Urad Dal Kachori

Name: Urad Dal Kachori
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: north_indian
Ingredients: 0.75 cup urad dal (split, soaked for 4 hours and drained well); 2 cup all-purpose flour; 3 tbsp ghee (for moyan in dough); 2 tbsp oil (for cooking the filling); 0.75 cup water (or as needed for a stiff dough); 1 tsp fennel seeds (lightly crushed); 1 tsp cumin seeds; 1 inch ginger (finely grated); 2 pcs green chili (finely chopped); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch asafoetida; 0.5 tsp dry mango powder; 0.5 tsp salt (for dough and filling)

RATING

4.6/5(98)

TASTE SCORE

9/10

Flaky, deep-fried kachoris with a warmly spiced urad dal filling at the center. They puff up beautifully when fried and make a classic Indian snack with chai, chutney, or a simple pickle on the side.

PREP

35m

COOK

25m

SERVES

1 PIECE

259 cal

SERVINGS

METHOD · 8 STEPS

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.
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.
rest · ~20 min
Cover and rest the dough.
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.
rest · ~15 min
Cool the filling completely.
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.
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.
serve
Serve the urad dal kachoris warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked urad dal thoroughly before grinding; even a little extra moisture can make the filling steam and split the kachori.
2
When rubbing ghee into the flour, test by pressing a handful—if it holds briefly, the moyan is right for a flaky shell.
3
Cook the dal filling until it turns crumbly and leaves the pan easily; any dampness will make sealing difficult.
4
Let the filling cool completely before stuffing, or the warm steam will soften the dough from inside.
5
Seal the top well and pinch off any extra dough so the kachori stays even and puffs more uniformly.
6
Start frying in low to medium-low oil; slow frying is what cooks the shell through and creates the classic crisp layers.
7
After frying, rest the kachoris upright or on a rack for a minute so trapped steam does not soften the crust.