How to make Chana Dal Kachori - Sk Khazana -
Kachori is a deep-fried dumpling which is a very popular street food. Kachori can be filled with a variety of stuffing. Here we have used chana dal, flavoured with some simple masalas
This recipe has featured on the show Khanakhazana.
Main Ingredients : Split Bengal gram, Refined flour
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Chana Dal Kachori - Sk Khazana checkout Dal Kabab, Chana Puri, Ambe Dal, Masala Vadai . You can also find more Snacks and Starters recipes like Kanji Bada Chicken Vol-au-vent Salami Cheese Sandwich-SK Khazana Dhaniya Paneer Kabab
Chana Dal Kachori - Sk Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chana Dal Kachori - Sk Khazana Recipe
Split Bengal gram (chana dal), soaked for 30 minutes and drained 1/2 cup
Refined flour (maida) 1 cup
Baking soda 1/4 teaspoon
Salt to taste
Hot oil 2 1/2 tablespoons + for drizzling + to deep fry
Ghee 1 tablespoon
Ginger finely chopped 1 inch
Green chilli chopped 1
Cashew nuts roughly chopped 6-8
Red chilli powder 1 teaspoon
Fennel powder 1/4 teaspoon
Coriander powder 1 teaspoon
Asafoetida a pinch
Salt to taste
Garam masala powder 1 teaspoon
Lemon juice 1 tablespoon
Method
Step 1
Take refined flour in a bowl, add baking soda, salt, 2½ tbsps hot oil and sufficient water and knead into soft dough. Drizzle some oil over the dough, cover and set aside.
Step 2
Put the drained split Bengal gram in a mixer jar and grind coarsely with very little water.
Step 3
To make the stuffing, heat ghee in a non-stick kadai, add ginger, green chilli, cashew nuts and ground gram, mix well and sauté for 2-3 minutes.
Step 4
Add chilli powder, fennel powder, coriander powder, asafoetida, salt, garam masala powder and a little water, mix well and cook for 4-5 minutes. Remove from heat, add lemon juice, mix well and set aside to cool down to room temperature.
Step 5
Heat sufficient oil in another kadai.
Step 6
Divide both dough and stuffing mixture into equal portions. Stuff each dough portion with a portion of the stuffing, shape into balls ensuring that the stuffing is completely covered with the dough.
Step 7
Slide in the kachoris into hot oil and deep-fry, on low heat, till golden brown. Drain on absorbent paper.
Step 8
Arrange on a serving platter and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
