• 1/2 cup urad dal/biuli dal/black gram split (soaked for 6 hrs)
• 1 tablespoon ginger (chopped)
• 4 pcs green chillies
• 1/2 tablespoon salt
• 1 teaspoon asafoetida/hing
• 1 tablespoon cumin/coriander powder (roasted and crushed)
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
Instructions
Dough Preparation
1. Take a big bowl, add the flour, sugar, salts and oil. Mix the ingredients together until there is no lumps. 2. Make a well in the middle and add 1/2 cup of water. Knead a semi-soft dough. Add water in batches, do not rush. Mine took 1 & 1/4 cup water in total. 3. Knead a smooth dough and set aside. Rest for 30 min. Make the filling 4. Grind the urad dal, ginger, green chillies and salt together into a fine paste. Add little water if required. But do not put too much water as it will take more time in the pan to get dry. 5. Heat 1 tbsp oil in a pan. Keep the flame low, add the asafoetida/ hing. Add the urad dal paste into the pan. 6. Fry the filling for 2-3 min on medium flame until its dry and starts to leave the sides. 7. Add sugar and the dry roasted masala (salt if needed) and fry for another 2 min on low flame. 8. Once the filling is sticky and dry off the flame and let it cool down before use. 9. Lets make the kachoris now. Take small ball size dough and smoothen the surface. Start making a crater with help of your thumb in the middle to form a bowl so that it can hold the filling. 10. Take near about 1 tsp of the filling, make a ball and put it in. Pull the sides of the dough ball to seal the opening. Smoothen the surface and set aside. 11. Likewise make the other kachoris as well and brush some oil on each of the kachori so that they don’t form a skin. 12. Roll out each kachoris into 5-6 inch in size. Make sure to roll very gently and coat some oil in between, it prevents the kachoris from sticking while rolling. 13. Make sure the thickness is even throughout otherwise the kachoris won’t puff up. 14. Add 1-2 of vegetable oil into a deep frying pan. Heat up the oil generously. Slide the kachori carefully from the sides and fry them in medium high heat. Fry one at a time. 15. Dip the sides with a slotted spoon to help them puff up. Once Puffed and golden, turn and fry the other side as well. 16. Take out and fry the other kachoris as well. In the meantime, the oil can get too hot so turn the flame down in between. But make sure to turn up the heat again when you slide a fresh one into the oil. 17. Serve hot with Cholar dal/ Aloor dum. You can also store it and eat later. It may not have the puff and be crispy but it will taste amazing when eaten next day.
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Recipe👉https://youtu.be/B8duUUbOwGc
Ingredients
For The Dough
• 2 cups maida/flour
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 4 tablespoons vegetable oil
• 1 & 1/4 cup water
• 2 cups vegetable oil for frying the kachori
Urad Dal Filling
• 1/2 cup urad dal/biuli dal/black gram split (soaked for 6 hrs)
• 1 tablespoon ginger (chopped)
• 4 pcs green chillies
• 1/2 tablespoon salt
• 1 teaspoon asafoetida/hing
• 1 tablespoon cumin/coriander powder (roasted and crushed)
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
Instructions
Dough Preparation
1. Take a big bowl, add the flour, sugar, salts and oil. Mix the ingredients together until there is no lumps.
2. Make a well in the middle and add 1/2 cup of water. Knead a semi-soft dough. Add water in batches, do not rush. Mine took 1 & 1/4 cup water in total.
3. Knead a smooth dough and set aside. Rest for 30 min.
Make the filling
4. Grind the urad dal, ginger, green chillies and salt together into a fine paste. Add little water if required. But do not put too much water as it will take more time in the pan to get dry.
5. Heat 1 tbsp oil in a pan. Keep the flame low, add the asafoetida/ hing. Add the urad dal paste into the pan.
6. Fry the filling for 2-3 min on medium flame until its dry and starts to leave the sides.
7. Add sugar and the dry roasted masala (salt if needed) and fry for another 2 min on low flame.
8. Once the filling is sticky and dry off the flame and let it cool down before use.
9. Lets make the kachoris now. Take small ball size dough and smoothen the surface. Start making a crater with help of your thumb in the middle to form a bowl so that it can hold the filling.
10. Take near about 1 tsp of the filling, make a ball and put it in. Pull the sides of the dough ball to seal the opening. Smoothen the surface and set aside.
11. Likewise make the other kachoris as well and brush some oil on each of the kachori so that they don’t form a skin.
12. Roll out each kachoris into 5-6 inch in size. Make sure to roll very gently and coat some oil in between, it prevents the kachoris from sticking while rolling.
13. Make sure the thickness is even throughout otherwise the kachoris won’t puff up.
14. Add 1-2 of vegetable oil into a deep frying pan. Heat up the oil generously. Slide the kachori carefully from the sides and fry them in medium high heat. Fry one at a time.
15. Dip the sides with a slotted spoon to help them puff up. Once Puffed and golden, turn and fry the other side as well.
16. Take out and fry the other kachoris as well. In the meantime, the oil can get too hot so turn the flame down in between. But make sure to turn up the heat again when you slide a fresh one into the oil.
17. Serve hot with Cholar dal/ Aloor dum. You can also store it and eat later. It may not have the puff and be crispy but it will taste amazing when eaten next day.