Name: Dahi Kachori recipe by Shikha Gupta at BetterButter
Prep time: 300 min
Cook time: 30 min
Total time: 330 min
Yield: 4
Ingredients: 1 cup yellow moong dal soaked it for 4-5 hours and grind it.; Red chilli powder 1/2 tsp; Cumin powder 1 tsp; Amchur powder 1 tsp; Garam masala 1 tsp; Chaat masala 1 tsp; Salt as per taste; Hing a pinch; Mint leaves chopped or dry mint leaves crushed 1/2 a bunch; Green chilli as per choice; Ginger 1 inch; Coriander chopped; Lemon juice 1; Ghee 2 tbsp; For kachori dough:; 1 cup All Pourpose Flour; 2 tbsp Ghee or Oil; Salt as per taste; Baking soda 1/8 tsp; Oil for frying; Luke warm water to knead the dough; For Garnish:; Whipped curd 1 - 1/2 cup; Tamarind chutney as per taste; Mint coriander chutney as per taste; Cumin powder as required; Chilli Powder as per taste; Coriander powder 1/2 - 1 tsp; Salt to taste

ABOUT Dahi Kachori RECIPE

Rajasthani delicacy. Raj kachori, little version of Raj kachori heavily dipped in curd with coriander mint and tangy tamarind chutney.

Ingredients Serving: 4

1 cup yellow moong dal soaked it for 4-5 hours and grind it.
Red chilli powder 1/2 tsp
Cumin powder 1 tsp
Amchur powder 1 tsp
Garam masala 1 tsp
Chaat masala 1 tsp
Salt as per taste
Hing a pinch
Mint leaves chopped or dry mint leaves crushed 1/2 a bunch
Green chilli as per choice
Ginger 1 inch
Coriander chopped
Lemon juice 1
Ghee 2 tbsp
For kachori dough:
1 cup All Pourpose Flour
2 tbsp Ghee or Oil
Salt as per taste
Baking soda 1/8 tsp
Oil for frying
Luke warm water to knead the dough
For Garnish:
Whipped curd 1 - 1/2 cup
Tamarind chutney as per taste
Mint coriander chutney as per taste
Cumin powder as required
Chilli Powder as per taste
Coriander powder 1/2 - 1 tsp
Salt to taste

Instructions

For the dough:
Add ghee, baking soda and salt in all purpose flour.
Add lukewarm water and knead the dough, (little stiff) let it rest it for 10 minutes, cover it with muslin cloth.
For stuffing:
First soak moong dal for 4-5 hours, strain it and grind it.
Heat ghee in a pan add hing, cumin seeds and ginger chilli and the ground dal and all the spices. Mix all well, make sure the mixture does not stick to the pan. It takes 15-20 minutes.
When it looks dry, add chopped coriander and lemon juice. Mix well, keep aside and let it cool.
Divide the dough in to 10-12 equal balls.
Make equal size pooris out of it and fill 2-3 tbsp stuffing in it and seal it well. Make sure the mixture does not come out. Give potli shape or kachori shape and fry it on low medium flame till golden brown in colour.
Keep them out on a kitchen towel.
To assemble:
Pour beaten curd over kachori and garnish it with both chutney. Add chaat masala, cumin powder, chilli powder, salt and chopped coriander.

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