Recipe- Daal Kachori (Instant)

Recipe- Daal Kachori (Instant)
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A spicy fried snacks filled with spicy daal filling and crisp outer layer and makes it mouth watering when serve with aalu sabzi and chutney.
Servings Prep Time
12 pc 1 hour
Cook Time
15 minutes
Servings Prep Time
12 pc 1 hour
Cook Time
15 minutes
Recipe- Daal Kachori (Instant)
Print Recipe
A spicy fried snacks filled with spicy daal filling and crisp outer layer and makes it mouth watering when serve with aalu sabzi and chutney.
Servings Prep Time
12 pc 1 hour
Cook Time
15 minutes
Servings Prep Time
12 pc 1 hour
Cook Time
15 minutes
Ingredients
Outer Layer
Daal Filling
Servings: pc
Instructions
  1. First of all prepare filling, Take 1 cup readymade moong daal namkeen.
  2. And dry roast in a pan until brown in color.
  3. Now switch off the flame and add all dry spices (Dhaniya powder, red chili powder, salt, aamchur powder, bhuna jeera powder, chaat masala) Mix well and let them cool completely.
  4. Meanwhile lets prepare dough, for that sieve maida in a wide bowl and add salt. mix well.
  5. Now add oil and mix well.
  6. Oil must be sufficient that it should bind maida well.
  7. Now add little water in batches and knead a soft dough. Brush some oil, cover and keep aside for 30 minutes.
  8. Now check the daal, it must be cooled enough. Now grind it coarse.
  9. Now after 30 minutes check dough, pinch it and knead it again and make it smooth.
  10. Now divide the dough into 11-12 equal portions.
  11. Smooth each ball, cover and keep aside.
  12. Now take 1 ball, flatten it to 3 inch wide.
  13. Now take it in your palm, and place generous filling in middle.
  14. Now fold it to seal it.
  15. Flatten little bit from edges using your fingers.
  16. Do the same with all and keep aside.
  17. Now heat sufficient oil in a wide pan/wok. and fry each kachori until golden brown at low to medium flame. How to fry- 1. Dip kachori on low flame keeping sealing side down. 2. When they start floating, flip them. 3. Now fry at medium flame. 4. Flip again.
  18. When done, remove on absorbent paper.
  19. Serve hot
  20. Enjoy!
Recipe Notes
Recipe Notes
  • While grinding daal, do not make fine powder, just make it coarse.
  • While making dough, add sufficient oil as fat (moyan) otherwise kachori will be hard.
  • While making dough, add little water gradually and make soft dough.
  • While rolling the dough, roll it to medium thickness, it should not be too thick nor too thin.
  • After sealing the kachori, press and flatten them gently from edges.
  • While frying, fry on low to medium flame.

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Author: Vibhuti Jain

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