How to make Urad Dal Ki Kachori - Kachori stuffed with urad dal.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram with skin (chilkewali urad dal) (छिलके वाली उड़द दाल), Refined flour (maida) (मैदा)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

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.

You can also find more Snacks and Starters recipes like 5 Spice Chicken Skewers with Chilli Soy Sauce, Shakshouka, Idli Chutney, Vegetable Frankies.

Urad Dal Ki Kachori Recipe Card

Urad Dal Ki Kachori
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Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Urad Dal Ki Kachori Recipe

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

  • Refined flour (maida) 3 cups

  • Green chillies finely chopped 2

  • Ginger finely chopped 1 inch pieces

  • Fresh coriander leaves chopped 2 tablespoons

  • Asafoetida a pinch

  • Chaat masala 1 teaspoon

  • Cumin seeds coarsely powdered 1 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.