Urad Dal Kachori

Urad Dal Kachori is a popular North Indian snack made with a crispy outer shell and a spiced stuffing of ground urad dal (black gram). It is deep-fried until golden and commonly enjoyed for breakfast or as a street-style snack, often served with chutneys or sabzi.

About Urad Dal Kachori

This Urad Dal Kachori is a classic snack made with a crisp yet slightly soft outer layer and a spiced stuffing of coarsely ground urad dal (black gram).

Unlike khasta kachori, which is very flaky, or poori, which is soft, this kachori falls somewhere in between, with a good balance of crispness and softness.

The outer dough is usually made with all-purpose flour, but in this urad dal kachori recipe I use a mix of whole wheat flour and all-purpose flour, and you can also make it entirely with whole wheat flour if you prefer.

For the filling, soaked urad dal is coarsely ground, sautéed with spices, and then stuffed into the dough before deep frying. If you like a firmer and slightly flakier texture, keep the dough on the tighter side while kneading.

In North India, especially in places like Uttar Pradesh and Delhi, urad dal kachori is often served with aloo sabzi and enjoyed as a hearty breakfast. I have had this classic combination during our trip to Varanasi as well.

Do plan ahead, as the urad dal needs soaking time, and it’s easier if you prepare the potato curry first and then fry the kachoris fresh.

You’ll find many kachori variations across India. In Delhi, a plain kachori is often turned into a chaat like Raj Kachori. Bengal has its own version called Koraishutir Kochuri , which is stuffed with spiced green peas.

In North India, the flaky and crispy Khasta Kachori is very popular, while seasonal versions like Matar Kachori, made with fresh green peas, are enjoyed during winters.

How to make Urad Dal Kachori

Make Dough

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 could opt to add 3 tablespoons oil instead of ghee.

4. Rub the fat in the flour mixture with your fingertips and mix very well. You should get a breadcrumb like texture in the flour mixture.

When you hold a portion of the mixture in your palm, it should not fall apart and break, but hold itself.

5. Next, add ⅓ cup water (or as required) in parts.

6. 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 set aside for 30 minutes for the dough to rest.

Make Urad Dal Paste

8. Rinse a couple of times and then soak ½ cup urad dal in enough water for 3 to 4 hours or overnight. Later, drain all the water.

9. Add the urad dal in a grinder or blender.

10. Without adding water or adding very less water, grind to a semi-fine or a coarse paste. Do not make a fine paste. I have added 3 tablespoons water while grinding.

Transfer the ground paste to a bowl or plate. Scrape off the sides with a spatula or a spoon and add it to the bowl or plate containing urad dal paste.

Set the paste aside. The paste is slightly slimy and sticky. So, it is better you remove it aside first in a separate plate or bowl.

Make Kachori Filling

11. Heat ½ tablespoon ghee in a pan. Add ½ teaspoon cumin seeds and let them sizzle.

12. Next, add 1 teaspoon chopped ginger and 1 teaspoon chopped green chili.

13. Sauté till the raw aroma of the ginger goes away.

14. Keep the heat low or you can turn off the heat. Then, add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).

15. Also, add ½ teaspoon crushed fennel seeds or fennel powder.

16. Mix very well.

17. Then, add the prepared urad dal paste.

18. On low heat, first mix and then begin to sauté the urad dal paste. You do need to apply some pressure with your hands while mixing.

19. Add salt as per taste.

20. Mix again and with frequent stirring, cook the urad dal mixture till it thickens and dries a bit.

21. The consistency of the paste should not be liquidy, but dry and like a dough. Allow the paste to cool.

22. Then, make small balls from the urad dal mixture.

Assemble & Shape

23. Additionally, make the same number of balls from the dough.

24. Spread some oil on the dough ball and roll to a circle of about 5 to 6 inches in width.

25. Flatten a prepared lentil ball and then place it on the dough circle.

26. Pleat and then join the edges bringing them to the center.

27. Press the top. Be careful to seal the edges properly.

28. Again roll into a circle of 5 to 6 inches width. Prepare all kachoris this way. Keep them in a large plate and cover with a moist kitchen cloth.

Fry Urad Dal Kachori

29. Heat oil for deep frying in a pan or kadai.

30. Check the oil temperature by adding a tiny piece of dough in it. If it comes steadily and gradually on top, the oil is medium hot and ready for the kachoris to be fried.

31. Gently place the kachoris in the hot oil. Fry at a medium-low or medium heat.

32. Gently nudge with a slotted spoon, so that they start puffing up.

33. When one side is golden and the oil has stopped spluttering, turn over and fry the other side.

34. Fry till the second side is also golden and the oil has stopped sizzling. Some kachoris will puff up and some won’t. But its fine, as all will taste good.

35. This one got extra browned as I was taking the pictures. Remove with a slotted spoon.

36. Place them on kitchen paper towels. Fry all the kachori this way in batches.

37. Serve Urad Dal Kachori hot with your preferred Potato Curry or Aloo Rasedar, Mathura Ke Dubki Wale Aloo or Mango Pickle or Red Chilli Pickle.

Serving Suggestions

As mentioned earlier, the Urad Dal Kachori is awesome with a potato sabzi/curry. So, at my place I team it up with 2 of my favorite aloo sabzi versions, the Mathura Ke Dubki Wale Aloo and the Aloo Rasedar. These combinations are loved by all in my family.

However, this particular Dal Kachori is so good that you can relish it even plain, with fresh curd or a tangy mango pickle. This Punjabi style Aam Ka Achar is my absolute favorite one.

These urad dal kachoris are quite filling. Thus, make for a heavy breakfast or brunch. Also, because of this, I would not suggest these to be consumed on regular days. Keep it for your special days, parties or festive occasions.

Helpful Tips

1. You can prepare the urad dal kachori with just whole wheat flour. If doing so, there may be a need of adding more water while kneading the dough.
2. Alter the quantity of spice powders according to your likings and preferences.
3. If you want a flakier and firmer kachori, lessen the quantity of water while kneading. This will also result in a firm dough, rather than a soft one.
4. The urad dal paste should not be liquid, but be dry like a dough. So, don’t add water or add very less water while grinding.
5. Fry the kachori in oil heated to medium-low or medium temperature. Frying them in oil that isn’t sufficiently hot will result in increased oil absorption. Conversely, frying them in excessively hot oil may lead to rapid browning on the outside while the inside dough remains undercooked.
6. This urad dal kachori recipe can be doubled or halved according to your needs.

Explore More Tasty Snacks Recipes

• Lilva Kachori
• Samosa Recipe
• Bhakarwadi Recipe
• Radhaballavi Recipe

Urad Dal Kachori recipe from the archives was first published on October 2016.