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Hindi

Urad Dal kachori
Ingredients
- 80 grams Urad Dal
- 1 teaspoon Ginger (grated)
- 2 Green Chillies (de-seeded and chopped finely)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Fennel Seeds
- 1 pinch Hing
- ½ teaspoon Red Chilli Powder
- 150 grams Maida
- 30 grams Desi Ghee
- ½ teaspoon Baking Soda
- Salt to taste
- 200 grams Ghee or Oil
Instructions
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Wash and soak the dal for 5 hours.
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Drain and add it to a mixer jar.
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Grind coarsely without adding any water or as little as possible.
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Heat a non-stick pan on low flame.
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Add 1 tablespoon oil.
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Add the cumin seeds, fennel seeds, grated ginger, green chillies, turmeric powder, red chilli powder, coriander seeds powder, hing, and salt.
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Give a stir and add the dal paste.
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Mix it well till the dal gathers in the center and leaves the base of the pan easily.
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Remove in a bowl and let it cool completely.
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Take maida, baking soda and salt to taste in a bowl.
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Add ghee and knead it into the flour so that it resembles breadcrumbs
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Start kneading by adding water little by little as a stiff dough is needed to get the crispy texture for the kachoris.
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Cover the dough with a moist muslin cloth and let it rest for 30 minutes.
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Place a thick bottom pan on low heat and add 2 to 3 cups (200 grams) of ghee.
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As the oil heats, start rolling the kachoris.
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Take a lemon sized ball of dough and roll it to 4 to 5 inches circle.
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Place a tablespoon of urad dal stuffing in the center.
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Cover it with the dough just like stuffed parathas.
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Again roll it gently to about 4 inches diameter circle.
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Ready all the kachoris similarly.
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Check the oil temperature by dropping a little ball of dough.
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If it comes up slow and steady, the oil is ready.
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Slide in one kachori at a time and let it fry on low to medium flame.
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With a slotted spoon press the kachori from the top to help it puff up.
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Turn and fry the other side too.
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Remove when it looks light golden brown in color.
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Fry all the kachoris in the same way.
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Serve with sweet-sour tamarind chutney, mint chutney etc.