Urad Dal ki Kachori

Every household has a different way of making kachoris, especially the filling.  I grew up with urad dal ki kachori, so this Diwali I was trying to figure out what to cook different for my daughter as we were planning on having chaat papri and some snack items so that we don’t have to eat same old dal, subzi kind of a meal.   I had made these once before and my little one liked them.

DSC_3253-1The day of Diwali, I was running like a chicken with the head cut off.  I wanted to do everything before my husband comes back from work.  So made the kachoris, dahi wadas, imli & khajoor ke chutney.


Everyone loved it and it was worth the effort. Now to the recipe of this mouthwatering kachoris which can be a lovely breakfast or a snack with a cup of tea.

Ingredients for the dough:

  • 2 cups all purpose flour
  • pinch of baking powder (optional)
  • 5 tbsp oil (moan)
  • salt to taste
  • Water to knead

Ingredients for the filling:

  • 1 cup urad dal ( Soaked for a couple of hours)
  • pinch of Asafetida 
  • 1/4 tsp Red chilli powder 
  • 1/2 inch of grated Ginger
  • Salt to taste
  • 1/2 tsp Garam masala
  • 1-2 Green chillies, finely chopped
  • 1/2 tsp cumin powder
  • 1/2 tsp Amchoor powder
  • 1/4 tsp cumin seeds
  • oil to fry

Directions:

Mix all the ingredients for the dough except water.  Using water little by little knead a soft dough.  Keep it aside covered for 20 minutes.

Drain the soaked dal and coarse grind it in the blender using pulse.  In a frying pan or a kadhai, add a tablespoon of oil and add cumin seed and hing( asafoetida).  Let the seeds splatter.  Now add the ginger and wait for a minute or two.

DSC_3247-1Add the dal and sauté for a couple of minutes.  Add red chili powder, garam masala, salt, green chilies, amchoor, cumin powder and mix well.

DSC_3249-1Let the mixture cook for a few minutes until the raw smell of the daal disappears and the dal has been cooked.  Cook uncovered first and then cover it for additional few minutes.  Mixture won’t be to wet.  It should be dry.

Now divide the dough into small balls.  Using a rollin pin roll them one by one and fill it with about 1 tablespoon of the dal mixture and seal it.

DSC_3250-1

DSC_3251-1Roll it once again slightly with the rolling pin and make the dough ball a little flat.

Heat the oil in a kadhai on medium heat.  Slide them about 3-4 at a time and fry between medium to low heat.

DSC_3252-1Fry them until golden brown. Enjoy it hot with mint chutney or tamarind & date chutney and a hot cup of tea.

DSC_3256-1

Urad Dal ki Kachori

Sarika Gunjal
Khasta Kachori with urad dal filling.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Snack
Cuisine Indian
Servings 15

Ingredients
  

  • For the dough:
  • 2 cups all purpose flour
  • pinch of baking powder optional
  • 5 tbsp oil moan
  • salt to taste
  • Water to knead
  • For the filling:
  • 1 cup urad dal Soaked for a couple of hours
  • pinch of Asafetida
  • ¼ tsp Red chilli powder
  • ½ inch of grated Ginger
  • Salt to taste
  • ½ tsp Garam masala
  • 1-2 Green chillies finely chopped
  • ½ tsp cumin powder
  • ½ tsp Amchoor powder
  • ¼ tsp cumin seeds
  • oil to fry

Instructions
 

  • Mix all the ingredients for the dough except water. Using water little by little knead a soft dough. Keep it aside covered for 20 minutes.
  • Drain the soaked dal and coarse grind it in the blender using pulse. In a frying pan or a kadhai, add a tablespoon of oil and add cumin seed and hing( asafoetida). Let the seeds splatter. Now add the ginger and wait for a minute or two.
  • Add the dal and sauté for a couple of minutes. Add red chili powder, garam masala, salt, green chilies, amchoor, cumin powder and mix well.
  • Let the mixture cook for a few minutes until the raw smell of the daal disappears and the dal has been cooked. Cook uncovered first and then cover it for additional few minutes. Mixture won't be to wet. It should be dry.
  • Now divide the dough into small balls. Using a rollin pin roll them one by one and fill it with about 1 tablespoon of the dal mixture and seal it.
  • Roll it once again slightly with the rolling pin and make the dough ball a little flat.
  • Heat the oil in a kadhai on medium heat. Slide them about 3-4 at a time and fry between medium to low heat.
  • Fry them until golden brown. Enjoy it hot with mint chutney or tamarind & date chutney and a hot cup of tea.

 

 

 

 

 

 

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