The monsoon season is all about relishing warm snacks. Be it pakoras, samosas or bread pakoras, there is nothing better than having them with a cup of hot tea. But if you are a kachori lover, you must try this twist: leftover dal kachori! It is a great spin on the classic, and tastes as delicious as it sounds. With many varieties like aloo, matar, masala and pyaaz kachori, this unique version made with leftover dal is worth trying.
Read this also: How to make kachori at home: 4 delicious techniques you must try
While using leftover dal is a common way of making parathas or puris, kachori is a game changer. This recipe packs a flavourful punch with its blend of spices and goes great with tea or aloo ki sabzi. Plus, it is super easy to make – just follow a few simple steps and you are good to go. No fuss, just yummy! But before we get into the recipe, here are some easy tips to make kachori at home.
Here Are 5 Easy Tips To Make The Perfect Kachori At Home:
1. Choose a large pan or kadhai
Use a large pan or kadhai when frying kachoris. This will make your work much easier when you are cooking many kachoris at once and you will not have to worry about having too many kachoris.
2. Keep the oil at the right temperature
Keep the oil on low-medium flame. This way, you will prevent the kachoris from burning and they will cook evenly.
3. Avoid excessive shaking
Do not stir the kachoris too much while frying. Let them do their thing without constant interference for best results.
4. Let the dough rest
After kneading, let the dough cool down a little. This will make it more flexible and it will be easier to roll it without tearing.
5. Drain off excess oil
As soon as your kachoris are golden and crispy, place them on a sieve or paper towel. This will drain out the excess oil and they will not get soggy.
How to make Leftover Dal Kachori:
For the stuffing:
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Heat oil in a pan, add chopped onion, green chillies, asafoetida, fennel seeds and cumin seeds and fry them. Add red chilli powder, dry mango powder and coriander powder.
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Cook the mixture for 2 minutes, then add the lentils and cook until thickened.
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If the dal is too thin then add some roasted gram flour to it, which will absorb the extra moisture and the mixture will become dry.
Read this also, 5 Tips to Make Perfect Pyaaz Kachori Every Time
Prepare the dough:
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Mix flour and semolina in a vessel, add carom seeds, salt and oil and knead the dough. Keep it covered with a wet cloth.
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Divide the dough into circles, fill each with the dal mixture, seal and roll out gently.
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Heat the oil and fry the kachoris on medium-low flame till they turn golden and crispy.
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Serve hot Kachori with chutney, potato curry or tea.
Click here for more Kachori recipes.
Very interesting, isn’t it? The next time you have leftover dal, do try this kachori recipe. Believe me, you will love it!
