Homemade Frozen Daal Kachori – Make and Freeze

You and make and freeze Daal Kachori for a quick fry and get just like freshly made daal Kachoris within 5 min. Best for pre ramadan preparation . #happycookingtoyou #foodfusion #quickfoodrecipe #digitalammi #pakistanicooking

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Prepare Lentil (Daal) Filling:

-Chana daal (Split bengal gram) boiled 1 Cup

-Lal mirch (Red chilli) crushed ½ tbs

-Sabut dhania (Coriander seeds) crushed 1 tbs

-Zeera (Cumin seeds) roasted & crushed 1 & ½ tsp

-Himalayan pink salt ½ tsp or to taste

-Adrak lehsan paste (Ginger garlic paste) 1 tsp

-Hara dhania (Fresh coriander) ½ Cup

Prepare Dough:

-Maida (All-purpose flour) sifted 3 Cups

-Himalayan pink salt 1 tsp

-Sooji (Semolina) 2 tbs

-Cooking oil 1 tbs

-Water 1 Cup or as required

-Cooking oil 1 tsp

-Cooking oil for frying



Prepare Lentil (Daal) Filling:

-In a chopper,add split bengal gram & chop well.

-Add red chilli crushed,coriander seeds,cumin seeds,pink salt,ginger garlic paste,fresh coriander,chop well & set aside.

Prepare Dough:

-In a bowl,add all-purpose flour,pink salt,semolina,cooking oil & mix well.

-Gradually add water,mix well & knead until soft dough is formed.

-Grease dough with cooking oil,cover & let it rest for 15 minutes.

-Knead dough until smooth,take a small dough (50g),make a ball & roll out (3-inches) with the help of rolling pin.

-Add prepared filling (1 tsp) in the center then fold & seal all edges to make a ball & roll very lightly a small & thick kachori (makes 12-14).

How to Store Kachori:

-In a wok,heat cooking oil (180°C - 190°C) & fry kachori on high flame for 3-4 seconds only & take out,put them on grill rack & let it cool.

-Wrap half fried kachoris in plastic sheets & can be stored in a zip lock bag for up to 3 months in freezer.

How to Use Frozen Kachori:

-In a wok,heat cooking oil (150°C) & fry half fried frozen kachori on medium low flame from both sides until golden & crispy.

-Serve kachori with aloo ki tarkari.

-Don’t thaw kachori.

-Take it out from freezer & fry directly on medium low flame until golden & crispy.

Recipe By: Kanwal Mohsin

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