Kachori is a deep-fried snack that has a crisp and crumbly outer and absolutely delish stuffing. The stuffing could be prepared using dals, onions, potatoes, etc. In the case of Urad Dal ki Kachori, no points for guessing, the stuffings are prepared with urad dal and a number of spices. Being born and brought up in Ajmer, which is a district in Rajasthan, kachori is very close to my heart. In Ajmer Urad Dal ki Kachori is served with a tangy and spicy kadhi. It is a very interesting kadhi, as the same is prepared without any yogurt, which is generally used to make kadhi. It is further topped with some sweet and tangy tamarind chutney. At Ajmer, it is available at every nook and corner of the city. However the same can be prepared at home. Although it is not the easiest thing to make, but it is worth the effort, I promise. It takes a lot of time to fry the kachori, that’s what makes it perfectly crispy. Kachori can be served with the kadhi, as mentioned, or with chutneys of your choice or even with a cup of chai.
Urad Dal: Different dals can be used to make kachori. However, this is the recipe for urad dal kachori and therefore we have used urad dal for the filling. The dal needs to be soaked for an hour or so. Thereafter the same is boiled till soft. You can even skip boiling the dal. Many kachori vendors do not boil the dal. Further gram flour is also roasted and added. It adds an amazing nutty flavor to the kachori. And am craving these while writing about the same.
Spices: Fennel seeds, whole coriander seeds, dried fenugreek leaves, asafetida, coriander powder, red chili powder, dry mango powder are the spices that are used to flavor the kachoris.
Flour: All-purpose flour is used to make the outer crust of kachori. Oil is added to make the crust flaky. Little baking soda is also added and that makes it crumbly yet soft. The crust is flavored with carom seeds.
Oil: We use mustard oil for cooking and frying. However, you can use any oil, flavorless, preferably to fry the kachoris.
If you are fond of deep-fried snacks you will love other very popular snacks prepared in the Indian kitchens that are samosa, aloo bonda, palak ke pakode, etc. Other than these you can try bread rolls, bread pakoda, etc.
Serve urad dal ki kachori with kadhi and imli ki chutney for a weekend brunch.
PREP TIME 1 hour 30 minutes
COOK TIME 1 hour
TOTAL TIME 2 hours 30 minutes
For the Dough:
• 2 cups all-purpose flour (maida)
• 1/4 cup oil
• 1/2 tsp baking soda
• Water for kneading the dough, as much required
• 1 tsp carom seeds (ajwain)
• Salt to taste
For the Stuffing:
• 1 cup urad dal, washed and soaked for an hour
• 1/2 cup gram flour (besan)
• 1 tbsp oil
• 1 tsp fennel seeds (saunf)
• 1 tsp whole coriander seeds (sabut dhaniya)
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 2 tsp red chili powder
• 1 tsp dry mango powder
• 2 tsp coriander powder
• Big pinch of asafetida (heeng)
For Urad Dal ki Kachori:
• Oil for frying
1. This recipe makes 12-14 kachori.
2. To make the dough, in a large mixing bowl add in 2 cups of all-purpose flour (maida), 1/4 cup oil, 1/2 baking powder, and 1 tsp carom seeds (ajwain). Mix everything.
3. Add water gradually.
4. Make a soft dough.
5. Cover it with a damp kitchen towel and let it rest for 30 minutes.
6. Meanwhile, prepare the stuffing for kachori. For that, prepare the urad dal.
7. In a pan add the soaked urad dal along with water and a little salt.
8. Cook it till the dal is tender. Make sure not to make it mushy.
9. Strain out the water and let the dal dry a little.
10. Heat 1 tbsp of oil in another pan.
11. Add in a big pinch of asafetida (heeng). Next, add 1 tsp fennel seeds (saunf) and 1 tsp whole coriander seeds (sabut dhaniya). Cook till the spices get aromatic. Next, add in 1 tbsp dried fenugreek leaves (kasuri methi). Cook for a few seconds. Make sure not to burn it.
12. Next, add in 3/4 cup of gram flour (besan). Roast on a low flame till the gram flour turns aromatic.
13. Add in urad dal.
14. Next add the spices i.e. salt to taste, 2 tsp red chili powder, 2 tsp coriander powder, and 1 tsp dry mango powder.
15. Cook for 3-4 minutes.
16. Switch off the flame and let the mixture cool down till workable.
17. After the dough has rested well, knead it for a couple of minutes.
18. Heat enough oil for frying.
19. Take a portion of dough. Place it on the palm. Flatten it with your finger. You can also use a rolling pin and roll board to do this.
20. Place approximately 1 tbsp of stuffing in it.
21. Put little water on the edges. Bring the edges together.
22. Seal it well.
23. Flatten it.
24. Put in moderately hot oil.
25. Fry on a low flame.
26. Fry till the kachoris are crisp and golden brown.
27. Serve hot. Bon appetite.
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