Name: Urad Dal Kachori recipe by Flours Frostings at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: For the dough :; 1 cup all purpose flour; 1/2 Tsp Salt; 1 1/2 tablespoons ghee or oil; 1/4 cup water; For the Filling :; 1/4 cup Urad dal; 2 Cups Water; 1/2 teaspoon cumin seeds; 1/4 teaspoon chilli powder; Pinch of asafoetida or Hing; 1 chilli chopped; 1/2 teaspoon amchur powder; Pinch of sugar; Salt to taste

Ingredients Serving: 4

For the dough :
1 cup all purpose flour
1/2 Tsp Salt
1 1/2 tablespoons ghee or oil
1/4 cup water
For the Filling :
1/4 cup Urad dal
2 Cups Water
1/2 teaspoon cumin seeds
1/4 teaspoon chilli powder
Pinch of asafoetida or Hing
1 chilli chopped
1/2 teaspoon amchur powder
Pinch of sugar
Salt to taste

Instructions

To make the filling:
Wash the urad dal and boil in the two cups of water for around 20 to 25 minutes. The dal should be soft but not mushy. Drain the excess water
In a pan, heat a little oil. Add the cumin seeds and asafoetida once hot and stir fry for a minute.
Add the dal, chilli's, spices and salt. Mix well.
Continue cooking on medium low heat for 5 to 10 minutes until the mixture is completely dry. Take off heat and let cool to room temperature
To make the dough :
Mix together the flour, salt and ghee /oil.
Add water a couple of tablespoons at a time and mix until the dough comes together. You may need more or less water than the specified amount.
Knead for a couple of minutes, cover and rest for 10 minutes
To make the Kachoris :
Divide the dough into 8 balls.
Roll each into a circle about 4 to 5 cms in diameter.
Place 1.5 to 2 tablespoons of the filling in the centre and gather the edges of the dough on top and press together to seal.
Roll the filled dough ball gently to a circle of 3 to 4 cms. It should be quite flat but make sure the filling doesn't come out.
Repeat with the remaining dough and filling
Heat oil in a pan.
Once the oil is hot, fry the Kachoris one by one. Place gently in oil and flip over once it puffs up. Remove from oil once the Kachoris are well browned
Serve hot

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