kachori is a delicious spicy deep fried snack originated from subcontinent of India with so many different pronunciations like kachauri, kachodi and katchuri. It is a lip smacking side dish werved with any meal or for evening tea. A perfect kachauri is one that is puffed up, flaky ouside but hallow inside and the filling stick to the crust. Try to cook kachuri on low flame so it could puff up and cooked well from inside and outside to have a nice crunch. Khasta daal kachori is a recipe that you make when you want to impress some one. The recipe that I am sharing is a make and freeze recipe of dal kachori so details for freezing it are mentioned in detailed recipe below. This is also iftar special daal kachori recipe in ramadan. So give it a try and impress your loved ones.
Boil dal chana (split chickpea lentils) till it gets completely tender. Let it come to the room temperature.
Add boil dal in the chopper along with salt, red chili powder, cumin seeds and chop dal coarsely with all these spices. Do not make a fine paste of it.
Take it out and keep aside.
For preparing dough for khasta kachori take salt, cooking oil and water in a mixing bowl. Combine these well.
Then add all purpose flour in this wet mixture and knead it. If required add some more water but keep in mind we do not need soft dough for kachori so be careful while adding more water.
Cover the bowl and let the dough rest for 10 minutes.
After the time take small portions from the dough for making dough balls before shaping them into kachori. Each peda (dough ball) should be between 25-30 grams in weight.
Give rest of 15 minutes to these dough balls (pera) again.
Now flat the dough ball a bit on your palm and add prepared dal filling in it. We do not need rolling pin for this purpose.
Seal the peda from all sides completely.
Grease your hands with oil and flatten the filled dough ball with the help of your hands. Again rolling pin is not required here but if you want to use it;s up to you.
Repeat the same process with all kachoris and keep aside.
Now if you want to freeze the kachori at this stage line these on a tray with a parchment paper in the base. Kachori should be in single layer and then freeze these for 1-2 hours. Once frozen transfer these into a zip lock bag or any air tight container. These will stay fresh in the freezer for up to 2 months. When you want to eat defrost them at room temperature before frying and then deep fry with the method mentioned below.
The other method for freezing khasta dal kachori is to half fry these.
Heat oil in a pan, it should not bee too hot 100 degree of temperature is good,
Add daal kachori in the oil and as soon as it came up on the surface take out and let it come to the room temperature. Then store in any zip lock bag or air tight container for up to 2 months.
Defrost these as well before frying and fry over medium low heat. As soon as the kachori rise to the surface turn the flame to medium high so they may fluff up completely. (check the detailed video for complete guidance).
________ Note: Kachori is made with so many different type of stuffings like with moong dal, urad dal, chicken and many other. It is often served with aloo ki tarkari but some people like me prefer it with ketchup or chatni as well.
