Step by Step guide to make dal kachori..

 

Step-by-Step Guide to Making Crispy Dal Kachori

Dal Kachori is a popular Indian snack that consists of a crispy, flaky outer shell filled with a spiced lentil mixture. It is commonly enjoyed with chutneys or as a part of a larger meal. In this blog, I will walk you through the process of making perfect dal kachoris at home, with step-by-step instructions and useful tips.

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Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• ¼ cup semolina (suji) – for extra crispiness
• 4 tbsp ghee or oil
• ½ tsp salt
• ½ tsp baking powder
• Water (as needed)

For the Filling:

• ½ cup moong dal (yellow lentils) or urad dal (black gram lentils)
• 1 tbsp oil
• ½ tsp cumin seeds (jeera)
• ½ tsp fennel seeds (saunf)
• ½ tsp asafoetida (hing)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp garam masala
• 1 tsp dry mango powder (amchur)
• Salt to taste
• 2 tbsp water (for binding)

For Frying:

• Oil (for deep frying)

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Step-by-Step Method

Step 1: Preparing the Dough

1. In a large mixing bowl, combine flour, semolina, salt, baking powder, and ghee.
2. Rub the ghee into the flour using your fingers until the mixture becomes crumbly.
3. Gradually add water and knead a stiff, non-sticky dough. Cover and let it rest for 30 minutes.

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Step 2: Preparing the Dal Filling

1. Wash and soak moong dal (or urad dal) for 2-3 hours. Drain completely.
2. Grind the dal coarsely (do not make it a paste).
3. Heat 1 tbsp oil in a pan. Add cumin seeds, fennel seeds, and asafoetida. Let them splutter.
4. Add ground dal and sauté for 2-3 minutes on low flame.
5. Mix in coriander powder, turmeric, red chili powder, garam masala, amchur, and salt. Stir well.
6. Cook for 2-3 more minutes until the mixture becomes dry and slightly crumbly.
7. Turn off the heat and let the filling cool completely.

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Step 3: Shaping the Kachoris

1. Divide the dough into equal-sized small balls.
2. Roll out each ball into a small disc (about 2-3 inches wide).
3. Place 1 tbsp of dal filling in the center.
4. Gently pull the edges to seal the filling inside. Pinch the top to close properly.
5. Flatten the kachori slightly with your palm.

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Step 4: Frying the Kachoris

1. Heat oil in a deep pan on low-medium flame.
2. Drop the kachoris gently and fry them on low heat until they turn golden brown and crispy.
3. Keep flipping occasionally for even cooking.
4. Remove and drain on a paper towel.

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Serving Suggestions

• Serve hot with tamarind chutney, mint chutney, or yogurt.
• Pair with aloo sabzi for a traditional North Indian breakfast.
• Garnish with sev and chopped onions for a street-style feel.

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Tips for Perfect Dal Kachori

Resting the dough ensures a flaky texture.
Fry on low heat to make them crispy from the inside.
Do not overfill the kachoris to prevent breakage.
Use enough ghee in the dough for a perfect crunch..

10 FAQS about this blog...

1. Why is my kachori not crispy?

• If the dough is not kneaded properly or not rested enough, the kachori may turn soft. Also, frying on high heat can make them soggy instead of crispy.

2. Can I use a different dal for the filling?

• Yes, you can use urad dal, chana dal, or even a mix of dals for different flavors and textures.

3. How do I prevent the kachoris from breaking while frying?

• Ensure that the edges are sealed properly when stuffing the filling. Also, avoid overfilling.

4. Can I bake kachoris instead of deep frying?

• Yes! Brush them with oil and bake at 180°C (350°F) for 20-25 minutes until golden brown. They won’t be as crispy as deep-fried ones, but still tasty.

5. Why is my kachori filling too dry?

• If your filling feels too dry, add a little water while cooking the dal mixture. It should be moist but not wet.

6. How long can I store dal kachoris?

• They stay fresh for 2-3 days at room temperature in an airtight container. You can also freeze them for up to a month and reheat before serving.

7. Can I prepare the filling in advance?

• Yes, you can make the filling a day before and store it in the refrigerator. This helps save time when making kachoris.

8. How do I reheat leftover kachoris?

• Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes to restore crispiness. Avoid microwaving as it makes them soft.

9. What chutneys go best with dal kachori?

• Tamarind chutney, mint-coriander chutney, or garlic chutney complement the flavors well.

10. Can I make mini kachoris for a party?

• Absolutely! Just make smaller dough balls and follow the same process. Mini kachoris are perfect for snacks or appetizers.