Urad Dal Kachori is a snack made from Maida (All purpose flour) dough stuffed with a spicy Urad Dal filling. It is then deep fried until flaky and crusty.
The filling of the Kachori can vary a lot from region to region. Some popular types of Kachoris includes Pyaaz kachori, Dal Kachori, Mawa kachori, Aloo Kachori, Raj Kachori etc. The Kachoris of Rajasthan and North Indian are famous throughout the country.
Dal Ki Kachori is a very tempting delicacy. Nothing can be more tempting than the crisp, golden brown, round and fluffy kachoris full of spicy masalas and a distinct smell of Hing (Asafoetida) that ignites your taste buds.
Kachoris stuffed with dal have a much longer shelf life. Kachori is suitable as a snack for breakfast, during tea time, as a street side snack or in tea parties. This Kachori is generally served with Mint Chutney, Coriander Chutney or Tamarind Chutney.
To make Urad Dal Kachori at home follow the detailed step by step recipe with photos posted below.
Yield: 10-12 Kachoris
Ingredients For Urad Dal Kachori Recipe
For the Filling
- 2/3rd Cup (100 gm) Dhuli Urad Dal (Split and Skinned Black Lentil)
- 1 Cup (100 gm) Besan (Chickpea Flour)
- 10-12 Laung (Cloves), coarsely ground
- 20-25 Sabut Kali Mirch (Black Peppercorn), corasely ground
- 2 Teaspoon Salt
- 2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Heeng (Asafoetida)
- 2 Teaspoon Sabut Dhaniya (Coriander Seeds), coarsely ground
- 2 Teaspoon Saunf (Fennel Seeds), coarsely ground
For the Pastry
- 3 Cups (400 gm) Maida (Plain Flour / All Purpose Flour)
- 2 Tablespoon Oil
- 1/2 Teaspoon Salt
Step By Step Instructions With Photos for Urad Dal Kachori Recipe
Wash the Urad Dal thoroughly and soak it in water for 10-15 minutes.
Heat 2 Cups of water in a kadhai / wok.
When the water starts to boil, add 1 tablespoon oil and 1 teaspoon Salt in it.
Drain the water from the soaked lentil and add it to the boiling water.
Reduce the flame and let the mixture boil for 10 minutes, stirring occasionally.
In a large mixing bowl add besan (Gram Flour), 1 teaspoon Salt, Red Chilli Powder and Heeng. Coarsely grind the Saunf (Fennel Seeds), Laung (Cloves) & Sabut Dhaniya (Coriander Seeds) and add it to the mixture.
Add the dry mixture to the boiling water-lentil mixture and stir.
Add 2 tablespoon oil and roast for 5 minutes.
The filling for kachori is ready. Set it aside to cool.
To make the pastry add 2 tablespoon Oil to Maida (All Purpose Flour). Mix it very well such that all the flour particles are covered with oil.
Add 1/2 teaspoon Salt. Add water slowly and knead the flour to make a soft dough. The consistency of the dough should be similar to the dough for making Rotis.
Divide the dough into lemon sized balls.
Divide the filling as well into balls slightly smaller than the dough balls.
Flatten out the dough with your hand to make a small disc keeping it slightly thick in the middle and slightly thinner on the sides.
Place the ball of filling in the center of the disc.
Brush some water with your fingers on the edges of the disc. Fold the edges on each other and seal the top. You can remove the extra dough from the top.
Very gently shape the filled dough into round shape. With a greased hand flatten the ball slightly into the shape of a kachori.
Make all the balls this way and place them on a greased plate.
Take a deep heavy bottomed pan and fill it with oil upto 2/3rd mark and heat on medium flame.
When the oil is medium hot, add 5-6 kachoris to the oil. Stir and flip the kachoris continuously.
Turn the heat to minimum after 1 minute and one by one turn the kachoris continuously. Continue doing this for at least 10 minutes.