Recipe: Urad Dal Khasta Kachori

A crisp, flaky kachori filled with spiced urad dal, this classic preparation is closely associated with the food culture of Uttar Pradesh and is commonly served with Mathura-style potato curry. 

Prep time: 30 mins + soaking | Cook time: 30 mins | Servings: 4

Ingredients

• 2 cups maida
• 4 tbsp ghee
• ¾ cup urad dal
• 1 tsp fennel seeds
• 1 tsp coriander seeds, crushed
• ½ tsp cumin seeds
• ½ tsp black pepper, crushed
• ½ tsp red chilli powder
• ½ tsp amchur powder
• ¼ tsp hing
• 1 tsp grated ginger
• Salt, to taste
• Oil, for deep-frying

Get the ingredients here

Method

1. Soak the urad dal for 4-5 hours. Drain thoroughly and grind coarsely.
2. Heat 1 tbsp ghee or oil in a pan. Add hing, fennel, cumin and coriander seeds.
3. Add ginger and the ground dal. Cook on low heat until the moisture evaporates.
4. Add black pepper, chilli powder, amchur and salt. Cook until dry and crumbly. Cool completely.
5. Mix maida, ghee and salt. Rub together until the mixture resembles breadcrumbs.
6. Add water gradually and knead into a firm dough. Rest for 20 minutes.
7. Divide the dough into portions. Flatten each, fill with the dal mixture and seal.
8. Gently flatten into thick discs.
9. Deep-fry on low-medium heat until puffed, crisp and golden.

Tip: Fry the kachoris slowly. A moderate temperature helps the pastry cook through while developing its signature khasta texture.