Urad Dal Kachori with Coriander Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine maida, suji, 0.75 tsp salt, and melted ghee.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky texture.
   • Gradually add water and knead for 5-7 minutes to form a semi-soft, smooth, and pliable dough. It should not be too stiff or too soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Dal Filling

   • Wash the urad dal thoroughly and soak it in enough water for at least 2 hours. After soaking, drain all the water completely.
   • Transfer the drained dal to a grinder or food processor. Grind it into a coarse paste without adding any water. The texture should be grainy, not smooth.
   • Heat 2 tbsp of oil in a pan over medium heat. Add jeera, hing, coarsely crushed saunf, and sabut dhaniya. Sauté for 30-40 seconds until they become fragrant.
   • Add the ginger paste and chopped green chilies, and sauté for another minute.
   • Lower the heat, add the besan, and roast for 2-3 minutes, stirring continuously, until it releases a nutty aroma.
   • Add the coarse dal paste to the pan. Cook on low heat for 8-10 minutes, breaking up any lumps with your spatula. Stir constantly until the mixture becomes dry and crumbly.
   • Turn off the heat. Add red chili powder, turmeric powder, amchur powder, garam masala, and 0.5 tsp salt. Mix everything thoroughly.
   • Transfer the filling to a plate and allow it to cool down completely before use.
3. 3

   Assemble the Kachoris

   • Once the filling is cool, divide it into 12 equal portions and roll them into small balls.
   • Briefly knead the rested dough for a minute. Divide the dough into 12 equal-sized balls.
   • Take one dough ball and flatten it with your fingers to form a 3-inch circle, keeping the edges slightly thinner than the center.
   • Place a ball of the filling in the center of the dough circle.
   • Bring the edges of the dough together, pleating as you go, to completely enclose the filling. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball with your palm. Using a rolling pin, very lightly roll it into a 3-4 inch disc. Be careful not to apply too much pressure, which could cause the filling to break through.
4. 4

   Fry the Kachoris

   • Heat the oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise to the surface slowly.
   • Gently slide 3-4 kachoris into the warm oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-12 minutes. They will slowly puff up. Flip them occasionally for even cooking.
   • Once the kachoris have puffed up and are a pale golden color, increase the heat to medium.
   • Continue to fry for another 3-4 minutes, flipping as needed, until they are golden brown and crisp on both sides.
   • Using a slotted spoon, remove the kachoris from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
5. 5

   Serve

   • Serve the Urad Dal Kachoris hot with tamarind chutney, mint-coriander chutney, or a side of aloo ki sabzi.