Urad Dal Kachori Recipe | How to make Dal Kachori

Drain and add it to a mixer jar.

Grind coarsely without adding any water or as little as possible.

Heat a non-stick pan on low flame.

Add 1 tablespoon oil.

Add the cumin seeds, fennel seeds, grated ginger, green chillies, turmeric powder, red chilli powder, coriander seeds powder, hing, and salt.

Give a stir and add the dal paste.

Mix it well till the dal gathers in the center and leaves the base of the pan easily.

Remove in a bowl and let it cool completely.

Take maida, baking soda and salt to taste in a bowl.

Add ghee and knead it into the flour so that it resembles breadcrumbs

Start kneading by adding water little by little as a stiff dough is needed to get the crispy texture for the kachoris.

Cover the dough with a moist muslin cloth and let it rest for 30 minutes.

Place a thick bottom pan on low heat and add 2 to 3 cups (200 grams) of ghee.

As the oil heats, start rolling the kachoris.

Take a lemon sized ball of dough and roll it to 4 to 5 inches circle.

Place a tablespoon of urad dal stuffing in the center.

Cover it with the dough just like stuffed parathas.

Again roll it gently to about 4 inches diameter circle.

Ready all the kachoris similarly.

Check the oil temperature by dropping a little ball of dough.

If it comes up slow and steady, the oil is ready.

Slide in one kachori at a time and let it fry on low to medium flame.

With a slotted spoon press the kachori from the top to help it puff up.

Turn and fry the other side too.

Remove when it looks light golden brown in color.

Fry all the kachoris in the same way.