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 into the mixture.The
stuffing is ready. (i didnt had coriander leaves that day)
*If
using soda bi carb, add it to this mixture just before you start making
kachoris.
To make kachori-
Heat
oil in a deep pan to fry kachori. Let the oil heat to desired temperature.
Meanwhile, take a small walnut sized ball of the dough. Flaten it and stuff 1
tsp mixture in it and seal the edges.
Roll
the stuffed ball into a flat thick disc (kachori). Make sure you roll it with
light hands, else the filling will come out of the ball.
Once
oil is ready, put this kachori into the oil and turn down the flame to medium.
Every few seconds flip kachoris so that they are cooked from both sides.
Fry
until both sides are brown and crispy and the kachoris is puffed completely.
Take
it out in a plate and make rest of the kachoris in the similar manner.
Below
is the printable version of this recipe.
Urad dal kachori
recipe:
Urad
dal kachori – deep fried lentil shells.
AUTHOR:
Monali
RECIPE
TYPE: Snack/Breakfast
CUISINE:
North Indian
SERVES:
4-6
INGREDIENTS (measuring cup used, 1 cup=237
ml)
For dough-
2 cup
all-purpose flour/maida
¼ cup
Oil
½ tsp
salt or as required
½ cup
+ 3 tbsp. water or as required
For stuffing-
½ cup
urad dal
1
tbsp. Oil
2 pinch of Hing(asafoetida)
½ tsp
Cumin seeds(Jeera)
1 tsp
Coriander powder (Dhaniya powder)
1 tsp
fennel powder (sauf powder)
2
green chili
1 inch
piece of ginger (adrak)
½ tsp
red chili powder
¼ tsp
garam masala
½ tsp
salt or as per taste
¼ tsp
baking soda (optional)
Oil
for deep frying
DIRECTION
Rinse
and wash the dal 2 to 3 times. Soak urad dal in water for at least 2 hours.
Drain
and keep aside.
Take
refined flour in a bowl, add salt and oil. Mix well.
Add
water to make soft dough and keep it aside. Leave the dough for about 15 to
20 minutes.
Stuffing-
Coarsely
grind the soaked dal in a grinder.
Heat
oil in a pan and put cumin seeds, coriander powder, anise powder, green chili
and ginger into it. The stove heat should be low.
Roast
the masala for few seconds and add the ground dal to it. 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 and garam masala into the mixture.
The
stuffing is ready.
If
using soda bi carb, add it to this mixture just before you start making
kachoris.
To make kachori-
Heat
oil in a deep pan to fry kachori. Let the oil heat to desired temperature.
Meanwhile, take a small walnut sized ball of the dough. Flaten it and sttuff
1 tsp mixture in it and seal the edges.
Roll
the stuffed ball into a flat tick disc (kachori). Make sure you roll it with
light hands, else the filling will come out of the ball.
Once
oil is ready, put this kachori into the oil and turn down the flame to
medium. Every few seconds flip kachoris so that they are cooked from both
sides. Fry until both sides are brown and crispy and the kachoris is puffed
completely.
Take
it out in a plate and make rest of the kachoris in the similar manner.
NOTES
Soda
bi carb is added to ensure that all the kachoris puff up well.
You
can easily fry 3-5 kachoris at a time, depending upon the size of the pan.
If you
put the kachoris in hot oil and if it puffs up before turning the side,
chances are that the daal masala will stick only to the one side of the
kachori. But if you turn it over once in the oil before it starts puffing
then the masala will be on both the sides.
SERVING
SUGGESTION
Serve
khasta urad dal kachori hot with green coriander chutney. Traditionally it is
served with Mathura ke dubki waley aloo ki sabzi and khatti methi kaddu ki sabzi.
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