Urad dal kachori recipe – delicious snack of urad dal kachori, where a spiced filling of ground urad dal is stuffed in kachori.
This recipe of urad dal kachori is not like the flaky Khasta kachori. it is not even soft like poori. It has both softness and some crispness and flakiness in it. Urad dal kachori are often served with aloo sabzi in North Indian states like Delhi and Uttar Pradesh.
These urad dal kachori are so good, that you can even have them plain or with a mango pickle or fresh curd. Since both kachori and aloo sabzi is loved at my place, I did prepare mathura ke dubki wale aloo to go with the kachori.
Preparing the kachori takes time. so you can first prepare the aloo curry and then proceed with preparing the kachori. You will need to soak urad dal overnight or for 3 to 4 hours.
In the recipe the urad dal is coarsely ground, sauteed and then stuffed in the kachori. For a firmer and flakier kachori, you can reduce the amount of water while kneading and make a firm dough.
Though mostly all purpose flour is used for making kachori, We have used both whole wheat flour and all purpose flour. You can also prepare only with whole wheat flour.
Urad dal kachori is heavy and filling. so these are not meant to be made on regular days. Thus apt for festive occasions or for parties.
Preparing urad dal kachori filling
Making urad dal kachori
Frying urad dal kachori
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