Google+ Badge

Saturday, February 02, 2013

Urad Dal Ki Khasta Kachori

Urad Dal Ki Khasta Kachori


For dough
Refined flour (Maida): 1 Cup
Wheat flour: 1/4 Cup
Semolina: 1/4 Cop
Cooking Oil: 2 tbsp

For Filling:
Skinned black gram (Dhuli Urad ki dal): 1 Cup
Yellow Mong Dal: 1/2 Cup
Red chili Powder: 1 tsp
Coriander seeds crushed coarsely: 1 tbsp
Dry mango (amchur) powder: 1 tsp
Chaat Masala: a Pinch
Garam masala powder: 1 tsp
Asafetida: a pinch
Cumin Seeds: 1/2 tsp
Salt to taste

For Frying: Cooking oil to deep fry

  • Mix the Maida, Semolina,Wheat flour and salt in mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth and pliable dough. Cover with moist napkin and keep aside for one hour.
  • Soak both the Dal in water for three to four hours. Put soaked moistened Dal in a blender & Grind it coarsely. It Note: It should be grainy & not a fine paste.
  • Heat 2 tbsp oil in a non-stick pan. Add Asafetida
  • Add Cumin Seeds and roughly crushed coriander Seeds & fry for a minute.
  • Add the coarsely ground dal and sauté over medium heat to get rid of moisture. When the mixture starts drying out add all other ingredients to be added in the stuffing. The stuffing should be damp and not wet. Switch off the gas and keep aside to cool.

  • Make equal sized small balls of dough. Roll out the balls to approximately three to four inches in diameter. Put about 1 tbsp of stuffing in the center. Seal the edges together using a little water and roll into a round ball. Press down the ball making it flatter. Roll it lightly, slightly thicker than puri with the help of oil or dry flour.
  • Heat the oil in a wok (kadhai); deep-fry the stuffed kachoris, a few at a time, on medium heat till they puff up and become crisp and golden.
  • Remove and drain the excess oil on absorbent kitchen paper towels.
  • Serve hot with Aloo Ki Sabji and pickle.

Post a Comment