Dal ki Kachori
Equipment
- Bowl
- Blender
- Food processor
- Kadhai
- Deep heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towels
Ingredients
- 120 g Urad dal (2/3 cup), rinsed and drained
- 1 teaspoon Red chilli powder
- 1 teaspoon Peppercorns coarsely crushed
- 1 teaspoon Coriander seeds
- 1 tablespoon self-raising flour
- 4 tablespoons Vegetable oil
- 500 ml Vegetable oil (2 1/4 cups), for shallow-frying
- Salt
Instructions
- Soak the urad dal in a bowl of water overnight.
- Drain the urad dal, transfer to a blender or food processor, and process it to make a coarse paste. Mix in the chili powder, peppercorns, and coriander seeds, and season with salt. Set aside.
- Using your hands, mix the flour and oil together in a large bowl. Slowly add enough water to make a stiff dough. Knead thoroughly and then set aside for 1 hour.
- Knead the dough again, then divide it into 12-14 equal-sized portions, roll into balls, then make a slight depression in the centre and fill with a little of the dal paste.
- Cover the dal paste completely with the dough and flatten the dough between the palms of your hands.
- Roll the bread lightly on a board until it is about 8 cm / 3-inches in diameter. Repeat until all the dough and dal paste are used up.
- Heat the oil for shallow-frying in a kadhai or deep, heavy-based pan over high heat, then reduce the heat to low.
- Working in batches, shallow-fry the bread for about 2 minutes, or until golden brown, then turn them over and fry the other side until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels). Repeat until all the breads are cooked.
- These breads can be eaten either hot or cold and are good for school lunches, picnics, or long journeys.
Video
Nutrition
Serving: 3gSodium: 2mgCalcium: 27mgVitamin C: 3mgVitamin A: 19IUSugar: 1gFiber: 7gPotassium: 27mgCalories: 1300kcalSaturated Fat: 113gFat: 139gProtein: 8gCarbohydrates: 17gIron: 2mg
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