Urad Dal Ki Kachori Recipe - Kachori stuffed with urad dal.

This is an exclusive website recipe.

Main Ingredients : Split black gram with skin (chilkewali urad dal), Refined flour (maida)

Cuisine : Uttar Pradesh

Course : Starter

Urad Dal Ki Kachori

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Urad Dal Ki Kachori Recipe - How to make Urad Dal Ki Kachori

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Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Split black gram with skin (chilkewali urad dal) 1 cup

  • Refined flour (maida) 3 cups

  • Green chillies finely chopped2

  • Ginger finely chopped1 inch pieces

  • Fresh coriander leaves chopped2 tablespoons

  • Asafoetida a pinch

  • Chaat masala 1 teaspoon

  • Cumin seeds coarsely powdered1 teaspoon

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Wash and soak the black gram split for 3-4 hours. Drain and grind coarsely. Take little oil in a frying pan, add asafoetida, finely chopped green chillies, ginger, coriander leaves, chaat masala and coarsely ground cumin seeds.

Step 2

Mix well and add salt to taste. Add ground gram. Mix again. Take off the heat. Knead the refined flour with 2 tablespoons of oil, salt and enough water to make a stiff dough.

Step 3

Make small balls of the dough. Flatten slightly and stuff a teaspoon of the dal mixture. Shape into a ball and roll into 3” discs.

Step 4

Heat oil and fry each kachori till crisp and golden. Serve hot with any pickle of your choice.

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