Chana daal kachori

CHANA DAAL KACHORI is unique to Dar-es-Salaam. This kachori is available in the snack stores mainly on Sunday morning when people queue up to buy their breakfast of jalebi gathia sambharo and chana dal kachori.  Its a kachori that is crispy on the outside and full of chana dal spiced with aromatics lemon and sugar.  The texture unlike the moong dal kachori or toovar kachori is much smoother and the taste slightly sweeter and hence it is recommended that you serve it with a slightly tart chutney as well as the green chutney.   I have shared the recipe here and want to mention that you fry it in in hot oil but on low heat so that the kachori browns slowly and gently rendering the pastry crisp but still soft and flaky.

      2 cups chana daal 1 cup water.   TEMPERING. 2 table spoons oil 4 clove 2 sticks cinnamon 1 tea spoon mustard seeds .    1tea spoon garlic paste 4 tea spoons chili paste 3 tea spoons salt 1 medium onion ( chopped) 1 tea spoon turmeric powder 1/4 tea spoon citric acid 5 tea spoons sugar 1/2 tea spoon garam masalo cilantro ( chopped)       Puri 3 1/2 cups white flour 2 tea spoons salt 1/3 cup oil 3/4 cup water Makes 55 kachori Combine white flour and oil together add little water at a time and knead into dough . Cover and keep on the sid         STUFFING Soak the daal for 4 to 5 hrs. Wash and drain all the water. keep on the side Heat the  oil  in the pressure cooker add cloves, cinnamon and mustard seeds.When it starts to crackle add daal   mix well, add salt, turmeric powder, chili powder, chili paste and garlic paste add water mix all together .Close the lid of the pressure cooker and cook on medium heat to one whistle.  Remove from the cooker and let it cool in a large bawl. Add sugar, citric acid , garam masala, finely chopped onion and chopped cilantro . Make round ball and keep on the side.   Divide dough in to 50 to 55 equal portions. Roll out dough in  to small disc , place the filling in the center .Put together the puri and make small ball. Remove excess dough from the top. Deep fry over a medium heat until golden brown. Enjoy with chatni.