Kachoris are mainly made with refined flour. A spicy stuffing of lentils or vegetable are stuffed in the small portion of dough and rolled into medium thick disc and then deep fried in hot oil.
Urad dal khasta kachori is very popular in the state of Uttar Pradesh and Rajasthan. The white lentil (urad dal) is soaked and coarsely ground and then mix of different spices are added in the filling. This crisp and delicious urad dal khasta kachori is best served with special north Indian style aloo ki sabzi and khatti methi kaddu ki sabzi.
Urad dal kachori is a specialty of Rajasthan and Uttar Pradesh, what missal pav is to Mumbai, aloo paratha and lassi to Punjab and Sambhar and idli to Chennai; the essential heavy and hearty breakfast.
This kachori has a good shelf life; it can be consumed for 3 days.
Step by step recipe of Urad dal Kachori:Rinse and wash ½ cup dal 2 to 3 times. Soak urad dal in water for at least 2 hours.
Drain and keep aside.
Take 2 cups refined flour in a bowl; add ½ tsp salt and ¼ cup oil.
Combine and rub the oil well in the flour.
Add water to make soft dough and keep it aside. (I used ½ cup and 3 tbsp of water to knead the dough)
Leave the dough for about 15 to 20 minutes. After that knead it to smooth.
Coarsely grind the soaked dal in a grinder, without water or just 1-2 tsp water, if required.
Heat oil in a pan and put ½ tsp cumin seeds and 2 pinch of asafoetida (hing).
The stove heat should be low. Add 1 tsp coarsely ground fennel powder and 2 green chilies (finely chopped or ground)
Add 1 tsp coriander powder and 1 inch piece of ginger (grated) into it.
Add ½ tsp red chili powder and ¼ tsp garam masala.
Roast the masala for few seconds and add the ground dal to it.
Add salt as per taste. Mix the dal well with the masala and roast it.
Turn off the flame once the dal turns brown in color and add coriander leaves in...