Daal Kachori

Daal Kachori Recipe | Vegetarian Indian Food | Spice up your taste buds

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Daal Kachori is a popular Indian snack that is enjoyed by many. It consists of a crispy, deep-fried outer layer filled with a flavorful mixture of moong dal (split green gram) and spices. This delicious snack is perfect for serving at parties or as a tasty treat for yourself.

History

Daal Kachori has its origins in North India, where it is a popular street food snack. It is believed to have been created as a way to make use of leftover dal and transform it into a delicious and filling snack. Over time, the recipe has evolved and become a favorite among many households.

Ingredients

2 cups whole wheat flour (atta)
0.5 tsp salt
oil for frying
2 tbsp oil
water

For the Filling

0.5 cup Moong Dhuli daal (Split green gram)
1 tbsp ginger, finely chopped
2-3 green chillies, finely chopped
A pinch of asafoetida (hing)
salt to taste
0.5 tsp garam masala powder
1 tsp red chilli powder or to taste
0.5 tsp amchur powder
1 tbsp oil

How to prepare

Make a dough using flour, salt, oil, and water. The dough should not be too soft.

For filling

Boil the daal by adding a little water until it reaches a cooked consistency. Be careful not to let it get mushy.
In a pan, add oil and then add asafoetida, ginger, chillies, salt, chilli powder, garam masala powder, and amchur. Sauté for a few seconds and then add the cooked daal. Cook for a minute or two, stirring occasionally. Remove from heat and allow it to cool.
Heat sufficient oil in a kadai for frying the kachoris.
Take the flour dough and divide it into evenly sized balls. Roll each ball into a small poori and place the filling in the center. Gather the edges and seal. Roll it again to form a poori shape. Repeat this process for all the kachoris.
Now add the kachori to the heated oil and fry until golden and crisp, frying one at a time.
Drain on a paper towel to remove excess oil and serve hot with Aloo ki sabzi and khatta-metha kadoo.

Variations

You can add different spices to the dal filling, such as cumin seeds, coriander powder, or turmeric powder, to change the flavor.
You can also add chopped vegetables like carrots, peas, or bell peppers to the filling for added nutrition.

Cooking Tips & Tricks

Make sure the dough for the kachori is not too soft, as this will make it difficult to work with.

- Be careful not to overcook the dal filling, as it should be cooked but not mushy.

- Fry the kachoris in hot oil to ensure they become crispy and golden brown.

- Serve the kachoris hot for the best taste and texture.

Serving Suggestions

Daal Kachori can be served hot with aloo ki sabzi (potato curry) and khatta-metha kadoo (sweet and sour pumpkin curry) for a complete meal.

Cooking Techniques

Boil the dal until it reaches a cooked consistency, being careful not to let it get mushy.

- Fry the kachoris in hot oil until they are golden and crispy.

Ingredient Substitutions

You can use any type of dal or lentils in place of moong dal for the filling.

- You can use all-purpose flour instead of whole wheat flour for the outer layer.

Make Ahead Tips

You can prepare the dough and filling for the kachoris ahead of time and store them in the refrigerator until ready to fry.

Presentation Ideas

Serve the Daal Kachori on a platter with a side of chutney or yogurt for dipping.

Pairing Recommendations

Daal Kachori pairs well with a hot cup of chai (Indian tea) or a refreshing glass of lassi (yogurt drink).

Storage and Reheating Instructions

Daal Kachori can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Daal Kachori contains approximately 250 calories.

Carbohydrates

Each serving of Daal Kachori contains approximately 30 grams of carbohydrates.

Fats

Each serving of Daal Kachori contains approximately 10 grams of fats.

Proteins

Each serving of Daal Kachori contains approximately 5 grams of proteins.

Vitamins and minerals

Daal Kachori is a good source of iron, magnesium, and vitamin B6.

Alergens

Daal Kachori contains gluten from the whole wheat flour.

Summary

Daal Kachori is a delicious snack that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a satisfying and nutritious treat.

Summary

Daal Kachori is a delicious and flavorful Indian snack that is perfect for serving at parties or enjoying as a tasty treat. With a crispy outer layer and a savory dal filling, these kachoris are sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. Daal Kachori, a popular snack in Indian cuisine, caught my eye with its crispy outer shell and flavorful lentil filling. I had always been a fan of kachoris, but this particular version seemed like a unique and delicious twist on the classic dish.

I first came across the recipe for Daal Kachori at a local market in Delhi. The aroma of freshly fried kachoris wafted through the air, drawing me towards a small stall where a kind elderly woman was busy rolling out dough and stuffing it with a fragrant mixture of lentils and spices. Intrigued by the process, I struck up a conversation with her and asked if she would be willing to share her recipe with me.

With a warm smile, she agreed and invited me to watch as she prepared the kachoris. I observed as she expertly rolled out the dough, filled it with a mixture of soaked and ground lentils, and then sealed it into a neat little ball. She then gently flattened the ball and carefully dropped it into a pot of hot oil, where it sizzled and crisped up beautifully.

As the kachoris cooked, the woman shared with me the story of how she had learned to make Daal Kachori from her own grandmother, who had passed the recipe down through generations. She explained that each family had their own unique variation of the dish, with different spices and fillings, but the basic concept remained the same.

I was captivated by her storytelling and the care with which she prepared the kachoris. After they were done cooking, she generously offered me one to try. The first bite was a revelation - the crispy, golden shell gave way to a rich and flavorful filling that was perfectly spiced and seasoned. It was unlike any kachori I had ever tasted before.

Determined to recreate this delicious snack at home, I asked the woman for the recipe. She graciously wrote it down for me, detailing each step and ingredient with clarity and precision. Armed with this knowledge, I returned to my own kitchen eager to try my hand at making Daal Kachori.

I gathered all the necessary ingredients - lentils, spices, flour, and oil - and set to work. As I mixed and kneaded the dough, memories of the kind woman at the market flooded back, guiding my hands and senses as I shaped the kachoris. I filled them with a generous portion of spiced lentils, sealing them with care and dropping them into the hot oil with a sense of anticipation.

As the kachoris fried, the familiar scent of cumin, coriander, and turmeric filled my kitchen, transporting me back to that bustling market stall in Delhi. When they were finally done, I eagerly bit into one, savoring the crispy exterior and the savory filling that burst with flavor in my mouth.

I knew then that I had mastered the art of making Daal Kachori, thanks to the generosity and wisdom of the woman who had shared her recipe with me. It was a dish that spoke of tradition, of family, and of the joy of cooking and sharing food with others.

Since that day, Daal Kachori has become a staple in my kitchen, a beloved recipe that I pass down to my own grandchildren. Each time I make it, I am reminded of the kind woman who taught me how to create something delicious and meaningful with just a handful of ingredients and a pinch of love.