Make yourself Bihari cuisine Part 11: Chana Dal Kachri

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By Nandini Bhushan*

From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.

Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.

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Also try: Make yourself Bihari cuisine Part 10: Chura-Ghugni

Chana Dal Kachri

The warm, spicy, crunchy and oily Chana Dal Kachri has been an integral part of my childhood memories. Each time the train stopped at the Jamalpur station, we as kids would eagerly wait for Kachri along with Sarson ki Chutney. This regional speciality along with piping hot tea is all one needs to rejuvenate oneself as the weather gets nippy. The indigenous Rajasthani Mirchi Pakora to Baiguni in Bengal and Bhajjia in Maharashtra, the names may differ but these simple snack bites are enough to soothe your soul. Made from soaked chana dal and a handful of regular spices, the vegetarian Bihari speciality is a must try dish.

Ingredients

Chana dal : 250 grams (wash and soaked for three to four hours)

Ginger : 1 inch

Garlic : 4 to 5 pod

Green chilli : 2 to 4

Ajwain : a pinch

Turmeric powder : 1\4 tsp

Cumin : 1\4 tsp salt : as required

Oil : for frying

Step 1

Coarsely grind the dal along with the masala. If needed just sprinkle a spoon of water as the batter should not be of runny consistency.

Step 2

Heat oil in a thick bottom pan. In the meantime make small balls from the batter and fry them until 3\4 done.

Step 3

Once done drain them out. Let it cool and with the help of your palm press it giving it a disc shape.

Step 4

In the same oil, fry the kachris again until they are crispy and golden brown.

*Nandini Bhushan is a well-known food blogger

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