urad dal kachori recipe, how to prepare urad dal ki kachori

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urad dal kachori recipe

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. 

4.41 from 5 votes
total time:
60minutes

urad dal kachori recipe with step by step photos – delicious snack of urad dal kachori, where a spiced filling of ground urad dal is stuffed in kachori.

urad dal kachori recipe

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 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.

if you love kachori then there are few more similar recipes in regional indian cuisine like:

though mostly all purpose flour or maida is used for making kachori, i have used both whole wheat flour (atta) and all purpose flour (maida). you can also prepare only with whole wheat flour.

urad dal kachori are heavy and filling. so these kachori are not meant to be made on regular days. thus apt for festive occasions or for parties.

if you are looking for more snacks recipes then do check:

urad dal kachori

4.41 from 5 votes
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
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. 
urad dal kachori recipe
Course:breakfasts, snacks
Cuisine:north indian, uttar pradesh
Servings:14 kachori
Author:dassana

INGREDIENTS FOR urad dal kachori

(1 CUP = 250 ML)

for urad dal kachori cover

  • 1 cup all purpose flour (maida)
  • 1 cup whole wheat flour (atta)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons ghee
  • 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 (adrak) OR 1 teaspoon finely chopped ginger
  • 2 green chillies (hari mirch OR 1 teaspoon finely chopped green chilli
  • ½ tablespoon ghee
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania 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

HOW TO MAKE urad dal kachori

making urad dal kachori dough

  • in a mixing bowl or pan take 1 cup all purpose flour/maida, 1 cup whole wheat flour (atta), 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 the kachori in the hot oil. fry at a low-medium or medium flame.
  • gently nudge with a slotted spoon, so that the kachori 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 the kachori on kitchen paper towels. fry all the kachori this way.
  • serve urad dal kachori hot with rasedar aloo or dubki wale aloo.

RECIPE TIPS

  • 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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how to make urad dal kachori recipe

preparing the kachori dough:
1. in a mixing bowl or pan take 1 cup all purpose flour (maida), 1 cup whole wheat flour (atta), ½ teaspoon baking powder and ½ teaspoon salt.

flour for urad dal kachori recipe

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

flour for urad dal kachori recipe

3. then add 3 tablespoons ghee. you can also add 3 tablespoons oil.

ghee for urad dal kachori recipe

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.

flour mixture for kachori

5. then add water in parts.

dough for urad dal kachori recipe

6. begin to knead.

dough for urad dal kachori recipe

7. 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.

dough for urad dal kachori recipe

preparing urad dal filling for kachori

1. 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.

urad dal for urad dal kachori recipe

2. add the urad dal in a grinder jar.

urad dal for urad dal kachori recipe

2.  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. remove the paste aside and keep. 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 its better you remove it aside first in a separate plate or bowl.

urad dal for urad dal kachori recipe

3. heat ½ tablespoon ghee in a pan. add ½ teaspoon cumin seeds and let them sizzle.

cumin for urad dal kachori recipe

4. then add 1 teaspoon chopped ginger, 1 teaspoon chopped green chilli.

ginger for urad dal kachori recipe

5. saute till the raw aroma of ginger goes away.

ginger for urad dal kachori recipe

6. 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 a pinch of asafoetida (hing).

spices for urad dal kachori recipe

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

spices for urad dal kachori recipe

8. mix very well.

spices for urad dal kachori recipe

9. then add the urad dal paste.

making urad dal kachori recipe

10. 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.

making urad dal kachori recipe

11. add salt as per taste.

making urad dal kachori recipe

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

making urad dal kachori recipe

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

preparing urad dal kachori recipe

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

making urad dal kachori recipe

making urad dal kachori

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

making urad dal kachori recipe

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

making urad dal kachori recipe

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

making urad dal kachori recipe

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

making urad dal kachori recipe

5. press the top. be careful to seal the edges properly.

making urad dal kachori recipe

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.

making urad dal kachori recipe

frying urad dal kachori

7. heat oil for deep frying in a pan or kadai.

frying kachori - urad dal kachori recipe

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.

frying kachori - urad dal kachori recipe

9. gently place the kachoris in the  hot oil. fry at a low-medium or medium flame.

frying kachori - urad dal kachori recipe

10. gently nudge with a slotted spoon, so that the kachoris start puffing up.

frying kachori - urad dal kachori recipe

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

frying kachori - urad dal kachori recipe

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 kachori - urad dal kachori recipe

13. this one got extra browned as i was taking the pics. remove with a slotted spoon.

frying kachori - urad dal kachori recipe

14. place the urad dal kachori on kitchen paper towels. fry all the kachori this way.

urad dal kachori recipe

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

urad dal kachori

namaste, i am dassana

dassana
Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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16 comments/reviews

  1. Dassana hi…the best thing about this website is that u r just perfect…yur yur work of art n presenting it is just awesome..I hv tried so many recipes of yurs…n they just came all well…thank u dear..l

    • thanks a lot succurrina. glad to know and happy cooking.

  2. Very nice and accurate recipe ..u made such a difficult dish on finger tips..hats off for recipe..thank u so much for providing this recipe..

    • Welcome Nikita. Thanks for your kind words.

  3. Okk thanks 🙂 will try it again 🙂

    • welcome sheetal.

  4. I tried this awesome recipe… taste is very good… although mine kachori didn’t rise well… 🙁
    Can you suggest why so…?

    • Thanks Sheetal. Not every kachori rises. It has to be rolled and stuffed very well. With experience you will get that knack.

  5. Hi Dassana. Roughly how much time does the urad dal mixture take to dry on the flame?

    • nidhi, roughly 6 to 7 minutes. it may look uncooked. but no worries. it does get cooked.

  6. can we use yellow moong dal instead of urad dal in the recipe ? If yes, 1/2 cup dal would be enough ?

    • sam, you can use moong dal. same amount as urad dal can be used. so 1/2 cup moong dal can be added.

  7. Thank you Dassana for posting this Urad dal kachori

    The demonstration is excellent. I like this kind of texture. Will try for sure.

    Have a great week!

    • thanks a lot jan. do try and i hope you like the kachoris.

  8. awsome

    • thanks.

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