A kachori is another extremely popular breakfast dish or snack of North India. Having said that, it also has a fanbase spread throughout the rest of India as well. Out of all, a Dal Kachori is one of the most famous ones and is also a street food at many places. This is my recipe of an Urad Dal Kachori, with a scrumptious stuffing of spiced ground black gram or urad dal. I’m quite sure, once you try it, you’re going to get addicted to it.
What is Kachori
The delicious snack kachori is nothing but a deep-fried, mostly spicy flaky bread or pastry which is stuffed with a lentil filling. Hence, also well-known as a Dal Kachori.
Traditionally, the outer crust is either made of all-purpose flour, whole wheat flour or a mix of both. The dal stuffing can be a spiced moong lentil or black gram one, just like this Urad Dal Kachori.
Kachori has innumerable variations pan India. While a Dal Kachori is a savory favorite, there are many versions like Jodhpur’s Mawa Kachori, which is a sweet dish. Rajasthan is also valued for its other variations in kachori, like the Kota Kachori or the Pyaaz Kachori (Onion Kachori).
Table of Contents
Delhi street food has a special dish which uses a kachori and turns it into a chaat. This is the Raj Kachori which is absolutely a mind-blowing creation. The different layers of taste and texture do make you really happy.
Then, there’s Bengal’s prized possession, the Koraishutir Kochuri with a spiced green pea stuffing.
About Urad Dal Kachori
The Urad Dal Kachori recipe is not like its flaky counterpart Khasta Kachori. It is not even soft like a poori. So, I would say that these kachoris stuffed with an urad dal filling have both the softness and crispiness to it.
Primarily, all-purpose flour is used for making the outer covering of a Dal Kachori. But I have used both whole wheat flour and all-purpose flour in this Urad Dal Kachori recipe. You can also prepare it only with the whole wheat flour.
For this Urad Dal Kachori, I coarsely grind the urad dal, sauté it and then use it as a stuffing for the kachoris. For a firmer and flakier kachori, you can reduce the quantity of water while kneading, and make a firm dough.
You will find an Urad Dal Kachori or even any other Dal Kachori being served with an aloo sabzi (potato curry) in north Indian states like Uttar Pradesh and Delhi. This is a classic breakfast combination as well, that side of the country. Even I have tried this pairing on occasions, during our trip to Varanasi.
Preparing the Urad Dal Kachori does take time. So, you can first prepare your potato curry and then proceed with preparation of the kachoris. You will need to soak the urad dal overnight or for 3 to 4 hours for this recipe.
How to make Urad Dal Kachori
Make Dough
- In a mixing bowl or pan, take 1 cup all-purpose flour, 1 cup whole wheat flour, ½ teaspoon baking powder and ½ teaspoon salt.
2. Mix very well with a spoon or wired whisk.
3. Then, add 3 tablespoons ghee. You could opt to add 3 tablespoons oil instead of ghee.
4. Rub the fat in the flour mixture with your fingertips and mix very well. You should get a breadcrumb like texture in the flour mixture. When you hold a portion of the mixture in your palm, it should not fall apart and break, but hold itself.
5. Next, add ⅓ cup water (or as required) in parts.
6. Begin to knead.
7. Add enough water to make a smooth, soft dough. I added ⅓ cup of water. You can add less or more depending on the quality of flours. Cover with a moist cloth and set aside for 30 minutes for the dough to rest.
Make Urad Dal Paste
8. Rinse a couple of times and then soak ½ cup urad dal in enough water for 3 to 4 hours or overnight. Later, drain all the water.
9. Add the urad dal in a grinder or blender.
10. Without adding water or adding very less water, grind to a semi-fine or a coarse paste. Do not make a fine paste. I have added 3 tablespoons water while grinding.
Transfer the ground paste to a bowl or plate. Scrape off the sides with a spatula or a spoon and add it to the bowl or plate containing urad dal paste.
Set the paste aside. The paste is slightly slimy and sticky. So, it is better you remove it aside first in a separate plate or bowl.
Make Kachori Filling
11. Heat ½ tablespoon ghee in a pan. Add ½ teaspoon cumin seeds and let them sizzle.
12. Next, add 1 teaspoon chopped ginger and 1 teaspoon chopped green chili.
13. Sauté till the raw aroma of the ginger goes away.
14. Keep the heat low or you can turn off the heat. Then, add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).
15. Also, add ½ teaspoon crushed fennel seeds or fennel powder.
16. Mix very well.
17. Then, add the prepared urad dal paste.
18. On low heat, first mix and then begin to sauté the urad dal paste. You do need to apply some pressure with your hands while mixing.
19. Add salt as per taste.
20. Mix again and with frequent stirring, cook the urad dal mixture till it thickens and dries a bit.
21. The consistency of the paste should not be liquidy, but dry and like a dough. Allow the paste to cool.
22. Then, make small balls from the urad dal mixture.
Assemble and Shape
23. Additionally, make the same number of balls from the dough.
24. Spread some oil on the dough ball and roll to a circle of about 5 to 6 inches in width.
25. Flatten a prepared lentil ball and then place it on the dough circle.
26. Pleat and then join the edges bringing them to the center.
27. Press the top. Be careful to seal the edges properly.
28. Again roll into a circle of 5 to 6 inches width. Prepare all kachoris this way. Keep them in a large plate and cover with a moist kitchen cloth.
Fry Urad Dal Kachori
29. Heat oil for deep frying in a pan or kadai.
30. Check the oil temperature by adding a tiny piece of dough in it. If it comes steadily and gradually on top, the oil is medium hot and ready for the kachoris to be fried.
31. Gently place the kachoris in the hot oil. Fry at a medium-low or medium heat.
32. Gently nudge with a slotted spoon, so that they start puffing up.
33. When one side is golden and the oil has stopped spluttering, turn over and fry the other side.
34. Fry till the second side is also golden and the oil has stopped sizzling. Some kachoris will puff up and some won’t. But its fine, as all will taste good.
35. This one got extra browned as I was taking the pictures. Remove with a slotted spoon.
36. Place them on kitchen paper towels. Fry all the kachori this way in batches.
37. Serve Urad Dal Kachori hot with your preferred potato curry or aloo rasedar, Mathura Ke Dubki Wale Aloo or mango pickle.
Serving Suggestions
As mentioned earlier, the Urad Dal Kachori is awesome with a potato sabzi/curry. So, at my place I team it up with 2 of my favorite aloo sabzi versions, the Mathura Ke Dubki Wale Aloo and the Aloo Rasedar. These combinations are loved by all in my family.
However, this particular Dal Kachori is so good that you can relish it even plain, with fresh curd or a tangy mango pickle. This Punjabi style Aam Ka Achar is my absolute favorite one.
These kachoris are quite filling. Thus, make for a heavy breakfast or brunch. Also, because of this, I would not suggest these to be consumed on regular days. Keep it for your special days, parties or festive occasions.
Expert Tips
- You can prepare these kachoris with just whole wheat flour. If doing so, there may be a need of adding more water while kneading the dough.
- Alter the quantity of spice powders according to your likings and preferences.
- If you want a flakier and firmer kachori, lessen the quantity of water while kneading. This will also result in a firm dough, rather than a soft one.
- The urad dal paste should not be liquid, but be dry like a dough. So, don’t add water or add very less water while grinding.
- Fry the kachori in oil heated to medium-low or medium temperature. Frying them in oil that isn’t sufficiently hot will result in increased oil absorption. Conversely, frying them in excessively hot oil may lead to rapid browning on the outside while the inside dough remains undercooked.
- This recipe can be doubled or halved according to your needs.
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Urad Dal Kachori
Ingredients
For kachori dough
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons Ghee (clarified butter)
- ⅓ cup water or add as required
For lentil stuffing
- ½ cup urad dal (hulled and split black gram) – soaked in water for 3 to 4 hours or overnight
- 3 tablespoons water for grinding urad dal, grind to a semi fine paste
- 1.5 inches ginger or 1 teaspoon finely chopped ginger
- 1 teaspoon green chillies – finely chopped
- ½ tablespoon Ghee
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon Coriander Powder
- ½ teaspoon crushed fennel seeds (or fennel powder)
- 1 teaspoon amchur powder (dry mango powder)
- 1 pinch asafoetida (hing)
- salt as required
other ingredients
- oil for deep frying, as required
Instructions
Making kachori dough
- In a mixing bowl or pan take the all-purpose flour, whole wheat flour, baking powder and salt.
- Mix very well with a spoon or wired whisk.
- Add 3 tablespoons ghee. You can also add 3 tablespoons oil.
- Rub the fat in the flours with your fingertips and mix very well.
- You should get a bread crumb like texture in the flour. When you hold a portion of the mixture in your palm, it should not fall apart and break, but hold itself.
- Then add water in parts and begin to knead.
- Add enough water to make a smooth soft dough. I have added ⅓ cup water.You can add less or more depending on the quality of flours. Cover with a moist cloth and keep aside for 30 minutes to rest the dough.
Making urad dal stuffing
- Rinse a couple of times and then soak the urad dal in enough water for 3 to 4 hours or overnight. Then drain all the water.
- Add the urad dal in a blender or grinder. Without adding any water or adding very less water, grind to a semi fine or a coarse paste. Do not make a fine paste. I added 3 tablespoons water while grinding. Keep the paste aside.
- Heat ½ tablespoon ghee in a pan. Add cumin seeds and let them sizzle.
- Next add finely chopped chopped ginger and green chilles.
- Sauté until the raw aroma of ginger dissipates.
- Keep the flame to a low or you can turn off the heat.
- Add turmeric powder, red chilli powder, coriander powder and crushed fennel seeds or fennel powder and a pinch of asafoetida (hing).
- Mix very well ensuring the spices do not burn. Next add the urad dal paste.
- On a low heat first mix and then begin to sauté the urad dal paste. You do need to apply some pressure from your hands while mixing.
- Add salt as per taste.
- Mix again and with frequent stirrings cook the urad dal paste till it thickens and dries a bit.
- The consistency of the paste should not be liquid but dry and like a dough.
- Allow the paste to cool.
Making urad dal kachori
- Then make small balls from the urad dal mixture.
- Also make the same number of balls from the dough.
- Spread some oil on the dough ball and roll to a round circle of about 5 to 6 inches in width.
- Flatten the lentil ball and then place it on the dough circle.
- Pleat and then join the edges of the rolled dough bringing them to the center.
- Press the top. Be careful to seal the edges properly.
- Again roll into a circle of 5 to 6 inches width. Prepare all kachori this way. Keep them in a large plate and cover with a moist kitchen cloth.
Frying
- Heat oil for deep frying in a pan or kadai.
- Check the oil temperature by adding a tiny piece of dough in it. If it comes steadily and gradually on top, the oil is medium hot and ready for the kachori to be fried.
- Gently place them in the hot oil. Fry at a low-medium or medium flame.
- Gently nudge with a slotted spoon, so that they start puffing up.
- When one side is golden and the oil has stopped spluttering, turn over and fry the other side.
- Fry till the second side is also golden and the oil has stopped sizzling. Some of the kachori will puff up and some won’t. But its fine as they still taste good.
- Remove with a slotted spoon and place them on kitchen paper towels. Fry all the kachori this way in batches.
- Serve urad dal kachori warm or hot with your favorite potato curry or rasedar aloo or dubki wale aloo. It pairs well as a snack with some curd (yogurt). You could also pair it with chai.
Notes
- This recipe can be doubled as well as halved.
- You can also just use whole wheat flour. If using whole wheat flour, then some more water may be required while kneading the dough.
- Add less or more spice powders as per your taste preferences.
- For a firmer and flakier kachoris, you can reduce the amount of water while kneading and make a firm dough.
- Fry the kachori in medium-low or medium hot oil. Fry in oil which is not hot enough, will make them absorb more oil. Frying them in very hot oil will make them quickly browned from outside and the inside dough can be undercooked.
Nutrition Info (Approximate Values)
This Urad Dal Kachori recipe from the archives was first published in October 2016. It has been updated and republished in February 2024.
Dassana hi…the best thing about this website is that u r just perfect…yur yur work of art n presenting it is just awesome..I hv tried so many recipes of yurs…n they just came all well…thank u dear..l
thanks a lot succurrina. glad to know and happy cooking.
Very nice and accurate recipe ..u made such a difficult dish on finger tips..hats off for recipe..thank u so much for providing this recipe..
Welcome Nikita. Thanks for your kind words.
Okk thanks 🙂 will try it again 🙂
welcome sheetal.