Chana Dal Kachori banane ke liye, yahan ek simple form di gayi hai. Yeh aapko khoobsoorat aur swaadist kachori pradan karegi.
Chana Dal Kachori form
Samagri( constituents)
Kachori Ke Liye
1 mug maida( each- purpose flour)
2 tbsp ghee( clarified adulation)
tsp namak( swab)
Thoda sa pani
Filling Ke Liye
1 mug chana dal( soaked for a many hours)
2 hari mirch( green chillies), diced
tsp saunf( fennel seeds)
tsp jeera( cumin seeds)
tsp haldi( turmeric greasepaint)
tsp garam masala
tsp amchur( dry mango greasepaint)
tsp red chili greasepaint
tsp hing( asafoetida)
Namak swaad anusar
Frying Ke Liye
Tel( oil painting)
Instructions
Kachori Ki Taiyaari
Maida, ghee, aur namak ko ek mixing coliseum mein milayein.
Thoda thoda pani daal kar aata gundein, ek smooth dough banayein.
Ab ise 15- 20 twinkles ke liye dhak kar rakh dein.
Filling Banayein
Chana dal ko bhigo kar chhodein.
Ab ek visage mein tel garam karein, jeera aur saunf daal kar bhunein.
Hari mirch, hing, haldi, garam masala, amchur, red chili greasepaint, aur namak daal kar blend karein.
Ab soaked chana dal ko bhi daal dein aur acche se blend karein.
Chana dal ko madhyam aanch par pakayein, occasional shifting ke saath, poke tak wo pak jaye.
Kachori Banaayein
Aata ko dubara gundein aur chhota chhota gol balls bana lein.
Har ball ko thoda sa ghee lagakar, belan ki madad se baelongi banayein.
Ab ek belan ka tukda lekar usme filling daal kar sides ko upar ki taraf uthakar seal karein.
Ab tayyar kachori ko dheere dheere press karein aur belan ki madad se flat round shape mein belen.
oil painting ko garam karein aur medium honey par kachori ko deep shindig karein, poke tak golden brown ho jaaye.
Yeh Chana Dal Kachori tayaar hai. Aap ise hari chutney, imli ki chutney ya dahi ke saath serve kar sakte hain.
Chana Dal Kachori banane se pehle kuch common miscalculations hote hain, jo aapko avoid karni chahiye
Dal Ko Bhigoana Bhoolna
Chana dal ko acche se bhigona bahut important hai. Agar dal sahi se bhigoya nahi gaya, toh filling mein thickness nahi ayegi.
Aate Ka Sahi thickness Na Hona
Aate ka thickness sahi nahi hai toh kachori crisp nahi banege. Aapko dhyan rakhna hoga ki aata na bahut sakht ho na bahut soft.
Filling Ka Overstuff Karna
Filling ko overstuff karna ek common mistake hai. Agar aap zyada filling daalte hain, toh kachori duly seal nahi hogi aur shindig karte waqt bhi fat sakti hai.
Filling Mein Namak, Masale Ka Balance Na Hona
Filling mein namak aur masalon ka sahi balance rakhna important hai. Overpowering masale kachori ke swad ko kharab kar sakte hain.
Kachori Ko Over Fry Karna
Kachori ko zyada time tak oil painting mein shindig karne se wo crisp nahi, balki hard ho sakti hai. Optimal frying time ka dhyan rakhein.
Oil Ka Temperature Control Na Karna
oil painting ka temperature control karna bhi important hai. Agar oil painting jyada garam hai toh kachori jaldi brown ho jayegi bahut andar se, agar thanda hai toh unctuous ho sakti hai.
Sealing Sahi Nahi Karna
Kachori ko achhe se seal nahi karna ek aur common mistake hai. Agar kachori sahi se seal nahi hoti, toh filling bahar nikal sakti hai.
Achhe Quality Ke Tel Ka Na Hona
Tel ka quality bhi important hai. Agar aap acche quality ke tel ka istemal nahi karte, toh kachori mein unwanted flavors a sakte hain.
In miscalculations ko avoid karke, aap ek succulent Chana Dal Kachori tayar kar sakte hain.
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