URAD DHALL KACHORI

For Urad Dhall Kachori Cover

1 cup all-purpose flour

1 cup whole wheat flour

½ teaspoon baking powder

½ teaspoon salt

3 tablespoons ghee (clarified butter)

⅓ cup water or add as required

 

For Urad Dhall Kachori Filling

½ cup KKG Kumaran urad dhall – soaked for 3 to 4 hours or overnight

3 tablespoons water for grinding urad dhall, grind to a semi-fine paste

1.5-inch ginger or 1 teaspoon finely chopped ginger

2 green chilies or 1 teaspoon finely chopped green chili

½ tablespoon ghee

½ teaspoon cumin seeds

¼ teaspoon turmeric powder

½ teaspoon red chili powder

½ teaspoon coriander powder

½ teaspoon crushed fennel seeds (fennel powder)

1 teaspoon amchur powder (dry mango powder)

a pinch of asafoetida (hing)

salt as required

 

Other Ingredients

oil for deep frying

1. In a mixing bowl or pan take 1 cup all-purpose flour, 1 cup whole wheat flour, ½ teaspoon baking powder, and ½ teaspoon salt.
2. Mix very well with a spoon or wired whisk.
3. Then add 3 tablespoons ghee. You can also add 3 tablespoons of oil.
4. Rub the fat in the flour with your fingertips and mix very well.
5. You should get a bread crumb like texture in the flour. When you hold a portion of the mixture in your palm, it should not fall apart and break, but hold itself.
6. Then add water in parts. begin to knead.
7. Add enough water to make a smooth soft dough. I added ⅓ cup of water. You can add less or more depending on the quality of flours. Cover with a moist cloth and keep aside for 30 minutes.

1. Rinse a couple of times and then soak ½ cup KKG Kumaran urad dhall in enough water for 3 to 4 hours or overnight. Then drain all the water.
2. Add the KKG Kumaran urad dhall in a grinder jar. Without adding no water or adding very little water, grind to a semi-fine or a coarse paste. Do not make a fine paste. I added 3 tablespoons of water while grinding. Keep the paste aside.
3. Heat ½ tablespoon ghee in a pan. Add ½ teaspoon cumin seeds and let them sizzle.
4. Then add 1 teaspoon chopped ginger, 1 teaspoon chopped green chili.
5. Saute till the raw aroma of ginger goes away.
6. Keep the flame to a low or you can switch off the flame. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and ½ teaspoon crushed fennel seeds or fennel powder, and a pinch of asafoetida (hing).
7. Mix very well. Then add the urad dhall paste.
8. On a low flame first, mix and then begin to saute the urad dhall paste. You do need to apply some pressure from your hands while mixing.
9. Add salt as per taste. Mix again and with frequent stirring cook the urad dhall paste till it thickens and dries a bit. The consistency of the paste should not be liquidy but dry and like a dough. Allow the paste to cool.

1. Then make small balls from the urad dhall mixture.
2. Also, make the same number of balls from the dough.
3. Spread some oil on the dough ball and roll to a round circle of about 5 to 6 inches in width.
4. Flatten the stuffing and then place it on the dough circle.
5. Pleat and then join the edges bringing them to the center.
6. Press the top. Be careful to seal the edges properly.
7. Again roll into a circle of 5 to 6 inches in width. Prepare all kachori this way. Keep them on a large plate and cover with a moist kitchen cloth.

1. Heat oil for deep frying in a pan or Kadai.
2. Check the oil temperature by adding a tiny piece of dough to it. If it comes steadily and gradually on top, the oil is medium hot and ready for the kachori to be fried.
3. Gently place them in the hot oil. Fry at a low-medium or medium flame.
4. Gently nudge with a slotted spoon, so that they start puffing up.
5. When one side is golden and the oil has stopped spluttering, turn over and fry the other side.
6. Fry till the second side is also golden and the oil has stopped sizzling. Some of the kachoris will puff up and some won’t. But it’s fine as they still taste good.
7. Remove with a slotted spoon and place them on kitchen paper towels. Fry all the kachoris this way. Serve urad dhall kachori hot with rasedar aloo or dubki wale aloo.