Urad Dal Kachori
Experience the exquisite blend of textures in Urad dal kachori, a delectable delicacy hailing from Uttar Pradesh's culinary heritage. These kachoris boast a harmonious combination of softness and crispiness, as they are generously filled with a flavorful, spiced urad dal paste.
Ingredients
For Urad Dal Kachori Cover
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons ghee (clarified butter)
- ⅓ cup water or add as required
For Urad Dal Kachori Filling
- ½ cup urad dal – soaked for 3 to 4 hours or overnight
- 3 tablespoons water for grinding urad dal, grind to a semi fine paste
- 1.5 inch ginger or 1 teaspoon finely chopped ginger
- 2 green chillies or 1 teaspoon finely chopped green chilli
- ½ tablespoon ghee
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon crushed fennel seeds (fennel powder)
- 1 teaspoon amchur powder (dry mango powder)
- a pinch of asafoetida (hing)
- salt as required
Other Ingredients
- oil for deep frying
Instructions
Making Dough
- In a mixing bowl or pan take 1 cup all purpose flour, 1 cup whole wheat flour, ½ teaspoon baking powder and ½ teaspoon salt.
- Mix very well with a spoon or wired whisk.
- Then add 3 tablespoons ghee. You can also add 3 tablespoons oil.
- Rub the fat in the flours with your fingertips and mix very well.
- 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.
- Then add water in parts. begin to knead.
- Add enough water to make a smooth soft dough. I 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.
Making Urad Dal Filling For Kachori
- Rinse a couple of times and then soak ½ cup urad dal in enough water for 3 to 4 hours or overnight. Then drain all the water.
- Add the urad dal in a grinder jar. Without adding no 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.
- Heat ½ tablespoon ghee in a pan. Add ½ teaspoon cumin seeds and let them sizzle.
- Then add 1 teaspoon chopped ginger, 1 teaspoon chopped green chilli.
- Saute till the raw aroma of ginger goes away.
- Keep the flame to a low or you can switch off the flame. Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder and ½ teaspoon crushed fennel seeds or fennel powder and a pinch of asafoetida (hing).
- Mix very well. Then add the urad dal paste.
- On a low flame first mix and then begin to saute the urad dal paste. You do need to apply some pressure from your hands while mixing.
- Add salt as per taste.
- Mix again and with frequent stirring cook the urad dal paste till it thickens and dries a bit.
- The consistency of the paste should not be liquidy but dry and like a dough.
- Allow the paste to cool.
Making Urad Dal Kachori
- Then make small balls from the urad dal mixture.
- Also make the same number of balls from the dough.
- Spread some oil on the dough ball and roll to a round circle of about 5 to 6 inches in width.
- Flatten the stuffing and then place it on the dough circle.
- Pleat and then join the edges bringing them to the center.
- Press the top. Be careful to seal the edges properly.
- 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.
Frying Urad Dal Kachori
- Heat oil for deep frying in a pan or kadai.
- 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.
- Gently place them in the hot oil. Fry at a low-medium or medium flame.
- Gently nudge with a slotted spoon, so that they start puffing up.
- When one side is golden and the oil has stopped spluttering, turn over and fry the other side.
- 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.
- Remove with a slotted spoon and place them on kitchen paper towels. Fry all the kachori this way.
- Serve urad dal kachori hot with rasedar aloo or dubki wale aloo.
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