Page 2 - Dal_Kachori.pdf
P. 2

One of the most loved Indian snacks... Dal                   ¯ Cover:-
    kachori is a delicacy from north India. Dal                  ¯ Maida (Refined flour) 1 cup

    kachori is a spicy puffed pastry.                            ¯ Ghee/Oil 3 tbsp
    Traditionally kachories are sold at                          ¯ Baking powder ¼  tsp
    HALWAI (a sweet and snack shop).These
    unique but mouthwatering Dal kachories                       ¯ Salt ½ tsp
    can be served as a snack, Chaat or part                      ¯ Oil for deep-frying
    of main meal, making the meal exotic.
                                                                 Preparation:-

    Ingredients:-                                                ¯ Drain dal and grind coarsely.
    ¯ Arhar ki Dal (Husked pigeon                                ¯ Heat oil and add jeera. When it
         peas/yellow lentils) ½  cup (90 g),                          splutters, add ginger, heeng, green
         soaked 5-6 hours                                             chillies and saute till color changes a

    ¯ Oil 2 tbsp                                                      bit.
    ¯ Jeera (Cumin seeds) 1 tsp                                  ¯ Add the dal, salt, garam masala, chili

    ¯ Salt 1 ½ tsp or to taste                                        powder, khus khus and coconut and
                                                                      saute till a little 'fried'. Add about ¼
    ¯ Ginger, chopped fine 1 tbsp
                                                                      cup water and cook till dal is cooked
                                                                      through. Mix in the tamarind and
                                                                      sugar and keep aside.
                                                                 ¯ Mix the baking powder and salt into
                                                                      the maida. Rub ghee/oil into the
                                                                      maida, add water and knead into stiff

                                                                      dough. Rest, covered for 15 minutes.
                                                                 ¯ Make walnut sized rounds of the daal
                                                                      mixture.

                                                                 ¯ Break pieces of dough and roll into
                                                                      walnut sized rounds. Roll these flat
                                                                      into ¼” rounds and pinch about 1/2" of
    ¯ Heeng (Asafoetida) powder 1/8 tsp                               the edge all around, leaving the centre

    ¯ Green chillies, chopped fine 2 tsp or to                         thicker.
         taste                                                   ¯ Now wet the pressed edges, and
    ¯ Garam masala ½ tsp                                              place a ball of the filling in the centre.
                                                                      Bring the wet edges together, covering
    ¯ Chilli powder 1 tsp or to taste
                                                                      the filling completely, and pinch
    ¯ Khus khus (Poppy seeds) 1 tsp
                                                                      together to seal.
    ¯ Coconut, grated 2 tbsp
                                                                 ¯ Heat oil and deep-fry the kachoris,
    ¯ Tamarind pulp 2 tbsp or 1 tsp paste                             first over high heat, then over medium,

    ¯ Sugar 2 tsp                                                     to cook through, and browned evenly.




                        P.G. Be er Living
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