Urad Dal Kachori

December 20, 2017

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.

 

 

Serves: 6

Time taken

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

 

Dough

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.

 

Dal filling

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.

 

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 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 dough a flaky texture.

 

 

Do take a look at the other breakfast ideas / recipes and simple Indian meal ideas.

 

Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where its due :) Pls do not publish my content, recipes and / or photos as your own.

 

 

 

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© 2019 Sheetal Jandial @ WhiskMixStir