Dal Kachori

History

Kachoris of Uttar Pradesh and Rajasthan are extermely well know and very popular.  It is supposed to have originated in of these States. 

In Rajastan and Uttar Prades it is ususally as round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chilli powder, salt and other speices.

Additionally in Rajasthan, the Pyaaz ki Kachori (Onion Kachori) is very famous.  In Gujarat, it is usually a round ball made of flour and dough filled with stuffing of yellow moong dal, black peopper, red chilli powder and ginger paste.

In Delhi it is often served as a chaat.  Also Delhi has another kindo fo Kachori called Kasta Kachori or Raj Kachori.

Kachories are also popular Ramazan meal food item in Pakistan, where variants include vegetarian as well as meat stuffing served with sweet chutney.

Dal Kachori

Ingredients

• 3/4th cup skinless dried black beans (urad)
• 4 cups Flour (atta)
• 1 green chili chopped
• 1/2tsp Salt
• Oil for deep frying
• 1tbsp anise seeds (Saunf)
• 1tsp coriander seeds
• 1tsp white cumin seeds
• 1/2tsp red chili powder
• 1/4th tsp asafoetida powder

Method

• Soak the beans in water overnight then rinse and drain.
• Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
• Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
• Divide the dough into 16, using wet hands, and smear each portion with a little oil.
• Flatten and roll out into 2inch round.
• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
• Flatten and roll into a 3-4 inch round.
• Heat plenty of oil in a deep frying pan or a kadhai.
• Now lift the rolled kachori and carefully slip it into the hot oil.
• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.