with step by step photos – delicious snack of urad dal kachori, where a spiced filling of ground urad dal is stuffed in kachoris.
. it is not even soft like pooris. it has both softness and some crispness and flakiness in it. urad dal kachoris are often served with aloo sabzi in north indian states like delhi and uttar pradesh. i have myself had these on occasions during our trip in banaras.
these kachoris are so good, that you can even have them plain or with a mango pickle or fresh curd. since both kachori and aloo sabzi is loved at my place, i did prepare to go with the kachoris.
. so you can first prepare the aloo curry and then proceed with preparing the kachoris. you will need to soak urad dal overnight or for 3 to 4 hours. in the recipe the urad dal is coarsely ground, sauteed and then stuffed in the kachoris. for a firmer and flakier kachoris, you can reduce the amount of water while kneading and make a firm dough.
though mostly all purpose flour or maida is used for making kachoris, i have used both whole wheat flour (atta) and all purpose flour (maida). you can also prepare only with whole wheat flour.
so these kachoris are not meant to be made on regular days. thus apt for festive occasions or for parties. i was not able to share this recipe before or during diwali. hence sharing it now. better late than never.
if you are looking for similar recipes then do check , , , and .
urad dal kachori recipe card below:
urad dal kachori recipe - soft as well as crisp stuffed kachori from the uttar pradesh cuisine. kachoris are stuffed with a spiced urad dal paste.
- 1 cup all purpose flour (maida)
- 1 cup whole wheat flour (atta)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons ghee
- ⅓ cup water or add as required
- 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 (adrak) OR 1 teaspoon finely chopped ginger
- 2 green chillies (hari mirch OR 1 teaspoon finely chopped green chilli
- ½ tablespoon ghee
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon red chilli powder (lal mirch powder)
- ½ teaspoon coriander powder (dhania powder)
- ½ teaspoon crushed fennel seeds (fennel powder)
- 1 teaspoon amchur powder (dry mango powder)
- a pinch of asafoetida (hing)
- salt as required
- oil for deep frying
-
in a mixing bowl or pan take 1 cup all purpose flour/maida, 1 cup whole wheat flour (atta), 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.
-
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.
-
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 kachoris this way. keep them in a large plate and cover with a moist kitchen cloth.
-
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 kachoris to be fried.
-
gently place the kachoris in the hot oil. fry at a low-medium or medium flame.
-
gently nudge with a slotted spoon, so that the kachoris 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 kachoris will puff up and some won't. but its fine as they still taste good.
-
remove with a slotted spoon and place the kachoris on kitchen paper towels. fry all the kachoris this way.
-
serve urad dal kachori hot with rasedar aloo or dubki wale aloo.
- recipe can be doubled.
- you can also just use whole wheat flour. if using whole wheat flour, then some more water may be required while kneading the dough.
- add less or more spice powders as per your taste preferences.
- for a firmer and flakier kachoris, you can reduce the amount of water while kneading and make a firm dough.
how to make urad dal kachori recipe:
1. in a mixing bowl or pan take 1 cup all purpose flour (maida), 1 cup whole wheat flour (atta), ½ teaspoon baking powder and ½ teaspoon salt.
2. mix very well with a spoon or wired whisk.
3. then 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. 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.
5. then add water in parts.
6. begin to knead.
7. 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.
1. 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.
2. add the urad dal in a grinder jar.
2. 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. remove the paste aside and keep. scrape off the sides with a spatula or a spoon and it to the bowl containing urad dal paste. the paste is slightly slimy and sticky. so its better you remove it aside first in a separate plate or bowl.
3. heat ½ tablespoon ghee in a pan. add ½ teaspoon cumin seeds and let them sizzle.
4. then add 1 teaspoon chopped ginger, 1 teaspoon chopped green chilli.
5. saute till the raw aroma of ginger goes away.
6. 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 a pinch of asafoetida (hing).
7. also add ½ teaspoon crushed fennel seeds or fennel powder .
8. mix very well.
9. then add the urad dal paste.
10. 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.
11. add salt as per taste.
12. mix again and with frequent stirring cook the urad dal paste till it thickens and dries a bit.
13. the consistency of the paste should not be liquidy but dry and like a dough. allow the paste to cool.
14. then make small balls from the urad dal mixture.
1. also make the same number of balls from the dough.
2. spread some oil on the dough ball and roll to a round circle of about 5 to 6 inches in width.
3. flatten the stuffing and then place it on the dough circle.
4. pleat and then join the edges bringing them to the center.
5. press the top. be careful to seal the edges properly.
6. again roll into a circle of 5 to 6 inches width. prepare all kachoris this way. keep them in a large plate and cover with a moist kitchen cloth.
7. heat oil for deep frying in a pan or kadai.
8. 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 kachoris to be fried.
9. gently place the kachoris in the hot oil. fry at a low-medium or medium flame.
10. gently nudge with a slotted spoon, so that the kachoris start puffing up.
11. when one side is golden and the oil has stopped spluttering, turn over and fry the other side.
12. fry till the second side is also golden and the oil has stopped sizzling. some of the kachoris will puff up and some won’t. but its fine as they still taste good.
13. this one got extra browned as i was taking the pics. remove with a slotted spoon.
14. place the kachoris on kitchen paper towels. fry all the kachoris this way.
15. with rasedar aloo or dubki wale aloo.
Related Recipes
- coriander powder or dhania powder, homemade coriander powder recipe
- dhaba style dal fry recipe | dhaba dal recipe | dal fry dhaba style recipe
- pudina moong dal recipe | mint moong dal recipe | mint dal recipe
- garlic dal recipe or lahsun dal recipe, how to make garlic dal recipe
- Urad Dal Dosa Recipe, How to make Urad Dal Dosa | Easy Dosa Recipe
No comments:
Post a Comment