KACHRI (Chana Dal Mini Fritters)

Name: KACHRI (Chana Dal Mini Fritters)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 C Chana Dal; 1 tsp finely chopped, Ginger; 2 Green Chilies, finely chopped; 2 Dry Red Chilies, de-seeded and finely chopped; 1/2 – ¾ C sliced, Onion (optional but recommended); 1/2 C finely chopped, fresh Coriander (cilantro); 1/4 tsp Ajwain (Carom Seeds); 3/4 tsp Jeera (Cumin Seeds); 1/2 – ¾ tsp Red Chili Powder, adjust amount to taste; 1/2 tsp Turmeric Powder; 1 1/2 tsp crushed, Coriander Seeds; Salt to taste (I used half a teaspoon); Oil for deep frying

easyfoodsmith @easyfoodsmith

Mumbai

Vegan, gluten free and protein rich, super crunchy and spicy chana dal mini fritters that are great as an appetiser, for snacking or entertaining. These fritters are called kachri because of the sound of kachar kachar (कचर कचर) I.e. the crunchy noise that they make when you eat them...that crunchy!

easyfoodsmith @easyfoodsmith

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Ingredients

20 minutes plus soaking time

4 servings

1 CChana Dal
1 tspfinely chopped, Ginger
2Green Chilies, finely chopped
2Dry Red Chilies, de-seeded and finely chopped
1/2– ¾ C sliced, Onion (optional but recommended)
1/2 Cfinely chopped, fresh Coriander (cilantro)
1/4 tspAjwain (Carom Seeds)
3/4 tspJeera (Cumin Seeds)
1/2– ¾ tsp Red Chili Powder, adjust amount to taste
1/2 tspTurmeric Powder
1 1/2 tspcrushed, Coriander Seeds
Salt to taste (I used half a teaspoon)
Oil for deep frying

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Steps

20 minutes plus soaking time

1

Wash the chana dal, two to three times, and soak in sufficient water for five hours. Drain the water and coarsely grind (or even better, pulse it) the dal using approximately four to five tablespoon of water. It is pertinent that the dal is ground coarsely because it is this texture which will lead to it becoming super crunchy, when fried.
2

Decant the batter in a mixing bowl and using your hands, whisk the dal for approximately a minute. Now add the rest of the ingredients (except the oil) to the ground dal and mix them into the batter.
Set the batter aside for ten minutes. Meanwhile, pour sufficient oil in a wok or a frying pot. Bring the oil to medium high heat.
3

Take small amounts of batter and drop them gently into the oil, ensuring not to over crowd. (I prefer using my hands to drop the batter into oil instead of using a spoon because I find it easier to handle the batter this way)
Fry the fritters till they become reddish brown in colour. Remove them over an absorbent sheet or tissue and serve them hot with chutney of your choice. Enjoy!
4

Note – The trick to making a, light on the inside and crunchy on the outside, kachri is the soaking time of the dal. Ample soaking time also ensures that the dal doesn’t absorb oil or become soggy when deep fried.
Note – The amount of water, used for grinding, will depend on the soaking time of the dal.
Note – It is best to serve them hot with your favourite cuppa along with chutney of your choice.
Note – Do not be tempted to add baking soda or any other raising agent to these fritters.