kachori

Here’s the recipe for making Dhakel Kachori, a popular Indian snack: Ingredients: For Kachori Dough: 2 cups all-purpose flour (maida) 3 tablespoons ghee or oil ½ teaspoon salt Water (as needed)

For Filling: 1 cup moong dal (yellow split lentils) or urad dal (black gram) soaked for 2-3 hours 2 tablespoons oil 1 teaspoon cumin seeds (jeera) 1 teaspoon fennel seeds (saunf) 1 teaspoon coriander powder (dhania powder) 1 teaspoon garam masala ½ teaspoon red chili powder ½ teaspoon turmeric powder 1 teaspoon dry mango powder (amchur) or lemon juice 1-2 green chilies, finely chopped 1 tablespoon grated ginger Salt to taste

For Frying: Oil for deep frying Instructions: Step 1: Prepare the Dough

In a large bowl, mix all-purpose flour, ghee/oil, and salt. Gradually add water and knead to form a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes. Step 2: Make the Filling.

Drain the soaked dal and grind it coarsely (don’t make it a fine paste). Heat 2 tablespoons of oil in a pan. Add cumin seeds and fennel seeds. Let them splutter. Add grated ginger and green chilies, sauté for 1-2 minutes. Add ground dal and cook on medium heat.

Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook until the mixture becomes dry and crumbly. Stir continuously to avoid sticking. Turn off the heat, mix in dry mango powder or lemon juice, and let the filling cool completely. Step 3: Assemble the Kachoris.

Divide the dough into small balls and the filling into equal portions. Roll a dough ball into a small circle (3-4 inches diameter). Place a portion of the filling in the center. Gather the edges of the dough and seal it completely. Gently flatten the stuffed dough ball into a small disc (ensure the filling doesn’t spill out). Step 4: Fry the Kachoris.

Heat oil in a deep pan over medium heat. Once the oil is moderately hot, reduce the heat to low-medium. Fry the kachoris in batches, flipping them occasionally, until they turn golden brown and crispy. This takes 6-8 minutes per batch. Remove the kachoris with a slotted spoon and drain them on a paper towel.

Serving Suggestions: Serve Dhakel Kachoris hot with tamarind chutney, mint chutney, or a spicy potato curry. They're perfect for tea-time or as a festive snack!