Urad dal Kachori

Prep time - 30 mins
Cooking time - 30 mins
Complexity - High

Ingredients :-

For stuffing :

• Urad dal - 1 cup 
• Turmeric powder - 1/2 tsp
• Fenugreek powder - 1tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Red chilli powder - 1 tsp
• Asafoetida powder - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Salt - 1 tsp ( Or according to taste )
• Lemon water - 1tsp
• Vegetable or olive oil - 3 tbsp

For Dough :

• Whole wheat flour - 1 1/2 cup
• Salt - 1 tsp
• Vegetable oil - 4 tbsp
• Lukewarm water - a glass or less

Method :-

For Stuffing :

Soak urad dal overnight in 4 cup water. Rinse water from dal and try to take all skin out of dal (You can also use skinless urad dal for this). It doesn't matter if there are few skinned dal are left.

Grind this dal in mixer or food processor. Try to use minimum water to make paste. Do not make smooth paste. This paste needs to be coarse.
                                  
Put a non stick pan on medium heat and add oil to pan. Put cumin seeds to oil, once it is heated. As soon as cumin seeds starts spluttering, add turmeric powder, red chilli powder, salt, lemon water, coriander powder, fenugreek powder, asafoetida powder and garam masala. Mix all the masala and add udad dal paste to it. Mix well and let it cook for 10 mins. you need to stir this mixture occasionally.

Urad dal masala is ready for stuffing.

For Dough :

Add wheat flour to a bowl, big enough to knead the flour. Put oil to flour. Start mixing oil and flour using your hands. Once mixed properly, start adding water to it in very small quantity. Keep kneading the dough (you can also use food processor for making dough). Keep adding water until you are  Never add all the water to flour in one go. Always put little quantity of water, then knead a little then again water until you are able to make a smooth ball shaped dough. You need to make chapati like dough.

Dough is ready. Let it stay for 15-20 mins before using it for making kachori.

For Kachori :

Take the dough and try to divide dough into round ball like shape of approx 1 inch diameter. Flatten the round ball (working one at a time) a bit and try to shape it like a small bowl so that you can have space to put stuffing in it. Put stuffing in the flatten ball and cover the stuffing .

Take the roller and try to roll the stuffed flour ball very lightly into flat poori or chapati shape (do not put pressure while rolling the kachori). Do not try to roll the round ball into a shape with more than 3 inch diameter. Kachori needs to be a bit thick otherwise it will become really hard after deep frying.

Put vegetable oil for deep frying in a heavy bottom pan on medium heat. Once oil is hot put kachori into the oil two at a time (depending on how much oil you have in pan, you can put more or less). Kachori takes time to fry. Turn kachroi, once one side of it has turned a bit red. Fry till the other side is red as well.

Eat kachori with hot tea or cold raita or tamarind chutney. Enjoy.