KACHORI with black lentils and Chickpea flour is crisp and tasty. Prepared using Urad Dhal soaked in water for 5 hours and then coarsely ground. Cooked with some spices then stuffed inside the KACHORIS. You may also like KACHORIS stuffed with Peas and Cheese. Do check it right here in this blog with many more other recipes.
The stuffing is prepared using urad dhal mixed with spices and chickpea flour. These are sautéed in some oil in low flame until gets dried and a nice aroma starts to come. You may easily control the amount of spices you need for your kachoris.
The dough for these kachoris that I prepared is made with chickpea flour and plain flour. Although the kachoris are usually made using plain flour or whole wheat flour or both mixed are the common ones. But this turned out pretty good actually I must say. These are crisp and tasty kachoris. Goes great with chutneys, curry or you may enjoy these plain as a tea-time snack.
I personally love these kachoris and I suggest enjoying these hot instead of storing these. But if you want you may store them in a refrigerator and later warm them up and enjoy.
Ingredients required to prepare kachori
- Oil 3 tablespoons
- Black Lentils (Urad Dhal) 2 cups
- Cumin seeds whole 1 teaspoon
- Coriander seeds whole 2 teaspoons
- Carom seeds (Ajwain) 1 teaspoon
- Fenugreek seeds whole (Sauf) 1 teaspoon
- Asaphedita (hing) 1/2 teaspoon
- Red chili powder 1 teaspoon
- Green chili s chopped 2 teaspoons
- Ginger crushed 2 teaspoons
- Chickpea flour (Besan) 1/4 cup
- Garam masala powder 1 teaspoon
- Mango powder 1/2 teaspoon
- Sugar 1 teaspoon
- Salt as per taste
For Preparing Dough we need
- 1 cup of chickpea flour
- 1 and1/2 cups of plain flour I.e maida
- Water as required to knead a soft and smooth dough
- Salt as per taste
- Clarified butter (ghee) 3 tablespoons or you may use oil in place of ghee
- Sufficient Oil for deep frying the KACHORIS
Notes:
- Coarsely ground the lentils using a chopper or grinder before frying these.
- The oil must be warm enough to fry the kachoris but it should not be too hot. Fry these in low flame on each sides equally for best results.
Total cook time
- Preparing the spices 10 minutes
- Preparing the dough 10 minutes
- Rolling, Stuffing, and Frying on low flame 2 hours approx.
Total Cook Time: 2 hours and 20 minutes
Directions to prepare
Wash and clean urad dhal under running water nicely. Then soak them in clean water for 5 hours or leave them overnight.
Drain the water using a strainer and leave it for 10 minutes like that.
Transfer dhal into a chopper like I have used or simply use a grinder, whatever works great for you. Just coarsely grind these and keep them aside until we prepare the spices.
We need few whole spices like cumin seeds 1 teaspoon, coriander seeds 2 teaspoons, carom seeds (Ajwain) 1 teaspoon, fenugreek seeds (Sauf) 1 teaspoon. Collect all the spices in one place and then heat 2 to 3 tablespoons of oil into a wok or a frying pan.
Once the oil is heated add all the whole spices and quickly sauté in low flame. Immediately add Asaphedita (hing) 1/2 teaspoon, Red chili powder 1 teaspoon, Green chili s chopped 2 teaspoons,
Ginger crushed 2 teaspoons and sauté.
Now add chickpea flour into the spices and mix. Cook Chickpea flour and the spice mixture for about a minute on low flame. Then add garam masala powder 1 teaspoon, Mango powder 1/2 teaspoon, Sugar 1 teaspoon, Salt as per taste, and cook these all together for 4 to 5 minutes or until the mixture looks dried and a nice aroma starts to come. The lovely aromatic mixture is ready for stuffing our kachoris.
Preparing the Dough:
Into a large bowl take 1 cup of Chickpea Flour, 1 and 1/2 cup of All-purpose flour, and sprinkle some salt into it. Give these a mix. Then add 3 tablespoons of clarified butter and mix using hands. Add water slowly into the mixture and knead to prepare a smooth and soft dough. Knead thoroughly for 4 to 5 minutes. The dough gets really softer and nicer.
Rolling, Stuffing And Frying the Kachoris:
Take a portion of the dough and roll it out with the help of a rolling pin. Sprinkle some dry flour where ever required.
At the center of the rolled-out dough put 2 to 3 tablespoons of Stuffing. Fold through the corners. Pull the corners from the sides and press them together in one place. Stick and seal the corners by pressing lightly using hands and flatten the dough to shape them round forming the shape of a Kachori.
Similarly prepare all together and keep them ready for deep frying these.
Frying: Heat sufficient oil into a pan. The oil should not be too hot. Drop one by one carefully and fry in low flame. Flip and turn to fry equally on both sides until turns golden brown in color. Splashing oil on top while frying these kachoris helps them to puff. It balances the heat on both sides equally thus helping it cook nicer.
Step by step method along with the images below
Preparing dhal for the kachoris
Wash and clean 2 cups of urad dhal (Black Lentils) thoroughly under running water
Drain the water
Transfer into a bowl and fill with clean water. Let these lentils soak for 5 hours or overnight
Looks like this after being soaked for 5 hours
Drain out the water
Leave these for 15 minutes
Whole spices required…
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Carom seeds (Ajwain) 1 teaspoon
Fenugreek (Sauf) 1 teaspoon. Collect all the spices in the bowl and keep aside for later use.
Grinding Dhal
To coarsely grind these I have used a mini-chopper. You may use a grinding jar to coarsely grind these.
The chopper needs to be full because this way it would be able to coarsely grind them.
In between stir the lentils using a spoon so that the chopper should be able to evenly break the lentils into smaller pieces. This process takes a while and we need a coarse texture of the lentils for best results.
You may also coarsely grind these in a grinding jar.
Frying the whole spices
Heat 3 tablespoons of oil into a wok or a frying pan and add the whole sipes.
Quickly stir
Immediately add Asafoedita 1/2 a teaspoon
1 teaspoon of red chili powder
Green chillies finely chopped as required
Sauté few seconds. Keep the flame low
Crushed ginger 2 teaspoons
Stir to mix
Add chickpea flour 1/4 cup
Mix
Fry in low flame for a minute
Add the lentils
Mix and cook for about 5 minutes
Add garam masala powder 1/2 teaspoon
Sugar 1 teaspoon
Mix
Add salt as required
Cook 3 to 4 minutes or until done.
Slowly the mixture gets dried and is ready for filling.
Preparing the dough for the KACHORI
1 cup of chickpea flour
1 and 1/2 cups of All-purpose flour
Sprinkle some salt
Give it a mix
Clarified butter ( Ghee ) 3 tablespoons. In place of ghee you may use oil as well.
Mix and combine using hands
Add water slowly as required to form a smooth and soft dough.
Knead the dough 4 to 5 minutes using hands
Smooth and soft dough forms
Take a portion of the dough
Shape as a ball
Sprinkle some dry flour on the surface and roll the dough to flatten
Stuffing the rolled dough
Put 2 to 3 tablespoons of stuffing in the center
Fold through the corners as shown in the images below
Collect and hold the corners and one place
Press the corners together to stick
Tap lightly on top of the dough to smoothen the dough
Sprinkle some dry flour if it feels sticky to the hands
By pressing lightly all over flatted and shape them up.
Similarly prepare all and keep aside to fry
These are now ready to fry
Frying the KACHORI
Heat sufficient oil for deep frying these. Drop the kachoris slowly one by one. Note: The oil should not be too hot because if the oil is too hot the kachoris will burn on the top and will not be cooked inside at all. So make sure the oil is warm enough for frying but not too hot.
Within few seconds turn them to the other side. Splash oil on top of the KACHORI using a spatula. Because this helps the kachoris to puff thus cooks well and gets a beautiful golden color evenly all over and to both the sides.
Also while you fry these make sure to keep the flame at low throughout the frying process. Because this step surely helps to fry the kachoris very well inside and thus tastes better.
Fry both the sides evenly until turns golden brown in color
Take them out and place on top of a paper towel or a paper plate to soak excess water.
Let’s check inside
These are crisp and tasty
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