Ingredients for Dal BHari Kachori Recipe:
Flour – 2 Cups (250gms)
Ghee – 1/3 cup (75 grams)
Urad Dal – ¼ cup (50 grams) (wet)
Fennel Powder – 1 Tablespoon
Coriander Powder – 1 Tablespoon
Cumin powder – half a teaspoon
Asafoetida – 1 pinch
Ginger powder – (ginger powder) ¼ teaspoon
Amchoor Powder – half a teaspoon
Garam Masala – ¼ teaspoon
Baking soda – less than ¼ teaspoon
Salt – 1 teaspoon or as per taste
Oil – for frying
Method – How to make Crispy Kachori Recipe:
Wash the urad dal and soak it for 2 hours. After this, remove the excess water from the lentils, grind the pulses in the mixer (do not use water to grind pulses). Take out the powdered lentils in the cup (take out in a cup).
Take out the flour in a big bowl, add half a teaspoon of salt and ghee in the flour and mix it well (mix it properly) and pour a little water and prepare the dough with a soft dough. Do not rub the dough with too much muscle – it is not soft. (So that dough is kneaded 1/2 cup water). Cover the dough for 15-20 minutes and keep it to the set.
To prepare the stuffing, add 2 tablespoons of oil in the pan and heat it. When the oil is hot, add low-flame asafetida, cumin powder, coriander powder, fennel powder, and fry/roast. (Fry the spices on a low flame, so that the spices do not burn).
Put roasted lentils, salt, red chilly powder, ginger powder, amchoor powder, garam masala and a little baking soda in the frying spices. Roast the lentils, stir well until the good essence and dry completely. Fry the pinch while running on the bottom of the pan so that the pulse does not fall on the bottom of the pan. Roofing stuffed and golden brown. Put it in the cup and keep it cool.
After 20 minutes the dough is set and ready. Fix the dough a bit more Break the small dough from the dough and prepare it. You can make the size of the Kachori a little larger, smaller or according to your choice (make size as you want or like). Put one dough on the arm and cover the rest of the cover. Give the lotion the size of the cup with the fingers of both hands.
Put 1 teaspoon stuffing on top of the flour. After that lay the dough around and stuff off the stuffing. Grind lotion with the other hand and dilute it Put the Kachori in the plate. Likewise, make all the tricks and keep them on the plate.
Pour oil into the frying pan – heat the medium. Put garbage in hot oil for frying. Put as many trophies as you can at one time, put in the trash. Give the change to the direction on the one side of the trash. Prepare the furnishings till they are golden brown.
Hold the fried kachori with the help of the stork and keep it on the stove so that the extra oil comes out from the kachori and go back to the embroidery. Take out the Kachori and put it on the plate. Prepare the remaining kachoris in such a way. (12 to 14 minutes of frying a bar of cocoon). Urad is ready to be made of crispy dal.
Serve warmly hot chilli kachori with green coriander sauce, tomato chatni or your favourite chutney and enjoy the taste. You can use the cashiers to eat for 1 week.
When kneading the dough, you can knead the dough by adding domestic ghee or dalda ghee.
Do not tarnish the dough with a lot of muscle, bind it and knead it.