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