Dal Kachori

Dal Kachori with Kadhi
Kachori- the word brings the royal treat in front of your eyes. Be it any festival, marriage, get together this has to be the star of the menu. I can say that after Samosas Kachoris are the second favourite snack of all indians. When friends and relatives meet and start chit chatting, a delicious snack has to accompany the endless cups of tea, therein our samosas and kachoris come in.
I am not a big fan of Kachoris and I always used to wonder how people like this kind of oily greasy and spicy stuff. Ahhhh!!!! I guess time changes everything;) And here I am writing a post on Kachoris.
And I must say I loved making them. The taste, the texture, the khastapan or the crispiness everything was soooo sooo perfect.
Kachoris are generally eaten with chutneys or can be served with Potato sabzi.
Serving kachoris with Kadhi is Rajasthani style.

A perfect kachori is one that is puffed up and flaky and crispy outside but hollow from inside and the filling sticks to the crust. This kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 3 to 4 days.
Kachoris can be made with different fillings too like, pyaaz kachori, urad dal kachori, matar kachori etc. I made it with a flavourful moong dal mixture as filling.
Here is how to make an ideal kachori, right in your own kitchen. 

For the Filling:

Moong dal (wash,yellow one)- 1 cup
Garam masala powder-1 teaspoon
Coriander powder- 1 teaspoon
Cumin powder- 1 teaspoon
Mango powder (Amchur)- 1 teaspoon
Chaat masala- 1/2 teaspoon
Red chili powder- 1 teaspoon
Fennel powder- 1 teaspoon
Salt- to taste

For the Covering/Dough:

All purpose flour- 1.5 cup
Whole wheat flour- 1/2 cup
Clarified butter or Ghee- 4 tablespoon
Baking soda- a generous pinch
Salt- 1/4th teaspoon
Carom seeds (Ajwain)- 1/4th teaspoon
Cold water- 1 cup (or add according to the requirement)

Oil for frying


To make the kachoris khasta or flaky the dough should be made properly.
In a deep bowl add in the two flours, salt and melted ghee.
Mix the ghee with the flours by rubbing it with fingers. It will look like breadcrumbs.

Next add in carom seeds, baking soda along with water. Don't put all the water in one go.
Make sure to use cold water because it will give that flakiness to the kachoris.
Keep adding little by little.
Start kneading the dough.
The dough should be nice firm and stiff.
Knead it for about 5-7 minutes.
Now, the dough is ready. Leave it for 10-15 minutes to rest.
After that give the dough a quick knead again and divide it in to 15 portions.
Cover and keep it aside for 25-30 minutes.
In the mean time we will prepare our filling.

We will start by dry roasting the moong dal in a pan- preferably a non stick one on medium low heat.
Keep stirring it till it gets a nice brown color and all the dal grains are evenly toasted.
It will take about 10 minutes to toast it.

After that take out the roasted dal in a bowl and let it come to room temperature which should take approximately 10 minutes.

Next, we have to grind the roasted and cooled dal to a coarse powder with the help of a grinder.
Add all the spices or masalas to the grounded dal.
Mix it well.
To this mix add 2-3 tablespoons of water. The mixture should be of wet sand like texture.
Mix it well.
Dough is done.The filling is ready. Now, we will start making kachoris.

Take each divided portion of the dough and make a ball of it.
Roll out ball into a flat disc of around 3-3.5 inches in size.
Take a spoonful of mix and place in the centre of the rolled out diskette.
Pull in the sides to the centre covering the filled in mixture.
Pinch the dough and seal it well. Make sure it is properly sealed and there are no gaps and cracks.
Roll it out gently to a disc of 3-3.5" in size.
Similarly fill and roll others too.

Meanwhile, heat oil in a deep kadai or wok.
When the oil is just about to start heating up put 3-4 kachoris in the kadai or according to the capacity of your kadai.
Let them fry on very low heat for about 10-12 minutes.
They should be evenly fried.
Fry till the kachoris get nice golden brown colour.
In the same way fry all the kachoris.
Remove with the help of a slotted spoon and keep them on absorbent paper to drain the excess oil.

You can serve them with Tamarind chutney, Mint chutney some curd and chaat masala.
Alternatively you can serve them in shahi royal style as they are served and eaten fondly in Rajasthan with Kadhi


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