urad dal kachori recipe | how to make kachori at home,khasta kachori recipe

urad dal kachori recipe | how to make kachori at home,khasta kachori recipe with detailed photos and video recipe. Basically, a delicious snack recipe belongs to Rajasthan and Uttar Pradesh state. This is a crispy and flaky snack recipe prepared from maida dough filled with spiced urad dal stuffing.uradkachori-priyascurrynation

urad dal kachori recipe | how to make kachori at home,khasta kachori recipe with detailed photos and video recipe. Kachori is known as kachaurikachodi and katchuri in many places.Kachoris are very famous in old Delhi and Rajasthan. Kachoris are managed to get popularity even before samosas.

The recipe is basically prepared by filling the fine flour flatten bread with cooked lentils stuffing. India is a country where each region has its own version of the recipe.So, you will get a lot of varieties in kachori filling like urad dal, moong dal,onions etc., however the flatten bread is prepared with the SAME method among the country.uradkachori-priyascurrynation

The recipe I am sharing today has a spicy, tangy urad dal filling with a touch of sweetness. Here I first parboil the lentils. The preparation of kachoris required three basic steps.

  • Preparing the stuffing
  • Making dough
  • Finally assembling the kachoris and frying them.

These kachoris are filled with a savory stuffing of urad dal and aromatic Indian spices. This stuffing is also referred to as pithi ka masala.Compared to other kachoris, urad dal kachori has a longer shelf life. This stuffing can be made ahead of time.

before moving further, here are few tips and tricks to follow –

  • all the ends are sealed and squeezed together.
  • Even a tiny opening will make the kachoris open up during frying resulting in a mess.
  • Oil should not be too hot.
  •  Kachoris, when added to hot oil should sink to the bottom of the kadahi/pan first and then float right back up.
  • The secret to a crispy and flaky kachori – fry it a low flame and it STAYS crispy and crunchy for a longer period of time.

you can serve these kachoris with coriander chutney and imli ki chutney. and at last, here are some of the delicious snack recipes like maru na bhajiya | panipuri with 3 panis | crisp corn kernels | papdi chaat recipe.

urad dal kachori recipe | how to make kachori at home,khasta kachori video recipe:

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recipe card for urad dal kachori recipe | khasta kachori recipe:

uradkachori-priyascurrynation
Print
urad dal kachori ,khasta urad dal kachori
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 


Course: snacks
Cuisine: Rajasthan, uttar pradesh
Servings: 6 medium kachoris
Author: Priya Jo
Ingredients
for stuffing
  • 1/2 cup urad dal after soaking it yield 1 cup approx
  • 1 cup water to soak urad dal
  • 1 cup water to boil dal
  • 1/2 tsp oil
  • 1/4 tsp fennel seeds /saunf
  • a pinch of turmeric
  • a pinch of asafoetida
  • salt to taste
  • 1/4 tsp amchur powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1 tsp sugar
for dough,
  • 1 cup all purpose flour /maida
  • 1 tsp rava /sooji
  • 3 tbsp oil
  • water as needed
other,
  • oil to deep fry kachoris
Instructions
stuffing preparation,
  1. soak urad dal for 1 hour at least.

  2. boil water first. add soaked urad dal.

  3. add turmeric powder and salt.

  4. boil it. when the boiling process begins, the bubbles start forming up and makes a layer.

  5. discard the layer.

  6. boil the dal until soften. To check if the grains are cooked - spoon out some grains and rub in between your fingertip. It should mash up easily. If it doesn't then boil the dal for another 5-7 minutes.

  7. strain the dal and crush in mixer jar.

  8. heat oil.

  9. add fennel/saunf and fry them

  10. add crushed urad dal.

  11. add amchur powder.

  12. add garam masala powder.

  13. add coriander powder and red chili powder.

  14. mix it.

  15. add sugar and mix well.

  16. keep aside.

dough preparation,
  1. take a mixing bowl.

  2. add sooji.

  3. add maida/all purpose flour.

  4. add oil.

  5. add required water and prepare a soft dough.

  6. cover with lid and allow it to set for 15 mins.

  7. keep it aside.

final preparation,
  1. take a small ball and flatten to a thick puri.

  2. gently place the stuffing.

  3. start pleating the puri.

  4. remove the extra dough if any on the top.

  5. now, flatten the stuffed dough using your hands.

  6. heat oil.

  7. gently place the kachoris in hot oil.

  8. fry until golden brown on medium flame.

  9. serve hot.

Recipe Notes
  • all the ends are sealed and squeezed together.
  • Even a tiny opening will make the kachoris open up during frying resulting in a mess.
  • Oil should not be too hot.
  • Kachoris, when added to hot oil should sink to the bottom of the kadahi/pan first and then float right back up.
  • The secret to a crispy and flaky kachori – fry it a low flame and it STAYS crispy and crunchy for a longer period of time.
  • you can use urad dal powder to save the time. however, I can not assure you as it may slightly change the taste of the stuffing.
  • use sugar according to your taste. I prepared a spicy filling here.
  • always prepare a soft dough for the best results. 

how to make kachori at home,khasta kachori recipe with step by step photos:

stuffing preparation,

  1. boil water first. add soaked urad dal.uradkachori-priyascurrynation
  2. add turmeric powder and salt.uradkachori-priyascurrynation
  3. boil it. when the boiling process begins, the bubbles start forming up and makes a layer.uradkachori-priyascurrynation
  4. discard the layer.
  5. boil the dal until soften. To check if the grains are cooked – spoon out some grains and rub in between your fingertip. It should mash up easily. If it doesn’t then boil the dal for another 5-7 minutes.uradkachori-priyascurrynation
  6. strain the dal and crush in mixer jar.uradkachori-priyascurrynation
  7. heat oil.
  8. add fennel/saunf and fry themuradkachori-priyascurrynation
  9. add crushed urad dal.uradkachori-priyascurrynation
  10. add amchur powder.
  11. add garam masala powder.uradkachori-priyascurrynation
  12. add coriander powder and red chili powder.uradkachori-priyascurrynation uradkachori-priyascurrynation
  13. mix it.
  14. add sugar and mix well.uradkachori-priyascurrynation
  15. keep aside.

dough preparation,

  1. take a mixing bowl.
  2. add sooji.
  3. add maida/all purpose flour.
  4. add oil.
  5. add required water and prepare a soft dough.
  6. cover with lid and allow it to set for 15 mins.
  7. keep it aside.

final preparation,

  1. take a small ball and flatten to a thick puri.
  2. gently place the stuffing.uradkachori-priyascurrynation
  3. start pleating the puri.uradkachori-priyascurrynation
  4. remove the extra dough if any on the top.uradkachori-priyascurrynation
  5. now, flatten the stuffed dough using your hands.
  6. heat oil.
  7. gently place the kachoris in hot oil.uradkachori-priyascurrynation
  8. fry until golden brown on medium flame.uradkachori-priyascurrynation
  9. serve hot.

recipe notes,

  • all the ends are sealed and squeezed together.
  • Even a tiny opening will make the kachoris open up during frying resulting in a mess.
  • Oil should not be too hot.
  •  Kachoris, when added to hot oil should sink to the bottom of the kadahi/pan first and then float right back up.
  • The secret to a crispy and flaky kachori – fry it a low flame and it STAYS crispy and crunchy for a longer period of time.
  • you can use urad dal powder to save the time. however, I can not assure you as it may slightly change the taste of the stuffing.
  • use sugar according to your taste. I prepared a spicy filling here.
  • always prepare a soft dough for the best results.

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