Urad dal ki khasta kachoriby Anjana ChaturvediCreated on 31st Jul 2015

  • Urad dal ki khasta kachori, How to make Urad dal ki khasta kachori
Urad dal ki khasta kachoriby Anjana Chaturvedi
  • Prep Time0mins
  • Cook Time15mins
  • Serves15People

Video for key ingredients

  • How to make Garam Masala

Urad dal ki khasta kachori


  • Refined Flour /Maida – 250 grams
  • Semolina /Sooji – 2 tbsp
  • Salt – 1 tsp
  • Cooking oil – 50 ml
  • For the Stuffing: White lentil/Urad daal (white) – 1/2 cup
  • Fennel seeds /saunf crushed – 2 tbsp
  • Chilli Powder/lal mirch – 2 tsp
  • Green Chillies/hari mirch - 2
  • Ginger grated/adrak - 1 tsp
  • Garam Masala – 1/2 tsp
  • Asafoetida /hing - 1/2 tsp
  • Coriander Powder /dhaniya - 2 tsp
  • Baking soda – 1/4 tsp
  • Oil – 1 tsp


  1. Take the refined flour and semolina in a bowl, add salt and refined oil. Mix these ingredients well together. Pour in water as required to make a soft dough and keep aside. Wash & soak the urad daal for 4 hours, then drain & wash well.
  2. Coarsely grind the urad daal, fennel, chopped green chillies & ginger in a mixer. Put this mixture in a bowl and add red chill powder, coriander powder, asafoetida,1 teaspoon oil & mix it well together.
  3. Add in soda bi carbonate to this mixture just before you start making kachoris. Take a small walnut sized ball of the dough, flatten it and stuff 1 tsp mixture in it and seal the edges. Roll it a bit to make a thick kachori.
  4. Heat oil in a wok. Then add the kachoris into the oil, and turn down the flame to medium. Every few seconds, flip the kachoris so that they are cooked on both the sides.
  5. Fry till both sides are brown and crispy and the kachori is puffed completely.
    comment 2
    mahjabeen shaikh 9 days ago

    Will the dal remain un cooked

    comment 2
    Arvinder kaur 4 months ago

    Soda bi carb should be added to daal mixture or dough??

    comment 2
    Neeru Gupta a year ago

    I will make like this method also Thanks

    comment 2
    Neeru Gupta a year ago

    kya grind dal ko bhunne ki jaroorat hai ya aise hi chalega

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