Kachoris whether stuffed with daal or onions are relished by all. It’s an ideal accompaniment to your evening cup of tea or coffee. However we find it laborious to make it at home and always purchase from the nearest Sweet shop. It’s an art to make crispy kachori’s.Often Kachoris turn out soggy and unappealing. This step by step recipe has been tried and tasted for perfect crispy daal Kachoris. I bet your family will love these much more than the ones purchased from the shops. Try it out this weekend!

Preparation Time : 1 hour

Soaking Time : 1 hour

Serves : 4-6 persons

Makes : 10-12 Kachoris

Ingredients :

For the dough :

Refined flour / Maida : 2 cups

Salt : 1/4 teaspoon

Refined oil : 5 tablespoons

Water as required

For the filling :

Split Green Gram / Mug daal : 1/2 cup

Gram flour / Besan : 3 tablespoons

Ginger : 1 inch piece

Green Chili : 1

Coriander / Dhania powder : 1 teaspoon

Garam Masala : 1 teaspoon

Dry Mango / Amchur Powder : 1/2 teaspoon

Cumin / Jeera seeds : 1/4 teaspoon

Fennel seeds / Saunf : 1/4 teaspoon

Salt as per taste

Refined oil : 3 tablespoons

Refined oil as required for deep frying

Method :

Soak the Moong Dal in enough water for minimum 1 hour. Make a fine paste using the green chillies and ginger.

In a big bowl, take the flour, salt and refined oil. Combine well to get a crumble.Make a semi soft dough by adding little lukewarm water and knead it well. Let the dough rest for 30 minutes to 1 hour covered with a moist muslin cloth.

For the filling, heat 3 tablespoons oil in a kadhai or pan, add in the Saunf and Jeera seeds. Wash and clean the moong dal and drain excess water. Add it to the pan and saute for a minute. Add in the ginger chili paste, salt, dry mango powder, coriander powder and Garam Masala. Sauté and add in the Besan. Sauté for 2-3 minutes so that the Besan leaves it’s beautiful aroma and it’s rawness is completely gone. Remove from flame and let it cool.

You can use the filling as it is or if you want you can just grind it for 30 seconds in a grinder to get a rough powdered filling.

Now to make the kachori’s,knead the dough for 2-3 minutes. Divide it into 10-12 equal portions. Take a portion in your hand, gently flatten it with your fingers. Place a teaspoon of the moong dal filling and press the edges gently to seal the kachori’s. Make a round flat ball and keep aside to rest. Similarly make the other Kachoris.

Let the stuffed Kachoris rest for 5-10 minutes.

Heat oil in a kadhai or deep bottom pan. Take a stuffed ball, press between your palms gently to flatten it. 

Now slowly drop in the kachori’s by one and deep fry on medium heat till golden brown. Drain excess oil in a kitchen towel. *Remember to fry on medium heat. If you fry on full flame then the outside of the kachori’s will get colour but the inside will remain raw. 

Your Kachoris are ready to be served with tamarind chutney or tomato sauce! 

Perfect snacks to be served with a cup of tea or coffee!

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