Dal Ki Kachori - A Crispy Snack
Dal Ki Kachori
A North-Central Indian dish, Kachoris have become a staple Indian fast food across the country, as well as in Indian restaurants and food joints around the world. This is eaten as a morning or evening snack as well.
I dry roast the moong dal to get a nice aroma and with the masalas, the filling itself becomes very tasty. The amchur and saunf powder have their own taste which gives a tangy and effervescent flavor to the mix.
So, let's get to this amazing snack recipe.
- 250 gms maida (all purpose flour)
- 150 gms moong dal (split green gram)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 or 3 pinches turmeric powder
- 1/4 tsp chilli powder
- 1/4 tsp amchur powder (dry mago powder)
- 1/4 tsp saunf (fennel seed powder)
- 1 tsp ginger-garlic paste
- Salt (according to taste)
- Oil (for deep frying)
- 1 pinch of asafoetida
- 1 tsp finely cut coriander leaves
1. Mix salt with maida and add 2 tbsp of oil, and mix well. By adding a little water, knead the dough tightly, and keep doing this until your dough is ready. Take 2 or 3 drop sof oil in your hand and rub the dough with it. Cover it and keep aside for half an hour.
2. Blend the moong dal into a coarse powder in your blender, then transfer this powder into a bowl and add salt, turmeric, chilli, coriander, cumin, amchur and saunf, powder to it. Add a pinch of asafoetidam, coriander leaves and 2 tbsp of oil to this. Mix properly.
3. Dry roast this powder in a pan and you'll notice, after 3 or 4 minutes, a wonderful aroma emanating from this. It should be done on a slow to medium flame.
4. Transfer this powder into a bowl and add 2 tbsp of water to it. Mix it well and keep aside for 5 minutes so that the powder will absorb the water - what you get then is a moist-dry powder. This is your filling for the kachoris.
5. By this time, the maida dough will be ready. Make small balls of the dough.
Instructions for cooking
1. Press each maida dough ball with your hand to a 1 1/2 to 2 inch diameter puri. Now, take thye puri in your hand and make a cup of it, then press the edges of the puri keeping the center of the puri a little thick.
2. Take a 1 tsp of the filling and fill each cup, then close the edges of the puris. Do this with all your puris.
3. Take each puri and with the closed side up, press slowly until you get a 3 to 4 inch diameter puri - be careful with this otherwise the filling may come out. Some people roll it with a pin and if you're comfortable and sure of yourself (that the filling won't come out), then go ahead with tit. Prepare all your puris this way.
4. Heat oil in a pan, reduce the flame to medium, and put 3 to 4 puris at a time for frying. After 2 to 3 minutes, they will puff up, so flip the puris over and fry the other side. The desired color you should be aiming for here is golden brown on both sides. Remove this from the pan and repeat with the rest of your puris.
5. Your tasty and crispy Kachoris are ready.
A variation for this is the Onion-Moong Dal Kachori. For this, add fried, golden brown onions to the filling and follow the rest of the steps above.
This is one of my favorite snacks and I was so glad that I got it right when I first made this. I used to have this outside and being able to do this at home is fun. This goes great with chutneys and sauces and also with potato subzi. I have got my hand set on this now and I know once you start making this, you will get used to it too, and find these kachoris adorable.
So, try it out and enjoy.