Urad Dal Kachori

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A kachori is another extremely popular breakfast dish or snack of North India. Having said that, it also has a fanbase spread throughout the rest of India as well. Out of all, a Dal Kachori is one of the most famous ones and is also a street food at many places. This is my recipe of an Urad Dal Kachori, with a scrumptious stuffing of spiced ground black gram or urad dal. I’m quite sure, once you try it, you’re going to get addicted to it.

urad dal kachori served on a white platter with a bowl of aloo rasedar on the left side and text layovers.

This recipe of urad dal kachori is not like the flaky Khasta kachori. it is not even soft like poori. It has both softness and some crispness and flakiness in it. Urad dal kachori are often served with aloo sabzi in North Indian states like Delhi and Uttar Pradesh. I have myself had these on occasions during our trip in Banaras.

These urad dal kachori are so good, that you can even have them plain or with a mango pickle or fresh curd. Since both kachori and aloo sabzi is loved at my place, I did prepare Mathura ke dubki wale aloo to go with the kachori.

Preparing the kachori takes time. so you can first prepare the aloo curry and then proceed with preparing the kachori. You will need to soak urad dal overnight or for 3 to 4 hours.

In the recipe the urad dal is coarsely ground, sauteed and then stuffed in the kachori. For a firmer and flakier kachori, you can reduce the amount of water while kneading and make a firm dough.

Though mostly all purpose flour is used for making kachori, I have used both whole wheat flour and all purpose flour. You can also prepare only with whole wheat flour.

Urad dal kachori is heavy and filling. So these are not meant to be made on regular days. Thus apt for festive occasions or for parties.

Step-by-Step Guide

How to make Urad Dal ki Kachori

Preparing 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.

all purpose flour, whole wheat flour, baking powder and salt added to a mixing bowl.

2. Mix very well with a spoon or wired whisk.

ingredients mixed with a spoon.

3. Then add 3 tablespoons of ghee. Instead of ghee you can also add 3 tablespoons of oil.

ghee added

4. Rub the fat in the flours with your fingertips and mix very well. 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.

mixing the flours to get a breadcrumb like texture in the mixture.

5. Then add water in parts.

adding water to the flour mixture in parts.

6. Begin to knead.

kneading the flour mixture.

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.

flour mixture kneaded to a soft, smooth dough.

Preparing Urad Dal Kachori Filling

1. Rinse ½ cup urad dal a couple of times in fresh water. Then soak the dal in enough water in a bowl for 3 to 4 hours or overnight. Then drain all the water.

soaked and drained urad dal.

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

drained urad dal added to a grinder jar.

2.  Without adding no water or adding very less water, grind or blend to a semi fine or a coarse paste. Do not make a fine paste. I added 3 tablespoons of water while grinding. Remove the paste from the jar and set aside.

Scrape off the sides with a spatula or a spoon and it to the bowl containing urad dal paste. The paste is slightly slimy and sticky. So it is better you remove it aside first in a separate plate or bowl.

ground urad dal paste.

3. Heat ½ tablespoon ghee in a pan. Add ½ teaspoon of cumin seeds and let them sizzle on low heat.

cumin seeds sizzling in hot ghee in pan.

4. Then add 1 teaspoon chopped ginger and 1 teaspoon chopped green chilli.

chopped ginger and chopped green chili added to the ghee in the pan.

5. Saute for a few seconds or till the raw aroma of ginger goes away on low heat.

sauteing ginger garlic

6. Keep the heat to a low or you can switch off the heat. Add the following ground spices:

  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon coriander powder
  • a pinch of asafoetida (hing)
ground spices added

7. Also add ½ teaspoon crushed fennel seeds or fennel powder.

crushed fennel seeds added

8. Stir and mix very well.

mix spices

9. Then add the urad dal paste.

urad dal paste added

10. On a low heat first mix and then begin to saute the urad dal paste. You do need to apply some pressure from your hands while mixing.

sautéing urad dal mixture.

11. Add salt as per taste.

salt added

12. Mix again and with frequent stirring cook the urad dal paste till it thickens and dries a bit.

cooking urad dal mixture till it thickens.

13. The consistency of the paste should not be liquidy but dry and like a dough. allow the paste to cool.

cooked urad dal mixture.

14. Then make small balls from the urad dal mixture.

urad dal kachori dough balls

Making Urad Dal Kachori

1. Also make the same number of balls from the dough.

same number of balls made from the dough.

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

dough ball rolled into a circle.

3. Flatten the stuffing and then place it on the dough circle.

flattened filling placed on the dough circle.

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

circle pleated and joined at the center.

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

top pressed to seal.

6. 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.

roll stuffed ball into a kachori.

Frying Urad Dal Kachori

7. Heat oil for deep frying in a pan or kadai. You can use any neutral flavored oil.

oil in a pan kept for heating.

8. 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.

checking the temperature of the hot oil in order to fry the kachoris.

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

frying a kachori in hot oil.

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

nudging with a slotted spoon to puff up the kachori while frying.

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

kachori turned over and frying.

12. Fry till the second side is also golden and the oil has stopped sizzling. Some of the kachori will puff up and some won’t. But its fine as they still taste good.

frying kachoris from the other side.

13. This one got extra browned as I was taking the pics. Carefully remove with a slotted spoon draining as much oil as possible in the kadai.

fried urad dal kachori

14. Place them on kitchen paper towels to absorb extra oil. Fry all the kachori this way and regulate the heat as needed.

urad dal kachori placed on kitchen paper towels

15. Serve urad dal kachori hot with rasedar aloo or dubki wale aloo or with mango pickle.

urad dal kachori served with potato curry


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urad dal kachori recipe

Urad Dal Kachori

Urad dal kachori are soft as well as crisp stuffed kachori from the Uttar Pradesh cuisine. Kachori are stuffed with a spiced urad dal paste. 
5 from 8 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine North Indian, Uttar Pradesh
Course Breakfast, Snacks
Servings 14 kachori
Units

Ingredients

for urad dal kachori cover

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons Ghee

    (clarified butter)

  • cup water or add as required

for urad dal kachori filling

  • ½ cup urad dal – soaked for 3 to 4 hours or overnight
  • 3 tablespoons water for grinding urad dal, grind to a semi fine paste
  • 1.5 inch ginger or 1 teaspoon finely chopped ginger
  • 2 green chillies or 1 teaspoon finely chopped green chilli
  • ½ tablespoon Ghee
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli 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

Instructions
 

making dough

  • 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.
  • Mix very well with a spoon or wired whisk.
  • Then add 3 tablespoons ghee. You can also add 3 tablespoons oil.
  • Rub the fat in the flours with your fingertips and mix very well.
  • 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.
  • Then add water in parts. begin to knead.
  • Add enough water to make a smooth soft dough. I added ⅓ cup water. You can add less or more depending on the quality of flours. Cover with a moist cloth and keep aside for 30 minutes.

making urad dal filling for kachori

  • Rinse a couple of times and then soak ½ cup urad dal in enough water for 3 to 4 hours or overnight. Then drain all the water.
  • Add the urad dal in a grinder jar. Without adding no water or adding very less water, grind to a semi fine or a coarse paste. Do not make a fine paste. I added 3 tablespoons water while grinding. Keep the paste aside.
  • Heat ½ tablespoon ghee in a pan. Add ½ teaspoon cumin seeds and let them sizzle.
  • Then add 1 teaspoon chopped ginger, 1 teaspoon chopped green chilli.
  • Saute till the raw aroma of ginger goes away.
  • Keep the flame to a low or you can switch off the flame. Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder and ½ teaspoon crushed fennel seeds or fennel powder and a pinch of asafoetida (hing). 
  • Mix very well. Then add the urad dal paste.
  • On a low flame first mix and then begin to saute the urad dal paste. You do need to apply some pressure from your hands while mixing.
  • Add salt as per taste.
  • Mix again and with frequent stirring cook the urad dal 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.

making urad dal kachori

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

frying urad dal kachori

  • Heat oil for deep frying in a pan or kadai.
  • 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 kachori to be fried.
  • Gently place them in the hot oil. Fry at a low-medium or medium flame.
  • Gently nudge with a slotted spoon, so that they start puffing up.
  • When one side is golden and the oil has stopped spluttering, turn over and fry the other side.
  • Fry till the second side is also golden and the oil has stopped sizzling. Some of the kachori will puff up and some won’t. But its fine as they still taste good.
  • Remove with a slotted spoon and place them on kitchen paper towels. Fry all the kachori this way.
  • Serve urad dal kachori hot with rasedar aloo or dubki wale aloo.

Notes

  • Recipe can be doubled. 
  • You can also just use whole wheat flour. If using whole wheat flour, then some more water may be required while kneading the dough.
  • Add less or more spice powders as per your taste preferences. 
  • For a firmer and flakier kachoris, you can reduce the amount of water while kneading and make a firm dough.

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This Urad Dal Kachori post from the archives first published in November 2016 has been republished and updated on December 2022.

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