Urad Dal Kachori
- sharmaanjju30
- Oct 5, 2023
- 3 min read
Urad Dal Khasta kachori
Urad Dal Kachori is a popular Indian snack known for its delicious and crispy texture.
Urad Dal Kachori is loved for its crunchy texture and flavorful filling, making it a delightful treat for snack lovers in India and beyond.
Here's some information about it:
1. Ingredients: Urad Dal Kachori is made from a mixture of urad dal (split black gram), spices, and other ingredients. The filling can vary but often includes urad dal, spices like cumin and fennel seeds, and sometimes even a touch of asafoetida.
2. Dough: The outer covering of the kachori is typically made from all-purpose flour, water, and a little oil. The dough is kneaded to a smooth consistency and then rolled out into small circles.
3. Filling: The urad dal filling is prepared by grinding soaked urad dal into a coarse paste, which is then sautéed with spices until it's fragrant and cooked.
4. Assembly: Small portions of the filling are placed in the center of the rolled-out dough circles. The dough is then folded over to encase the filling and sealed at the edges to form a semi-circular shape.
5. Frying: The prepared kachoris are deep-fried until they turn golden brown and crispy. They puff up during frying due to the heat.
6. Serving: Urad Dal Kachori is often served with various accompaniments like tamarind chutney, mint chutney, or yogurt. It's a popular street food snack and is also made at home during festivals and special occasions.
7. Variations: There are regional variations of kachori in India with different fillings and flavors, but urad dal kachori is one of the classic versions.
Urad Dal Kachori is loved for its crunchy texture and flavorful filling, making it a delightful treat for snack lovers in India and beyond.
Table of Contents
Urad dal kachori
Image
About urad dal kachori
Ingredients
Instructions
Suggestion
Video
Ingredients:
1 cup - wheat flour
1 cup - all purpose flour
½ tsp - salt
½ tsp - carom seeds
50 g - urad dal soaked
2 tbsp - gram flour
1 tsp - coriander powder
1 tsp - fennel seed powder
1 tsp - coriander powder
1 tsp - dry mango powder
1 tsp - cumin powder
1 tsp - red chilli powder
2 pinch - baking soda
1 tbsp - curd
Oil for frying
Instructions:
Prepare the Dough:
In a mixing bowl, combine the all-purpose flour, a pinch of salt, and 2 tablespoons of oil.
Gradually add water while kneading to form a smooth and firm dough.
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Prepare the Filling:
Rinse the urad dal and soak it in water for about 2 hours.
Drain the soaked dal and grind it into a coarse paste without adding much water.
Heat 2 tablespoons of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida.
Once the seeds splutter, add the urad dal paste and sauté on low heat until it turns aromatic and starts to leave the sides of the pan.
Add red chili powder, garam masala, and salt. Mix well and cook for a few more minutes.
Remove the filling from heat and let it cool.
Assemble and Fry:
Divide the rested dough into small, equal-sized balls.
Roll each ball into a small circle, about 3 inches in diameter.
Place a spoonful of the urad dal filling in the center of the circle.
Carefully fold the dough over the filling to form a semi-circular shape. Pinch the edges to seal.
Heat oil in a deep frying pan over medium heat. Ensure the oil is hot but not smoking.
Gently slide the prepared kachori into the hot oil and fry until it puffs up and turns golden brown on both sides. Fry a few at a time to avoid overcrowding the pan.
Remove the kachori using a slotted spoon and place them on a paper towel to remove excess oil.
Serve:
Urad Dal Kachori is best enjoyed hot and crispy. Serve it with tamarind chutney, mint chutney, or yogurt.
Enjoy your Urad Dal Kachori as a delicious snack or during festive occasions!
Suggestion:
Filling must be roasted well. It will help to keep kachoris for long time.
Oil should not be too hot otherwise inner part will be uncooked. Fry kachori on low flame, it takes time but the result is perfect.
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