Dal Kachori Making Tips: Sure, a spicy recipe of dal kachori, coloured in the colours of Holi, in an entirely desi style, without artificiality, and yes, with a fact check! Want something spicy and crispy for guests on Holi? What better than dal kachor?!
It is the festival of Holi; guests will keep coming and going in the house. In such a situation, one should make something everyone likes and can be prepared quickly. So this time, make hot, crispy dal kachori. This is such a thing that everyone will keep licking their finger, whether children or adults. And yes, it is perfect for vegetarian families.
There is no rocket science in making dal kachori. Keep a few things in mind, and your kachori will be amazing.
Let’s see what we need:
Ingredients for Kachori:
2 cups of refined flour
2 tablespoons of semolina
1 cup of ghee or oil (for kneading)
1 teaspoon of salt
1 teaspoon of carom seeds
Water (for kneading the dough)
Oil (for frying)
Ingredients for the lentil stuffing:
1 cup of washed moong dal
1 tablespoon of oil
1 teaspoon of ginger-garlic paste
1 teaspoon of cumin seeds
2 teaspoons of fennel seeds
1 teaspoon of coriander powder
1 teaspoon of red chilli powder
1 teaspoon of turmeric powder
1/2 teaspoon of garam masala
1 teaspoon of dried mango powder
Salt to taste
Green coriander
Method of making:
Prepare the dough: In a large bowl, add refined flour, semolina, carom seeds, salt and ghee and mix well. Now add water little by little and knead a soft dough. Keep it covered for 30 minutes. The semolina will swell,l and the dough will set.
Make the dal stuffing: Soak the moong dal for 2 hours and grind it coarsely. Heat oil in a pan; add cumin seeds and fennel seeds. Then add ginger-garlic paste and fry it. Now add the ground dal, fry lightly and add all the spices. Cook the mixture for 5-7 minutes, till the dal dries up. Turn off the gas and add coriander leaves. Let it cool.
Make kachoris: Make small balls of dough and roll them. Put 1-2 spoons of dal mixture in the middle and fold it from all sides to close it. Roll gently so that the kachori does not tear.
Fry: Heat oil in a pan and fry the kachori on low flame until golden.
Serve hot: Your spicy dal kachori is ready! Serve it with green chutney or sweet chutney and make the guests happy.
Fact check:
Adding semolina makes the kachori crispy.
By soaking moong dal, it gets ground easily and gets cooked quickly.
By frying on low flame, kachori is cooked from the inside and crispy.