Masala Kachori Recipe: 59 Photos
KHASTA MOONG DAL KACHORI illustrations
FAQ
The filling of a Kota Kachori consists of yellow mung dal (split yellow lentils) cooked with a blend of spices and herbs, including cumin, ginger, green chili, turmeric, and coriander.
“If you add too little ghee, the dough won't come together. And if you add too much ghee, the kachoris would not be fluffy,” shared Bhadouria. *Make the dough with lukewarm water and not room temperature water. Otherwise, the ghee would harden, leading to small blobs of ghee all over the dough.
Which type of Kachori is best? Dal Kachori, Pyaz Kachori and Matar Kachori are the most preferred ones.
Prepare Dough
- Add ¼ cup ghee. ...
- With your fingertips mix the ghee evenly with the flour for a few minutes.
- You have to mix well, till you get a breadcrumb like texture in the flour. ...
- Next add ½ cup water in portions.
- Mix first and then begin to knead.
- Knead to a smooth dough adding water bit by bit as needed.
Like deep-fried foods, Samosas and kachoris are usually deep-fried, which means they have high levels of unhealthy fats that can contribute to increased bad cholesterol (LDL) levels and raise your risk of heart disease.