Urad Dal Kachori

1. 1
   prep · ~5 min

   Grind the soaked urad dal.

   Drain the soaked urad dal very well and pulse it to a coarse mixture without adding water. The texture should stay grainy, not smooth like a paste.

   TIPA wet filling makes the kachori hard to shape and can cause it to burst while frying.
2. 2
   mix · ~8 min

   Make the dough.

   1.Add all-purpose flour, ghee, and a small pinch of salt to a wide bowl.

   2.Rub the ghee into the flour until the mixture looks sandy and holds shape when pressed.

   3.Add water little by little and bring it together into a stiff but smooth dough.

   TIPDo not knead too much. A lightly worked dough gives a flakier crust.
3. 3
   rest · ~20 min

   Cover and rest the dough.

4. 4
   saute · ~12 min

   Cook the urad dal filling.

   1.Heat oil in a pan over medium-low heat.

   2.Add cumin seeds, fennel seeds, and asafoetida and let them sizzle for a few seconds.

   3.Add ginger and green chili and cook for 30 seconds.

   4.Add the ground urad dal and cook, breaking up lumps as it dries out.

   5.Add coriander powder, cumin powder, red chili powder, garam masala, dry mango powder, and the remaining salt.

   6.Cook until the filling looks dry, crumbly, and aromatic.

   TIPKeep the heat medium-low so the dal dries evenly without browning too fast.
5. 5
   rest · ~15 min

   Cool the filling completely.

6. 6
   assemble · ~15 min

   Shape the kachoris.

   1.Divide the dough into 8 equal balls and divide the filling into 8 portions.

   2.Flatten one dough ball into a small disc with slightly thinner edges.

   3.Place one portion of filling in the center and bring the edges together to seal.

   4.Press gently and flatten into a thick round without letting the filling break through.

   TIPFlatten gently from the center outward. Pressing too hard on the edges can tear the dough.
7. 7
   fry · ~15 min

   Fry the kachoris slowly.

   1.Heat oil for deep frying on low to medium-low heat.

   2.Slide in 2 to 3 kachoris at a time and let them rise slowly.

   3.Turn them often and fry until evenly puffed and golden brown on all sides.

   4.Lift them out and drain briefly before frying the next batch.

   TIPIf the oil is too hot, the kachoris brown quickly outside and stay doughy inside.
8. 8
   serve

   Serve the urad dal kachoris warm.

Cuisines we love