Hot, crispy and mouth-watering! The spicy flavour of these fresh homemade kachoris is unbeatable. Make it as an afternoon snack, for festivals or for treating guests – they are always received with delight.
For the filling-
- Urad dal (white) – 150gm
- Cumin seeds (jeera) – 2tsp
- Turmeric (haldi) powder – 1 tsp
- Asafoetida (hing) powder – ½ tsp
- Coriander (dhania) powder – 2tsp
- Red chilli (mirch) powder – 1 ½ tsp (this could be more or less depending upon your taste buds)
- Garam masala powder – ½ tsp
- Salt as per taste
- Chopped coriander – ½ cup
- Oil – 6tbsp (for cooking the dal)
For the covering-
- Refined flour (maida) – 500gm
- Ghee – 6tbsp
- Salt as per taste
- Oil for frying the kachoris
- Wash and soak the urad dal in water for 2 hours.
- Drain the dal and coarsely grind in batches.
- Heat 6tbsp of oil in a wok or kadai.
- Add the jeera, hing and haldi to the hot oil.
- As soon as the jeera splutters add all the masala powders immediately followed by the ground dal. Take care to see that the powders do not burn in the oil.
- Add the salt.
- Stir at regular intervals because now the dal tends to stick to the vessel. It is a little tough over here but the taste pays off.
- Keep stirring for about 15 mins till you feel that the dal is well cooked.
- Add the chopped coriander and stir for another 5mins.
- Allow to cool.
While the filling cools prepare the covering.
- Mix salt and ghee to the maida and mix well. It should give a crumbled texture and when held in a hand the maida should form a loose ball.
- Add enough warm water and kneed into a soft dough (not too soft). Cover and set aside.
- Heat enough oil in a wok or kadai to deep fry kachoris.
- Make small lemon sized balls of the dough. Give each ball a cup shape and fill it with the prepared filling. Seal the open side and form a ball. Here you can leave it as a ball or flatten it a bit.
- Check to see if the oil is hot enough for deep frying. To do so you can drop a small piece of dough in to the oil.
- Deep fry all kachoris on medium heat till golden brown on both sides.
Drain on absorbent paper and take in the freshly fried smell of homemade kachoris.
Finally dig your teeth into it and relish the taste. Have it with a cup of hot tea and spicy chutney.