daal kachori, poori, deep fry bread, kachoori.

Stuffed Daal Poori( Kachori )

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Stuffed Daal Poori (Kachori)
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Stuffed Daal Poori (Kachori)

Recipe by Mudita BhageriaCourse: Breakfast, Main, Brunch, poori, stuffed kachori, daal pooriCuisine: IndianDifficulty: Easy
Servings

15

servings
Prep time

10

minutes
Cooking time

40

minutes

Dal Kachori is a very satisfying meal. When dal, flour and vegetable combined then it is a very great feeling.

Ingredients

  • 1 cup Urad Dal (can be found in Indian stores) Soak dal for 4 to 5 hours, and grind.

  • 2 cups whole wheat flour

  • 1 tsp red chilli powder

  • 1 tsp coriander powder

  • 1 tsp fennel seed – crushed

  • 1 tsp Garam masala

  • 1/2 tsp amchoor powder

  • Salt to taste

  • 1 tsp ginger – paste

  • 1 tsp green chilli – finely chopped

  • 1 tsp hing

  • 2 cup oil for frying or more

Directions

  • To make the dough, add salt to the flour and mix. Then add the oil and mix. Finally, add water and knead until the ingredients are combined.
    If required add more water, and make a hard dough. And spread oil on the surface. Cover the lid and rest for about 15 minutes.
  • Stuffing
  • Add dal in the pan, put on stove and add about two tbsp of oil. Add the hing, ginger, and the green chilly. Mix the dal and the ginger mixture in the pan.
    Keep at slow heat for about 10 minutes, stirring continuously. After that, add dry masala, red chilly, coriander powder, amchoor powder, garam masala, salt and fennel seed. Cool the stuffing for about ½ hour.
  • Take the dough and divide it into equal sized pieces, about the size of a golf ball. Take each one and stuff with about 1 tbsp of dal in the same way that parathas are stuffed.
    Before rolling the dough, leave it alone for about 2 or 3 minutes.
  • Then, roll the kachori. If the dough is sticky when rolling, dust some flour onto the dough or brush on some oil.
    The kachoris should have a diameter of about 3 inches. Then, start frying. Start at slow heat. Pour the rest of the oil in a frypan.
    When the oil starts smoking, then put the kachoris in and deep fry both sides. Fry all kachoris in the same manner. Your kachoris are ready!
  • Serve with pickle and tea or aloo curry at hot or room temperature.
  • Note : if you want the day before to make dal stuffing, make it and keep in the fridge, and use it for about a week.

Notes

  • Need more recipes check out my cookbook link https://amzn.to/3PAH9s1. On amazon.
  • Make an instated , soak the dal in the hot water for about 2 hours. add spice in the mixture when grind.
  • Roast is not important dal, grind dal and use.