Urad Dal Kachori | उरद दाल कचोरी | Sanjeev Kapoor Khazana

These flaky, golden brown urad dal kachoris make the perfect monsoon snack when paired with chutney and a hot cup of tea.

URAD DAL KACHORI

Ingredients

1½ cups split skinless black gram (urad dal), soaked for 2 hours and drained
1 tbsp oil + for deep frying
2 tsps fennel seeds (saunf) + carom seeds (ajwain)
2 tsps nigella seeds (kalonji)
Salt to taste
¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
¼ tsp cumin powder
2 tsps dried mango powder (amchur)
½ tsp asafoetida (hing)
1 tsp Tata Sampann Kasuri Methi
2 tbsps raisins
Green chutney to serve
Dough
1½ cups refined flour
A pinch of baking soda
Salt to taste
¼ cup ghee

Method

1. In a blender jar, add urad dal and grind to a coarse paste.
2. Heat oil in a non-stick pan, add carom seeds and fennel seeds, sauté for a few seconds. Add nigella seeds and sauté for a few seconds.
3. Add salt, turmeric powder, red chilli powder, coriander powder and cumin powder. Add amchur, asafoetida and sauté. Add 2 tbsps water and mix well.
4. Add the prepared paste and mix well. Sauté till the mixture turns dry and cooked. Switch the heat off.
5. Add Tata Sampann Kasuri Methi, raisins and mix well. Transfer into a bowl and set aside to cool.
6. For the dough, add refined flour, a pinch of baking soda, salt, and mix well. Add ghee and mix till resembles bread crumbs.
7. Add water little by little and knead to a soft dough. Set aside for 10-15 minutes.
8. Take a lemon sized portion of the dough, shape it into a ball and flatten it. Spread the dough and make a cavity in the centre.
9. Mash the prepared mixture and take a portion of it and shape it into a ball.
10. Place the prepared ball in the cavity of the dough and press it in the centre, stretch the dough from the sides and seal. Discard the excess hanging dough from the top and press the top to seal the top.
11. Rest the stuffed dough for 10 minutes. Roll the dough into a small disc and set aside.
12. Heat sufficient oil in a kadai and drop in the prepared kachoris, deep fry on low heat till golden and crisp. Drain on an absorbent paper.


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