Urad Dal Kachori
Urad Dal Kachori are soft as well as crispy lentil stuffed deep fried pastry from the Uttar Pradesh cuisine. This traditionally made kachori is stuffed with a savory, spiced urad dal filling encased in a dough pastry that is deep fried to a golden perfection.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp ghee ((clarified butter))
- 1/3 cup water (or add as required)
- 1/2 cup urad dal ((hulled and split black gram) - soaked in water for 3 to 4 hours or overnight)
- 3 tbsp water (for grinding urad dal, grind to a semi fine paste)
- 1.5 inches ginger (or 1 teaspoon finely chopped ginger)
- 1 tsp green chillies (- finely chopped)
- 1/2 tbsp ghee
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp crushed fennel seeds ((or fennel powder))
- 1 tsp amchur powder ((dry mango powder))
- 1 pinch asafoetida ((hing))
- salt (as required)
- oil (for deep frying, as required)
Instructions
- 1
In a mixing bowl or pan take the all-purpose flour, whole wheat flour, baking powder and salt.
- 2
Mix very well with a spoon or wired whisk.
- 3
Add 3 tablespoons ghee. You can also add 3 tablespoons oil.
- 4
Rub the fat in the flours with your fingertips and mix very well.
- 5
You should get a bread crumb like texture in the flour. When you hold a portion of the mixture in your palm, it should not fall apart and break, but hold itself.
- 6
Then add water in parts and begin to knead.
- 7
Add enough water to make a smooth soft dough. I have added ⅓ cup water.You can add less or more depending on the quality of flours. Cover with a moist cloth and keep aside for 30 minutes to rest the dough.
- 8
Rinse a couple of times and then soak the urad dal in enough water for 3 to 4 hours or overnight. Then drain all the water.
- 9
Add the urad dal in a blender or grinder. Without adding any water or adding very less water, grind to a semi fine or a coarse paste. Do not make a fine paste. I added 3 tablespoons water while grinding. Keep the paste aside.
- 10
Heat ½ tablespoon ghee in a pan. Add cumin seeds and let them sizzle.
- 11
Next add finely chopped chopped ginger and green chilles.
- 12
Sauté until the raw aroma of ginger dissipates.
- 13
Keep the flame to a low or you can turn off the heat.
- 14
Add turmeric powder, red chilli powder, coriander powder and crushed fennel seeds or fennel powder and a pinch of asafoetida (hing).
- 15
Mix very well ensuring the spices do not burn. Next add the urad dal paste.
- 16
On a low heat first mix and then begin to sauté the urad dal paste. You do need to apply some pressure from your hands while mixing.
- 17
Add salt as per taste.
- 18
Mix again and with frequent stirrings cook the urad dal paste till it thickens and dries a bit.
- 19
The consistency of the paste should not be liquid but dry and like a dough.
- 20
Allow the paste to cool.
- 21
Then make small balls from the urad dal mixture.
- 22
Also make the same number of balls from the dough.
- 23
Spread some oil on the dough ball and roll to a round circle of about 5 to 6 inches in width.
- 24
Flatten the lentil ball and then place it on the dough circle.
- 25
Pleat and then join the edges of the rolled dough bringing them to the center.
- 26
Press the top. Be careful to seal the edges properly.
- 27
Again roll into a circle of 5 to 6 inches width. Prepare all kachori this way. Keep them in a large plate and cover with a moist kitchen cloth.
- 28
Heat oil for deep frying in a pan or kadai.
- 29
Check the oil temperature by adding a tiny piece of dough in it. If it comes steadily and gradually on top, the oil is medium hot and ready for the kachori to be fried.
- 30
Gently place them in the hot oil. Fry at a low-medium or medium flame.
- 31
Gently nudge with a slotted spoon, so that they start puffing up.
- 32
When one side is golden and the oil has stopped spluttering, turn over and fry the other side.
- 33
Fry till the second side is also golden and the oil has stopped sizzling. Some of the kachori will puff up and some won't. But its fine as they still taste good.
- 34
Remove with a slotted spoon and place them on kitchen paper towels. Fry all the kachori this way in batches.
- 35
Serve urad dal kachori warm or hot with your favorite potato curry or rasedar aloo or dubki wale aloo. It pairs well as a snack with some curd (yogurt). You could also pair it with chai.