Urad Dal Kachori
Updated: Apr 7
Crisp, flaky kachoris filled with a spiced, tangy, mildly sweet urad dal mix - Northern India’s second favourite snack / street food, after samosas of course!
A quick potato curry recipe to go with, turns these urad dal kachoris in to a complete breakfast, within minutes.
Prep: 25 – 30 minutes
Cooking: 35 – 40 minutes
Ingredients to make Urad Dal Kachori
For the dough
1 ½ cups whole wheat flour (atta)
½ cup all-purpose flour (maida)
½ tsp salt
½ cup ghee
Water – enough to knead a hard dough
For the dal filling
1 cup urad dal, soaked for 2 - 3 hours
2 tbsp cooking oil
A pinch of hing (asafoetida)
½ tsp haldi (turmeric powder)
½ tsp coriander seeds
1 tsp red chilli powder
½ tsp jeera powder (cumin seeds powder)
½ tsp garam masala
1 tsp amchur (dry mango powder)
1 tsp saunth (dry ginger powder)
2 tsp saunf (fennel seeds), crushed
½ tsp sugar
Salt to taste
Cooking oil for frying
Method of making Urad Dal Kachori
Mix salt and flour. Add ghee to the flour mix and combine well, the flour mix should be of bread crumbs consistency – add more ghee in case required. Add enough water to form a hard dough.
Cover with a wet muslin / kitchen cloth and keep aside for an hour.
Drain the soaked urad dal and grind to a rough texture.
Add cooking oil to a pan on the medium low heat and add all the spices. Add ground urad dal to this mix and continue to cook on low heat for a few minutes, till the dal is cooked (should take about 5 – 6 minutes).
Taste and adjust seasoning to your preference.
Urad Dal Kachori
Heat cooking oil in a frying pan.
Portion the dough in to walnut size balls and roll to form thick rotis – thinner at the edges.
Place a little urad dal mixture in the centre and bring the edges together. Seal and flatten the kachori. Roll again to flatten lightly and fry the kachoris patiently on medium heat.
Serve HOT with coriander or mint chutney and tamarind chutney. Goes well with a Northern India style simple potato curry as well.
Note: If your roti is too thick, the kachori will be undercooked and if the dough is too thin, the texture may not be as flaky.
Also, the temperature of the oil is important – medium heat will cook the kachori through and give the outer covering a flaky texture.
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