Leftover Chana Dal Kachori with Chutney – Indian Snack

Step 1: Prepare the Chana Dal Filling

Take the leftover prepared chana dal and transfer it to a pan. Cook it on medium heat, stirring continuously, until all the moisture evaporates and the dal becomes dry and crumbly. This process takes about 5-7 minutes. Transfer the dried dal to a bowl.

Step 2: Prepare the Dough

In a large mixing bowl, add wheat flour. Add salt to the flour. Gradually add water and knead the flour to form a soft, pliable dough. Add a tablespoon of oil and knead again until the dough is smooth. Cover and let it rest for 10 minutes.

Step 3: Mix the Filling Ingredients

To the dried chana dal in the bowl, add finely chopped onion, chopped coriander leaves, and chopped green chilies. Mix all the ingredients thoroughly until well combined.

Step 4: Portion the Dough

Divide the dough into small, equal-sized portions. Roll each portion into a smooth ball.

Step 5: Stuff and Shape the Kachoris

Take one dough ball and flatten it slightly with your fingers. Using a rolling pin, gently roll it into a small disc, about 3-4 inches in diameter. Place a spoonful of the chana dal filling in the center of the disc. Bring the edges of the dough together to seal the filling inside, forming a ball. Gently flatten the stuffed ball with your hands to create a thick, round kachori shape. Repeat this process for all the dough portions and filling.

Step 6: Fry the Kachoris

Heat cooking oil in a deep pan or kadhai over medium heat. Once the oil is hot, carefully place the prepared kachoris into the oil, one or two at a time, ensuring not to overcrowd the pan. Fry them, gently pressing with a slotted spoon to help them puff up, until they turn golden brown and crispy on both sides. This usually takes about 3-5 minutes per kachori. Remove the fried kachoris and place them on a plate lined with paper towels to drain excess oil.

Step 7: Prepare the Chutney

In a blender, add chopped tomatoes, dry red chilies, salt, and Kashmiri red chili powder. Blend until a smooth paste is formed. Transfer the chutney to a serving bowl.

Step 8: Serve

Arrange the hot, crispy chana dal kachoris on a serving plate with the freshly prepared tomato chutney. Serve immediately.

• Ensure the chana dal filling is dry to prevent the kachoris from becoming soggy.

• Roll the kachoris gently to avoid tearing the dough and spilling the filling.

• Fry on medium heat for even cooking and a crispy texture.

• Add grated paneer or mashed potatoes to the chana dal filling for extra richness.

• Experiment with different spices in the filling like garam masala or amchur powder.

• Serve with mint chutney or tamarind chutney instead of tomato chutney.