Daal kachori recipe

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)

• 4 tbsp oil or ghee

• ½ tsp salt

• Water, as needed

For the Filling:

• 1 cup split urad dal (black gram dal), soaked for 3–4 hours

• 1 tsp fennel seeds (saunf)

• 1 tsp cumin seeds (jeera)

• ½ tsp asafoetida (hing)

• 1 tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp garam masala

• 1 tsp coriander powder

• Salt, to taste

• 1–2 green chilies, finely chopped

• 1 tsp ginger, grated

• 2 tbsp oil or ghee

• Fresh coriander, chopped

For Frying:

• Oil, enough for deep frying

Instructions

Prepare the Dough:

1. Mix flour and salt in a bowl.

2. Add oil or ghee and rub into the flour until crumbly.

3. Add water little by little and knead into a smooth, firm dough.

4. Cover and rest for 20–30 minutes.

Prepare the Filling:

1. Drain the soaked dal and grind coarsely or keep slightly coarse (not paste).

2. Heat oil/ghee in a pan. Add cumin seeds, fennel seeds, and asafoetida.

3. Add green chilies and ginger, sauté for 1 minute.

4. Add dal, turmeric, red chili, coriander powder, garam masala, and salt. Cook on low flame for 8–10 minutes until the mixture dries slightly.

5. Garnish with fresh coriander and let the filling cool.

Assemble the Kachoris:

1. Divide the dough into small balls. Roll each ball into a small circle.

2. Place 1–2 tsp of filling in the center.

3. Bring the edges together and seal tightly. Flatten gently to form a round disc.

Fry the Kachoris:

1. Heat oil in a deep pan on medium heat.

2. Fry kachoris until golden brown and crisp, turning occasionally.

3. Drain on paper towels to remove excess oil.

Serving Suggestion:

• Serve hot with tamarind chutney, green chutney, or curd.

• Best enjoyed fresh and crispy.