Lifestyle Desk – If the urad dal prepared for dinner is left till morning, then people often avoid reheating it and eating it. Many times this pulse is also thrown away. But with a little creativity, these leftover dal can be transformed into delicious and crispy kachoris. The special thing is that there is no need to prepare stuffing separately. The pulses are mixed directly with the flour and kneaded, making the kachoris crispy from outside and soft from inside. Let us know its easy recipe.
Material
Urad dal – 1 cup left
Wheat flour-2 cups
Semolina-2-3 tbsp
Celery-1 tsp
Cumin-1/2 tsp
Red chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric-1/4 tsp
Garam masala-1/2 tsp
Green chilli and coriander – finely chopped
Salt – as per taste
Oil or Ghee-1 tbsp (for moyan)
oil for frying
Method
- First of all, stir the remaining urad dal well. If the dal is very thin, cook it on low flame for a few minutes to thicken it.
- Now add wheat flour, semolina, celery, cumin, red chilli, turmeric, coriander powder, garam masala, green chilli, green coriander and moyan in a big vessel and mix well.
- Now add urad dal to it and knead the dough. Add a little water only when needed, because the dal already has moisture in it. The dough should neither be too hard nor too soft. Keep it covered for 15-20 minutes.
- After this, make small balls of the dough and roll them gently. If you wish, you can enhance the taste by sprinkling a little chaat masala or roasted cumin powder in between. Heat oil in a pan on medium flame.
- When the oil is well heated, reduce the flame to medium-low and fry the kachoris until they become golden and crisp on both sides. By frying on high flame, the kachoris may brown quickly from outside, but will not cook properly from inside.
- Serve hot kachoris with potato curry, green chutney, sweet tamarind chutney, curd or pickle. Apart from morning breakfast, they can also be served with evening tea.
take care
- If the dal is already very spicy, then add less spices to the flour.
- Be careful while adding extra salt due to the presence of salt in the pulses.
- Always fry the kachoris on medium-low flame, only then they will become crispy like halwai.
