of stuffings like of onions, potatoes, peas etc. but here I am using lentil (Dal) stuffing.
Rajasthani Khasta Kachori (Rajasthan, north- western state of India) has no comparison at all. It’s exceptional. But here I am sharing the recipe of Dal ki Kachori which is giving a tough competition to Rajasthani Khasta Kachori in taste and scrumptiousness.
Here in my family, Dal ki kachoris are prepared at many auspicious occasions and are savored delightfully every time. I enjoy it like that also, as snacks with tea only but it tastes too delicious with other curries like Peas-potatoes curry or cauliflower-potato- curry.
Dal ki kachori is different from Khasta kachori as unlike khasta kachori, it has wheat flour and black gram instead of all purpose flour and green gram respectively. Along with this, there are other slight differences in filling. Let’s see how the recipe of Dal ki kachori goes-
Time taken- for preparation- 6-8 hrs
For cooking- 3-5 min
Servings/Yield- approx 10-15 breads
Category- Main course (Breads)
Whole Wheat flour- 2 ½ cups
Split black gram- 1 cup
Cumin seeds- 1 tsp
Asafoetida- 1-2 pinch
Ginger- ½ inch (grated)
Green chillies- 2 (finely chopped)
Green coriander leaves- 1tbsp (chopped)
Oil- 1 tbsp+ 1 tsp+for deep frying
Salt- to taste
Steps to follow
- Soak Split black gram for 6-8 hrs. Then wash to peel off the skin.
- Grind it to a semi dry paste without adding water or a little bit to ease grinding.
- Mix green chillies, grated ginger and chopped coriander leaves in the lentil paste.
- Heat 1 tsp of oil in a pan; add asafetida and cumin to crackle.
- Put in lentil paste to the pan and stir fry it until paste become dry wholly. Lentil filling is ready. Keep it aside
- Add 1 tsp of salt & 1 tbsp of oil/clarified butter in flour and mix it in whole flour to form crumbling mixture. Add water as needed to form smooth dough.
- Take a ball of dough, a bit bigger in size than taken for Poori (fried bread). Stretch it out either with hands or with rolling pin just a little bit like one run of rolling pin over it. I think it will be approx 2inch in diameter and 1cm in thickness.
- Fill one tsp of filling at the center and start enveloping from all sides/ edges to form a dumpling sort of structure, remove extra dough and seal the opening with pinch. Flatten and roll out very carefully without any pressing so that filling doesn’t spill out with sealed opening (you can stretch out with hands too). All newbie, be careful for that. Likewise you have to make all 15 Kachoris.
- Heat oil for deep frying. Put in kachori to the pan (ensure fry one by one or only two together, overcrowding may not cook them thoroughly).
- Deep fry on low flame. Once a side turns golden brown, flip to brown other side too. To puff up the kachoris, apply same process of frying as it was done in bhaturas.
Likewise make all Kachoris. Serve hot with chutney or any curry.
Note- If you want a bit salty taste in filling, you can add a pinch of salt but not much because, much salt can make Paste sticky and unmanageable to make breads. So it’s good to avoid.
For salty taste, we have salt in dough.
Take pleasure of delightful savory Dal Ki Kachori.