Urad Ki Khasta Kachori Recipe

Urad Ki Khasta Kachori

If you're a fan of authentic Indian snacks, then you must have heard of Urad Ki Khasta Kachori. This deep-fried delight, with its golden-brown crispy exterior and flavorful filling, has become a popular snack across the country and is often served at festivals, celebrations, and even as a quick evening snack with chutney or yogurt. Originating from North India, it has captured the hearts of snack lovers worldwide. The dish combines urad dal (black gram lentils) with aromatic spices, resulting in a crispy, savory treat that is both satisfying and irresistible.

In this article, we will guide you step by step on how to make Urad Ki Khasta Kachori in your kitchen. From gathering the ingredients to perfecting the cooking process, you’ll learn how to make this iconic Indian snack from scratch, so you can enjoy its incredible flavors at home. We’ll also delve into the history of the dish, giving you a glimpse of its origins and cultural significance. So, let’s dive in!

A Brief History of Urad Ki Khasta Kachori

Urad Ki Khasta Kachori has its roots in the bustling street food culture of North India. Kachoris, in general, are believed to have originated in Rajasthan, a region known for its rich culinary heritage. Over time, the recipe spread to other parts of India and adapted to regional tastes and preferences. The filling of urad dal gives this particular kachori its distinct flavor and texture.

In the past, kachoris were typically made with a variety of fillings, from spicy potato mixtures to lentil-based fillings. However, the urad dal filling became increasingly popular due to its rich, hearty texture and the nutty flavor it imparts when fried. This dish has become a staple in street food stalls, especially during festive seasons like Diwali or Holi.

The Khasta in the name refers to the crispy, flaky texture of the outer shell, which is achieved by frying the dough at the right temperature for the perfect crispiness. This crispy outer layer is what sets Urad Ki Khasta Kachori apart from other varieties, and it's what makes this snack so irresistible.

Ingredients for Urad Ki Khasta Kachori

This recipe will yield approximately 10-12 kachoris, making it perfect for a family snack or small gathering. Let's get the ingredients ready:

For the Filling:

• 1 cup urad dal (split black gram)

• 2 tablespoons ghee (clarified butter)

• 1 teaspoon cumin seeds

• 1/2 teaspoon fennel seeds

• 1/2 teaspoon garam masala

• 1/2 teaspoon red chili powder (adjust to taste)

• 1/2 teaspoon turmeric powder

• Salt to taste

• 1-inch ginger, finely grated

• 1-2 green chilies, finely chopped (optional)

• Fresh coriander leaves, chopped (for garnish)

• 1 tablespoon lemon juice (optional)

For the Dough:

• 2 cups all-purpose flour (maida)

• 2 tablespoons semolina (sooji)

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons ghee (clarified butter)

• Water as needed for kneading the dough

• Ghee or oil for deep frying

Step-by-Step Guide to Make Urad Ki Khasta Kachori

Step 1: Preparing the Filling

1. Soak the urad dal: Begin by soaking the urad dal in enough water for 4-5 hours or overnight. After soaking, drain the water.

2. Cook the urad dal: In a pressure cooker or pan, cook the soaked urad dal with a little water for about 5-6 whistles (or until soft but not mushy). Drain any excess water and set the dal aside to cool.

3. Spices and tempering: In a pan, heat the ghee over medium heat. Add the cumin seeds and fennel seeds, and let them splutter. Then, add the grated ginger and green chilies, sautéing for a few seconds.

4. Add the cooked dal: Once the tempering is fragrant, add the cooked urad dal into the pan. Stir well, ensuring the dal is mixed with the spices evenly. Add red chili powder, garam masala, turmeric powder, and salt. Cook for another 4-5 minutes, stirring occasionally.

5. Finish the filling: Once the dal is well-cooked with the spices, remove the mixture from the heat. If you like, you can add a squeeze of lemon juice and garnish with fresh coriander leaves. Let the filling cool before stuffing it into the dough.

Step 2: Preparing the Dough

1. Make the dough: In a large mixing bowl, combine the all-purpose flour, semolina, salt, and baking soda. Add the ghee and rub it into the flour mixture until it resembles breadcrumbs.

2. Knead the dough: Slowly add water to the flour mixture and knead it into a smooth, firm dough. The dough should not be too soft or too stiff, as it needs to hold the filling without breaking. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 3: Shaping the Kachoris

1. Divide the dough: After resting, divide the dough into small portions, about the size of a golf ball.

2. Roll out the dough: Roll each dough ball into a small circle (about 2-3 inches in diameter) on a lightly floured surface. Make sure the dough is of even thickness so that the kachori fries uniformly.

3. Stuff the filling: Place a spoonful of the urad dal filling in the center of the rolled-out dough circle. Carefully fold the edges of the dough over the filling, pinching them together to seal the kachori. You can shape the kachori into a round or slightly flattened shape.

Step 4: Frying the Kachoris

1. Heat the oil: In a deep pan or wok, heat enough oil or ghee to deep fry the kachoris. To test if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface quickly, the oil is ready.

2. Fry the kachoris: Gently slide the stuffed kachoris into the hot oil. Fry the kachoris on medium heat, turning them occasionally, until they are golden brown and crispy on all sides. Be patient, as the kachoris need to cook through without burning the outer layer.

3. Drain and serve: Once the kachoris are crispy and golden, remove them from the oil and drain on paper towels to remove excess oil.

Serving Suggestions

Urad Ki Khasta Kachori is best served hot with tamarind chutney, mint chutney, or a side of yogurt. The combination of the crispy outer layer with the spicy urad dal filling creates a flavor explosion that will keep you coming back for more. Enjoy these kachoris as a tea-time snack, appetizer, or party starter.

FAQs

1. Can I make Urad Ki Khasta Kachori ahead of time?
Yes, you can prepare the filling and dough a few hours in advance. Keep the dough covered, and the filling stored in the refrigerator. However, it’s best to fry the kachoris just before serving to maintain their crispiness.

2. Can I bake Urad Ki Khasta Kachori instead of frying it?

While traditionally deep-fried, you can bake these kachoris as a healthier alternative. Brush them with a little oil and bake at 375°F (190°C) for about 20-25 minutes or until golden and crispy. However, the texture may not be as flaky as deep-fried kachoris.

3. Can I make the filling with other lentils?

Yes, you can experiment with different lentils, such as moong dal or chana dal, for a variation of this recipe. However, urad dal gives the kachoris their signature flavor and texture.

4. How do I prevent the kachoris from bursting while frying?

Ensure that the dough is not too soft and that the kachoris are sealed tightly. Frying them at a moderate temperature (not too hot) helps prevent bursting and ensures they cook evenly.

5. Can I freeze the uncooked kachoris for later use?

Yes, you can freeze the uncooked kachoris. Arrange them on a baking tray, freeze until solid, and then transfer them to an airtight container. When ready to serve, fry them directly from the freezer.

Stay tuned for more exciting recipes and culinary tips! Feel free to drop your questions and thoughts in the comments section. Let us know how your kachoris turned out and share your experiences with us!