Dal Kachori

Name: Dal Kachori
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 0.75 cup urad dal (soaked 4 hours and drained); 2 cup all-purpose flour; 3 tbsp ghee (for dough); 0.5 tsp salt (divided); 0.75 cup water (or as needed for dough); 1 tsp fennel seeds (lightly crushed); 1 tsp cumin seeds; 1 tsp coriander seeds (coarsely crushed); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch dry mango powder; 1 pinch asafoetida; 1 tbsp oil (for filling)

RATING

4.6/5(115)

TASTE SCORE

9/10

Flaky, crisp kachoris stuffed with a spiced dal filling and fried until golden. This popular Indian snack has a crackly shell outside and a savory, warmly spiced center that tastes great with chutney or tea.

PREP

30m

COOK

35m

SERVES

1 PIECE

242 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the dal and drain it well.
Wash the urad dal well, soak it in water for 4 hours, then drain completely so the filling stays dry and crumbly.
mix
Grind the dal coarsely.
Pulse the drained urad dal in a grinder without adding extra water until it looks coarse and slightly grainy, not smooth.
knead · ~20 min
Make the dough.
1.Add all-purpose flour, ghee, and half of the salt to a bowl.
2.Rub the ghee into the flour until the mixture feels like breadcrumbs.
3.Add water little by little and make a firm but smooth dough.
4.Cover and let it rest for 20 minutes.
TIPA firm dough helps the kachori hold its shape and stay flaky while frying.
saute · ~8 min
Cook the dal filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds, fennel seeds, coriander seeds, and asafoetida.
3.Add ginger and green chili, then sauté for 30 seconds.
4.Add the ground dal, remaining salt, red chili powder, turmeric powder, garam masala, and dry mango powder.
5.Cook, stirring often, until the mixture turns dry, aromatic, and crumbly.
TIPCook the filling until it is dry. Wet filling can make the kachori burst in hot oil.
rest · ~10 min
Cool the filling.
Spread the filling on a plate and let it cool completely before stuffing.
assemble
Stuff and shape the kachoris.
1.Divide the dough into 8 equal balls.
2.Divide the cooled dal filling into 8 portions.
3.Flatten one dough ball into a small disc and place one portion of filling in the center.
4.Bring the edges together to seal, pinch off any extra dough, and flatten gently into a thick disc.
5.Repeat with the remaining dough and filling.
TIPPress gently while shaping so the shell does not tear.
fry · ~20 min
Fry the kachoris on low heat.
1.Heat oil for frying in a deep pan over low to medium-low heat.
2.Slide in 2 to 3 kachoris at a time without overcrowding the pan.
3.Fry slowly, turning often, until they puff and become evenly golden brown.
4.Lift them out and drain briefly before frying the next batch.
TIPLow heat is the key to crisp, flaky kachoris. Hot oil browns the outside too fast and leaves the inside doughy.
serve
Serve the dal kachori warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked urad dal very well before grinding so the stuffing stays sandy, not pasty.
2
Rub the ghee into the flour until it holds shape when pressed; that moyan is what gives flaky layers.
3
Keep the filling completely cool before stuffing or steam will soften the dough and cause leaks.
4
Seal each kachori tightly and pinch off thick excess dough at the top so the crust cooks evenly.
5
Flatten gently with your fingers, not a rolling pin, to avoid forcing the filling through the dough.
6
Start frying in moderately warm oil on low heat; if the kachori sizzles hard immediately, the oil is too hot.
7
For the best crunch later, cool fried kachoris on a rack instead of covering them while hot.