Urad dal Kachori

Hot, crispy and spicy! Team them up with a cup of steaming masala chai and an even spicier chutney you have the perfect companions for a rainy day tea-time party. Urad dal khasta kachoris go down well with at all occasions. Make them for a lazy afternoon snack, for festivals or for entertaining guests.
In the recipe here I have mentioned maida (all purpose flour) for the covering but I have also been preparing these with aata (wholewheat flour). It is a matter of personal choice. No doubt there is a difference in taste and texture but each one has its one pluses and minuses. Feel free to switch between all purpose and wholewheat.
Urad dal Kachori

Prep Time: 2 hours

Cook Time: 1 hour

3 hours

Approx 20 kachoris

Urad dal Kachori

Stuffed and deep fried indulgences!

Ingredients

    For the stuffing
  • Urad dal - 1 cup
  • Cumin seeds - 1 tsp
  • Hing - a pinch
  • Turmeric - 1/4 tsp
  • Chilli powder - 1 tsp (can add more if preferred)
  • Coriander powder - 1 tsp
  • Fennel seed powder - 1/2 tsp
  • Oil - 4 tbsp
  • Salt as per taste
  • For the covering
  • All purpose flour - 1 1/2 cup
  • Ghee - 4 heaped tbsp
  • Salt as per taste
  • Oil for deep frying

Instructions

  1. Wash and soak the urad dal in water for 2 hours.
  2. Drain the dal and coarsely grind in batches.
  3. Heat 6tbsp of oil in a wok or kadai.
  4. Add the jeera, hing and haldi to the hot oil.
  5. 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.
  6. Add the salt.
  7. 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.
  8. Keep stirring and cooking for about 15 minutes. The dal should be fairly dry by now.
  9. Allow to cool.
  10. While the filling cools prepare the covering.
  11. 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.
  12. Add enough water and kneed into a soft dough (not too soft). Cover and set aside.
  13. Heat enough oil in a wok or kadai to deep fry the kachoris.
  14. 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. Flatten the stuffed balls between your palms.
  15. Deep fry all kachoris on medium heat till golden brown on both sides.
  16. Drain on absorbent paper.
  17.  Relish the fresh fried kachoris with a cup of hot tea and spicy chutney.
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