Daal Ki Kachori

Daal KachoriIt is almost Diwali as I write this post. I want to share this recipe of daal stuffed Kachori specially for Diwali. At home, kachoris all everybody’s favourite be it aloo it kachori or these super yummy daal ki kachori (I hope to share aloo kachori soon). These kachorsi were must for Diwali menu and we all loved these. My mom makes best of these. These are not the khasta kachoris as you will usually find at street vendors. These are made of wheat flour and fried. So, very well suited for lunch or dinner. 

Daal KachoriThese kachoris are made with urad daal. Urad or black gram is soaked for 3-4 hrs then coarsely blended. Daal is made tantalizing spicy using the roasted whole spices. These kachoris are spicy and flavorful and perfect for not just Diwali but any occasions. You sure will enjoy these. 

Daal Kachori Daal KachoriEnjoy these kachoris and have a Happy Diwali everyone. May there be light!

Daal Kachori

Daal Ki Kachori
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Prep Time
3 hr
Cook Time
15 min
Total Time
3 hr 15 min
Prep Time
3 hr
Cook Time
15 min
Total Time
3 hr 15 min
Ingredients
  1. 1 cup urad daal (Black gram)
  2. 1/4 teaspoon asafoetida
  3. 1 tablespoon oil for roasting daal
  4. Oil to fry kachori
  5. Salt to taste
  6. Coriander leaves
Whole Spices
  1. 3-4 dry red chili
  2. 1 tablespoon coriander seeds
  3. 1 tea spoon cumin seeds
  4. 1 tea spoon fennel seeds
  5. 1/2 tea spoon pepper corns
Flour
  1. 1 cup whole wheat kneaded flour
Instructions
  1. Soak daal for 3-4 hours.
  2. When daal becomes soft, blend it very coarsely. Make sure that daal is coarse.
  3. Knead the flour and keep it to rest for 15-20 minutes.
  4. Dry roast all the whole spices and coarsely blend them in mixer.
  5. In a pan heat oil and add asafoetida. (You can add chopped green chili if you like)
  6. Add daal in the pan and 2 tablespoon of blended masala, salt and chopped coriander leaves.
  7. Let it cook for 3-4 minutes. Take off the flame and let it cool down to room temperature.
  8. Make small bowl of kneaded flour, flatten them with the help of your palms.
  9. Add 1 tablespoon of the daal and fold all the edges to make a ball like shape. Flatten the ball again with the help of your palm in a poori like shape.
  10. In a kadhai or deep pan, heat oil and fry the kachori on the medium flame. Fry both sides till olden brown.
Pepper Garlic Kitchen https://www.peppergarlickitchen.com/

 

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