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Learn Urad Dal Kachori Recipe at home - 24 Mantra Organic
Easy-To-Cook Urad Dal Kachori Recipe
Loaded with nutritious lentils and secret, savoury stuffings, hot and crispy kachoris are go-to snacks. This irresistible dish assumed to have originated in Uttar Pradesh is the staple food for the Chaat-Streets throughout the Indian subcontinent (and beyond). Have you always wanted to be able to cook these with ease at home? Well, rest assured that this time the kachoris will be perfectly round, delicious, and khasta.
Fully vegan, these crisp kachoris are meant to be round, slightly dome-shaped puff pastries, and that’s what makes it one of the most loved street foods in India. Urad Dal Kachori, the progeny of Uttar Pradesh and Rajasthani cuisines, is the most tempting delicacy in North India, and you must try this dish before you learn how to make it at home.
Easy Urad Dal Kachori Recipe
We will first take a look at the ingredients that make this urad dal kachori recipe almost a secret, and super delicious. Later we shall dive into the detailed steps.
- Organic Flour – 1.25 cup
- Sooji – 1.25 tbsp
- Water – ⅓ cups
- Oil – 3 tbsp
- Ajwain – 1 pinch
- Salt – ⅓ tbsp
- Organic Urad Dal – ⅓ cup
- Water – 2 cups
- Ginger – 1 tsp, chopped
- Oil – 1 tbsp Amchoor / Mango Powder – ¼ tsp
- Green Chilli – 1
- Red Chilli Powder – ¼ tsp
- Turmeric Powder – 1 pinch
- Cumin Seeds – 1 tsp
- Black Pepper – 4-5
- Fennel Seeds – 1 tbsp
- Coriander Seeds – 1 tbsp
- Salt – ½ tsp
For the dough
- To make the dough, we will add sooji, flour, salt and ajwain seeds into a large bowl and stir the contents until the mixture is uniform.
- Now, we will add oil to the mixture and knead with fingers to check the consistency. When you press the mixture in your hands, it should not crumble apart. If it does, use some more oil.
- Now, we will add water to it to ensure a smooth but firm dough. The dough, now, should be left to rest for at least 30 minutes.
For the stuffing
- The organic urad dal should be soaked overnight in water 4 times its volume. Later, drain the remaining water and rinse the dal to keep it aside.
- Heat the dal in a pan on medium heat with 2 cups of water, salt, and a pinch of turmeric powder.
- Cook the contents of the pan until the dal is soft, but make sure it doesn’t get mushy (check by pressing between fingers). On an estimate, the process should take about 10-15 minutes.
- Now, turn off the heat, drain the water, and keep the dal aside in a container.
- Dry roast fennel seeds, peppercorns, and coriander seeds in a pan for about 5 minutes before giving it a rough grind.
- On the same pan, now add some oil on medium heat and sprinkle some cumin seeds until they start spluttering.
- Add chopped green chilli and ginger in the pan and stir for, say, half a minute.
- Now, add urad dal, mango powder, red chilli powder, and a pinch of salt in the pan and stir-fry until the contents are mixed thoroughly. Add the fennel, peppercorn, coriander mix into the masala.
- Keep stirring for a few minutes and let the heat stay on the medium flame until the mixture is fully dry.
Making the kachoris
- Take the dough and divide it into ten equal parts, making round balls out of each portion.
- Roll all the balls flat and then make a bowl shape for stuffing it with 2-3 teaspoons of the filling. Make sure that you don’t overload the kachoris with the filling.
- Press the filling to stick together and seal the ball by bringing the edges together.
- Now, roll the kachori flat, pressing only lightly. Make sure that it remains small and thick. The filling will ooze out if you press the dough too hard.
- Repeat the process for all the kachoris.
- Now, it’s time to heat some oil on high flame in a wok / deep kadhai.
- Once the oil is hot (you can check this dropping a small fragment of extra dough — if it floats to the top with effervescence, the oil is hot), turn the flame low.
- Now, slowly dip the kachoris into the wok one by one, and fry both sides. The process should take a maximum of 5 minutes until the kachoris are golden.
- Take the kachoris out as soon as they’re done, and wipe the excess oil using a paper towel.
That was your easy urad dal kachori recipe that you follow to serve this famous dish to your friends and family! Serve hot with your favourite chutneys.
The following information is for 1 piece of urad dal kachori that weighs 20g
So there you go folks. That was our take on urad dal kachori recipe. It’s simple to prepare and delicious on the tongue. Take it up a notch by using organic ingredients which are better for your body. Happy tasting, people!
Try 24 Mantra Organic’s Urad dal and enjoy the tasty Urad dal kachori at home!