A Kachori is a stuffed deep fried Indian bread. The stuffing varies from region to region. The most favorites of all are the aloo kachori, daal kachori and pyaz (onion) kachori. There are two types of Kachoris, one is the khasta kachori which can be kept for days and is eaten as snacks and the other ones are eaten the same time. The stuffing can vary from person to person depending on their individual choices.The Holi menu is incomplete without flavorful Moong dal kachoris or Khasta Kachoris. Spicy and crunchy, dal kachori is made with flour, soaked moong dal, tasty Indian spices and ghee. Kachori is usually served along with some tangy aloo curry and tamarind & mint chutney. Kachori is one tempting, deep-fried treat no one can say no to. Dhal katchori is one of those classic Indian snacks that brings life to afternoon tea. Everyone loves to have sizzling hot kachoris especially during monsoon time.

To savour your taste buds , here is a delicious recipe that can be enjoyed with hot beverages. A plate of steaming spicy kachori with ‘adrak wali chai’ seems to be a sheer delight to have in any season. Here is a quick and simple recipe: Here we bring you an authentic Dal Kachori Recipe that’s not only quick but, can be easily made at home. The moong dal kachori recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this moong dal kachori recipe at home is an easy way to get a delicious meal. Here’s how to make crispy, flaky kachori at home :

For the stuffing of kachori :

moong dal – 3/4 cup

hing – 1/2 tsp

coriander seeds – 1 tsp,

crushed

cumin seeds – 1 tsp

red chilli flakes – 1/2 tsp

besan (gram flour ) – 2 tbsp red

chilli powder – 1 tsp

coriander powder -1

amchur powder – 1/4

kasuri methi – 1 tbsp

fennel seeds powder 1/2 tsp

Soak dal for atleast 3 to 4 hrs. Wash, drain and grind the dal coarsely Heat about 1 to 2 tbsp of oil or ghee.Add hing, coriander seeds, cumin seeds, red chilli flakes & kasuri methi. Saute for e few seconds. Add besan and saute for 4 to 5 minutes. Add dal and saute for 8 to 10 minutes add fennel seeds powder red chilli powder coriander powder amchur powder kasuri methi and salt. Saute for 4 to 5 minutes and set it aside to cool.Make walnut sized balls of the dal mixture.

For the pastry of kachori :-

maida – 2 cups

ajwain – 1 tsp

oil – 3 to 4 tbsp

salt – 1 tsp ( adjust as per taste )

Rub the oil/ghee into the flour/maida until crumbly and holds shape. Add salt and ajwain and knead int a stiff tight dough adding little water at a time. cover and leasve it to rest for 20 min After 20 min knead again and make it smooth. Divide it into 10 – 12 equal shaped balls.

Assembling the kachori : Take the dough balls and spread it a little bit with your hand or rolling pin Place a dal ball into the flattened dough ball. Gather the edges of the daugh and press properly so that its nicely sealed and dal mixture wont come out. Now with rolling pin or your palms roll it out very gently into 2 -3 inch diameter round discs. Similarly prepare all the kachoris. Deep fry in medium to low heat until golden brown on both sides.

Kachoris are ready.