A plate of these yummy stuffed Kachoris along with any side dish makes for a perfect weekend breakfast. The stuffing is that of some leftover dal (lentil) that I reduced till dry. So next time you have any leftover dal and do not know what to do with it, go ahead and make these delicious kachoris to be enjoyed with family and friends. So check out the step by step pictorial recipe to prepare it.
- 1 cup leftover Dal (lentil), simmered till dry
- 1 cup whole wheat flour
- 1-2 tsp. ghee / oil
- pinch of salt
- oil to deep fry
In a bowl mix together flour, salt and ghee / oil. Add water little at a time and knead into a tight dough. Cover with a damp cloth and keep aside for 15-20 minutes.
Knead again and divide into equal portions. Roll out each ball of dough into a small circle by smearing some oil.
Place a small ball of the stuffing in the centre and close all edges. Roll out again into a disc just like a poori. Make similar stuffed kachoris with the remaining dough.
Heat oil in a pan and fry them to a light golden in colour. Remove with a slotted spoon and drain on a kitchen towel. Serve them with any side dish.
The leftover dal (lentil) reduced till dry & thick.
Roll out each ball of dough into a small circle by smearing some oil. Place a
small ball of stuffing in the centre....
....and close all edges.
Roll out again into a disc just like a poori.
Heat oil & fry them to a light golden in colour. Remove with a slotted
spoon & drain on a kitchen towel.
Serve them hot with any side dish.
This is the most popular breakfast in most of the Northern regions of India. A plate of these hot and crispy fried breads along with some spicy potato curry is just out of this world. These kachoris are almost similar to Bengali's very own Koraishutir (Green Peas) Kachori. They taste not only delicious, but are quite wholesome to keep you going through the entire day. So check out the step by step pictorial recipe to prepare it.
- 1 cup maida (plain flour)
- salt to taste
- 2 tbsp. oil
- 1/4 tsp. baking soda
- water to knead
Stuffing---
- 1/2 cup urad dal (slit green gram), soaked overnight
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida (hing)
- 1 tsp. ginger, grated
- 1-2 green chilies, chopped
- salt to taste
- 1 tsp. garam masala powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. red chili powder
- 1/2 tsp. amchur (dry mango powder)
- 1 tsp. kasuri methi, crushed
- oil to deep fry
Grind the urad dal with very little water to a coarse paste. Heat oil in a non-stick pan and temper with cumin seeds followed by asafoetida. Add the ginger and green chilies and saute for a minute on low flame.
Now add the urad dal paste, and all the powdered masalas and saute till the moisture evaporates and the mixture is dry. Keep aside to cool down.
In a bowl, combine the maida, salt, soda bicarb and oil and mix well so that it appears like bread crumbs. Now knead a stiff dough with required quantity of water. Keep aside for 30 minutes.
Divide the dough and the filling into 17 equal portions. Flatten each portion of the dough, fill the urad dal mix and close all the edges.
Roll out into a small circle just like a puri. Roll out the rest of the dough in a similar manner and keep aside.
Heat oil in a deep pan and fry the kachoris one at a time till golden in colour on both sides. Drain and serve, hot with potato curry.
