Crispy, flaky and delicious Urad Dal Kachori is my all time favorite snack. An irresistible and yummy meal filled with savory lentil stuffing and spices. And yes, it’s Vegan!!
Khasta kachoris are round puff pastry stuffed with urad or moong dal. It’s one of the most loved street food of India. Kachoris of Rajasthan are famous throughout the country.
Did you get a chance to try the delicious Urad Dal Kachori or pyaaz ki kachori of Rajasthan? If not, you are missing on a mouthwatering and tempting delicacy of the North.
Make a list of lip-smacking delicacies that you must try on your next trip, and khasta kachoris are a must. Take My Word For It! Especially pyaaz ki kachori (pastry stuffed with onion stuffing) of Jodhpur. Ah-mazingly delicious!!
Just writing about it makes my mouth water. 😉 Well then, why wait? Let’s move on with this recipe. Consider yourself warned – full flavor ahead and did I forget to mention that…. they are unbelievably flaky!
Now, onto the recipe!
This recipe is divided into three steps –
- Preparing the stuffing
- Making dough
- Finally assembling the kachoris and frying them.
These kachoris are filled with a savory stuffing of urad dal and aromatic Indian spices. This stuffing is also referred to as pithi ka masala which is used in making yummy pithi wali parathas. Compared to other kachoris, urad dal kachori has a longer shelf life. This stuffing can be made ahead of time.
HOW TO MAKE KHASTA KACHORIS?
Follow the step by step instructions below on how to make these kachoris. Few tips and tricks to follow –
- all the ends are sealed and squeezed together.
- Even a tiny opening will make the kachoris open up during frying resulting in a mess.
- Oil should not be too hot.
- Kachoris, when added to hot oil, should sink to the bottom of the kadahi/pan first and then float right back up.
- The secret to a crispy and flaky kachori – fry it a low flame and it STAYS crispy and crunchy for a longer period of time.
Do give this recipe a try and treat your taste buds to these yummy khasta kachoris. What more to say about this recipe – it’s genuinely an indulgence at its best! These kachoris are full of flavor, rich and sinfully delicious. Try it and see the results.
They can be relished with hot tea in the morning or in the evening.
If you happen to make this dish, do share a yum picture or leave a comment below. Would love to hear from you.
- 2 cups Maida (or use 1 cup maida + 1 cup wheat flour)
- 1/2 teaspoon Baking soda
- 4 tablespoon Vegan Butter or Oil
- 1/2 cup Water + 2 tablespoon Water
- 1/2 teaspoon Ajwain/ Carrom seeds
- Salt to taste
- Oil for Frying
DAL MASALA INGREDIENTS
- 1 cup Urad Dal
- ¾ cup Besan (Chickpea flour/ Gram flour)
- 1 tablespoon Saunf (Fennel seeds)
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Dried Ginger Powder or 1.5 teaspoon crushed ginger
- 2-3 small green chilies chopped (optional)
- 1 tablespoon Coriander powder (sukha dhaniya)
- 1 tablespoon Roasted cumin seeds
- 1 teaspoon Ajwain/ Carrom seeds
- ½ teaspoon Mustard seeds
- 1 tablespoon Amchur Powder (Mango Powder)
- 1 tablespoon Kasoori Methi
- ½ tablespoon Degi Mirch or Red chili Powder
- ⅛ teaspoon Hing (asofetadia)
- Salt to taste
- 1 tablespoon Sugar (optional)
KACHORI MASALA PREPARATION
- Wash and clean Urad dal and soak it for about an hour or more.
- After the desired time, drain the dal and wash it again.
- Transfer soaked dal to a pan and cover the dal with water. Add salt and turmeric and bring it to a boil.
- During the boiling process, a frothy layer will rise to the top...
- Discard it.
- Keep boiling till the grains are soft and tender.
- To check if the grains are cooked - spoon out some grains and rub in between your fingertip. It should mash up easily. If it doesn't then boil the dal for another 5-7 minutes.
- By this time all the water must have dried up. But to be on the safe side, strain the dal through a strainer and allow it to sit till all the water as drained out.
- Assemble all the spices to prepare the tempering/tadka for the cooked dal.
- In a pan add hing, mustard seeds and fennesl seeds.
- As they start to sputter, add in dal along with all the dry spices.
- Mix till all the spices are well blended.
- Add besan to this mixture and saute till besan is fully cooked. Dal mixture will look all crumbly.
- A closer look at cooked masala.
- Before stuffing the kachoris allow the mixture to cool down completely.
- In the meantime let's prepare the dough. Assemble all the ingredients. Vegan butter can be substituted with oil. Oil works better than butter.
- Blend flour, salt, baking soda, oil/vegan butter and carom seeds together until crumbly then slowly add in water.
- Work on kneading a soft pliable dough.
- Let the dough rest for 10 -15 minutes.
- After the desired time, knead the dough for another 2-3 minutes. Dough elasticity and gluten formation is enhanced by kneading. This will also prevent the bubbles to form on cooked kachoris. The dough is ready, let's start assembling the kachoris.
- Heat oil in a kadai/pan. Take a golf ball size dough ball.
- Flatten the dough using a rolling pin.
- Like a small disc shaped circle.
- Place two teaspoon mixture on the flattened dough.
- Bring the two ends together, fold and pinch them together.
- Bring the top end together and join it with the two folded parts. Pinch all the ends in the center.
- Seal and secure all the ends and it will take a shape of a ball. Remove the extra dough and shape it like a round ball to get round kachoris. Round shaped kachoris will become fluffy during frying resulting in evenly browned round kachoris. (as shown in the pics above)
- If you prefer the kachoris like the market ones then flatten the kachori by gently pressing it down either with your palm or with a rolling pin.
- Flattened khasta kachori is ready. With your hands, give it a round shape.
- Drop it in the hot oil. Kachoris should sink to the bottom of the kadahi first and then float right back up. Oil should not be too hot. For khasta kachoris fry them longer in oil. Keep pressing and turning them around like a puri and the kachoris will start to puff.
- Cook it on a low flame for khasta kachoris. For me, some came out flat but the rest kachoris puffed up beautifully.
- Flip and cook until the kachori is evenly cooked and golden brown from both sides.
- Place it on a kitchen towel to drain excess oil. Flat kachoris will look like this.
- Repeat the process with rest of the kachoris.
- This recipe makes 15 small kachoris and 8 large (flat) kachoris.
- Enjoy these warm and khasta dal ki kachori with green chutney and tamarind chutney!!
- You can also prepare Kachori chaat with hot kachoris. Simply top your kachoris with beaten curd, coriander chutney and Imli ki chutney (tamarind chutney) and enjoy! Chutney links provided in the main post.