Urad Dal Kachori

Step 1

To Make Dough

Mix the flour, semolina, salt and ghee. Add water slowly to make dough. Dough should be firm but pliable. Cover the dough and let it sit for at least fifteen minutes.

Step 2

To make filling

Boil dal in about 2 cups of water, until dal is soft not mushy. Drain the access water.

Step 3

Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal.

Step 4

Stir continuously, and keep pressing dal, until water from dal has evaporated, notes, dal should not be powdery.

Step 5

Turn off the heat. Let the mixture cool off.

Step 6

To make the Kachoris

Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.

Step 7

Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.

Step 8

Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.

Step 9

Let the filled ball sit for three to four minutes before rolling.

Step 10

Set the kachoris on a surface with the seams facing up. Roll it slowly about three inches in diameter.

Step 11

Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

Step 12

Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.

Step 13

Kachories can be stored for at least a week in an airtight container.