Dal Kachori recipe | Khasta Kachori recipe

Dal Kachori | khasta kachori is a crispy deep fried tea time snack, filled with moong dal. I have already posted Moth dal kachori and peas kachori recipe. This dal kachori i have given for Kungumam Thozi and it got published in the Feb issue. It was a super hit recipe at my home . Though it is bit elaborate to make,it is worth the effort. I remember once visiting Rishikesh some 12 years back and enjoying hot hot kachoris with aloo tamatar. Those days i never know how to make Kachori. Though i made kachori on that day i didn't make aloo tamatar. Try out this combo and it will be a filling meal. You can make this combo for a sunday brunch.

Dal Kachori

  Preparation Time : 10 mins+ 2 hours soaking  | Cooking Time : 50 Mins |Yields:6

     For the outer cover:
Maida | all purpose flour   1 cup
Ravai | sooji     2 tblsp
Hot ghee    2 tblsp
Salt    as needed
    For the stuffing:
Moong dal   1/2 cup
Ginger   a small piece 
Green chili   1
Cumin seeds |jeera  a pinch
Omam | ajwain    a pinch
Red chili powder  1/2 tsp
Turmeric powder  1/4 tsp
Fennel powder   1/2 tsp
Amchoor powder   1/4 tsp
Chaat masala    1/4 tsp
Jeera powder   1/4 tsp
Sugar   1 tsp
Oil   2 tsp 
Coriander leaves    few

Oil    for deep frying 
     
     

Method:

• First soak the moong dal in water for 2 hours. Then completely drain the water in a colander.

• Meanwhile in a wide bowl add the flour, sooji, salt and hot ghee. 
• Mix this well using your hands and make it like a bread crumbs.

•  Leave it for 5 minutes. Slowly sprinkle water and make it into a smooth stiff dough. Cover this with a damp cloth and keep it aside.

  

• Grind the soaked moong dal along with ginger and green chili into a fine paste. Do not add water while grinding. If needed add 1 tblsp. Let the paste be thick.

• In a pan add 2 tsp of oil and the ajwain seeds and cumin seeds. Add the ground dal paste to this.

• Add the red chili powder, turmeric powder, fennel powder, salt , cumin powder, amchoor powder, chaat masala and sugar to this. Cook this nicely til the mixture comes to a grainy texture. Keep the flame low while cooking.

• Add finely chopped coriander leaves and mix well.

• Let this cool completely. 
• Take out the dough and divide this into equal lemon sized balls. 

• Meanwhile heat the oil and once it is hot, keep it in a small flame.
• Take one dough ball and dip it slightly in hot oil and roll them into small disc, like poori.
• Place 2 tblsp of the moong dal mixture in the center of the rolled poori.

• Slightly apply water on the edge and cover the stuffing, by bringing all the edges together.

• Gently roll this into a small disc using a rolling pin. Repeat this for the rest of the dough.

• Always keep this covered. 
• Keep the oil in medium flame. Carefully drop it into the oil. Deep fry them in a medium low flame. Else it will  not become crispy. 

• Once both sides becomes golden brown, take them out from oil and drain it in a kitchen towel. Repeat this for all the kachoris.

• Hot kachoris are ready for serving. Serve hot with green chutney.

Notes:

1. Always keep the dough covered.
2. The same kachori can be done using urad dal too instead of moong dal.
3. Always fry in a low flame. Else it will not become crispy.
4. I got the stuffing remaining for 3 more kachoris. You can plan and knead 1/2 more cup of flour and make 3 more kachoris.

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