During the monsoon season, poppy Kachori of Urad Dal, big kids also like children. On hearing the name of Kachori, you also get water in your mouth. You can eat it with tea, chutney or any kind of sauce. The way to make it is also the easiest. Today we are going to tell you how to make crispy kachori. Know this recipe.
1 cup urad dal
2 cups wheat flour
1 tsp garam masala
Pinch of asafoetida (grounded)
1 tsp fennel seeds
1 tsp roasted cumin powder
1 tsp ginger-garlic paste
1 Green Chilli finely chopped
1 tsp red chili powder
1 tbsp coriander finely chopped
Salt to taste
First, wash the lentils thoroughly and soak them in water for 6 to 7 hours. Then take out its water and grind it in a grinder.
Sieve the flour in a vessel, add one spoon of oil and half a teaspoon of salt to it and mash it with both hands, in this way the oil and salt will mix well in the flour.
After this, put oil in the flour and filter it.
After the set time, remove the lentil water and place the lentils in a sieve.
Heat the oil in a pan on medium heat.
Once the oil is hot, add green chili and ginger-garlic paste and fry for 20 seconds.
Now add asafoetida and lentils and fry them while stirring them until they turn brown. Then add coriander powder, cumin powder, red chili powder, and salt to the dal and fry it for 5 to 6 minutes and turn off the heat.
When the dal mixture cools down, then mix it with wheat flour and knead it.
While kneading the dough, add chopped coriander and fennel to it.
After this, make small dough balls from the flour and roll them like a poori.
Likewise, prepare all the kachoris.
Now heat the oil once in high heat, then heat the oil in a pan on medium heat.
As soon as the oil is hot, fry all the kachoris one by one till they turn golden in color.
Serve urad dal kachoris hot with coriander and mint chutney, plain yogurt, Boondi raita or potato vegetable.