Tuesday, September 5, 2017

Urad Dal kachori | Khasta Kachori (Savory dumplings filled with deskinned black gram )

urad dal kachori.jpeg

“Urad Dal kachori | Khasta Kachori” is a recipe which is made on festive occasions in our household. I always found it difficult to make these kachoris and use to ask my mom how can you make these difficult looking but tasty kachoris at home. She used to tell me when time will come, you will also learn how to make these. Now, I am confident about making them and hence this recipe should be on the blog to help my readers and friends to make this traditional recipe and enjoy whenever you crave for it.

Serves: 3-4
Preparation time: 1 hrs. To soak urad dal
Cooking time: 30-35 mins.


Watch on Youtube:


For Kachori:
2 cup maida/ all purpose flour
Salt to taste
2 tablespoon oil

For Dal stuffing:
1 cup Urad Dal (soaked for 1 hour)
1 inch ginger (grated or finely chopped)
Salt to taste
1 tablespoon ghee / oil
A pinch of asafoetida/hing
2 green chillies (finely chopped)
1 teaspoon cumin seeds
¼ teaspoon coriander powder
¼ teaspoon red chilli powder
½ teaspoon garam masala
1 teaspoon chaat masala
2 tablespoon fresh coriander (finely chopped)

  1. Add all ingredients for kachori dough mentioned above and knead a tight dough. Keep aside and allow to rest covered.
  2. Add the soaked urad dal (discard any water) to grinder jar and grind to a coarse paste.
  3. Heat ghee/ oil in a non stick pan. Add in cumin and let splutter.
  4. Add in grated ginger and then hing. Stir for few seconds.
  5. Now, add in red chilli powder and salt, green chillies and coriander powder. Cook on low flame, until you get the aroma of the spices.
  6. Now add in urad dal paste and mix well to combine with the spices.
  7. Roast the urad dal on a low flame and keep stirring continuously to cook it uniformly. This step needs patience and make sure dal is not left uncooked.
  8. Sprinkle garam masala and chaat masala and saute on high heat for 3-4 minutes.
  9. Add in fresh coriander leaves and mix well. Switch off the flame.
  10. Urad Dal stuffing is ready.
  11. Dough is now rested. Take a tennis ball sized dough and roll using the maida/all purpose flour.
  12. Put your stuffing in the middle of rolled dough and close it the pattie by bringing in the borders of the pattie into the middle and seal it.
  13. Again, dust your stuffed pattie and start rolling it using rolling pin. Do this gently so that stuffing does not come out and kachori reaches 3 inches in diameter. (Dust it as and when required).
  14. Repeat with all dough to make kachoris.
  15. Heat oil to medium hot in a kadai/pan. Put in your stuffed kachoris and deep fry until golden brown spots appear.
  16. Flip and cook evenly on both sides.
  17. Transfer to serving dish and serve hot with green chutney.

uraddal kachori video.jpeg

  • Do not grind urad dal to a very smooth paste. Keep it coarse.
  • Make sure to cook the urad dal uniformly and keep stirring to avoid sticking at bottom. Use a non stick pan if available.
  • Deep fry the kachoris in medium hot oil and not very hot. As this would lead to kachoris uncooked from inside.

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