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Friday, 26 September 2014

Urad Dal Kachori (Stuffed Deep Fried Indian Bread)

          This is the most popular breakfast in most of the Northern regions of India. A plate of these hot and crispy fried breads along with some spicy potato curry is simply out of this world. Urad Dal Kachoris are almost similar to Bengali's very own Koraishutir (peas) Kachori. They taste not only delicious but are quite filling to last you the entire day. Sp please check for a step by step method with pictures to prepare it.

  • 1 cup maida (plain flour)
  • salt to taste
  • 2 tbsp. oil
  • 1/4 tsp. baking soda
  • water to knead


  • 1/2 cup urad dal (slit green gram), soaked overnight
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida (hing)
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • salt to taste
  • 1 tsp. garam masala powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. amchur (dry mango powder)
  • 1 tsp. kasuri methi, crushed
  • oil to deep fry

          Grind the urad dal with very little water to a coarse paste. Heat oil in a non-stick pan and temper with cumin seeds followed by asafoetida. Add the ginger and green chilies and saute for a minute on low flame.

          Now add the urad dal paste, and all the powdered masalas and saute till the moisture evaporates and the mixture is dry. Keep aside to cool down.

          In a bowl, combine the maida, salt, soda bicarb and oil and mix well so that it appears like bread crumbs. Now knead a stiff dough with required quantity of water. Keep aside for 30 minutes.

          Divide the dough and the filling into 17 equal portions. Flatten each portion of the dough, fill the urad dal mix and close all the edges.

           Roll out into a small circle just like a puri. Roll out the rest of the dough in a similar manner and keep aside.

          Heat oil in a deep pan and fry the kachoris one at a time till golden in colour on both sides. Drain and serve, hot with potato curry.

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