I have been wanting to try making kachoris for a long time.I made them for the first time and was satisfied to some extent. It came out well and tasted nice too when they were fresh and hot. But they flattened slightly and turned a little hard after it cooled down. But my son loved them even when they were not very hot and its a big compliment for me as he is a very picky eater. But anyway that was the only thing that bothered me.
I have been reffering several sites ,watching a few cooking videos etc since then. So I will give some tips in the method and notes about the experiences and what I learned from my mistakes. I had no time to try it again. But when I make them again, will surely update the post with more tips about making the perfect kachoris.
Recipe courtesy- Sanjeev kapoor
Udid/urad dal kachori recipe-How to make kachori -Indian snack recipes
Wash and soak the black gram split for 3-4 hours.
Drain and grind coarsely.
Take little oil in a frying pan, add asafoetida, finely chopped green chillies, ginger, coriander leaves, chaat masala and coarsely ground cumin seeds.
Mix well and add salt to taste.
Mix again. Take off the heat.
Knead the refined flour with ghee, salt and enough water to make a stiff dough.
Make small balls of the dough.
Flatten slightly and stuff a teaspoon of the dal mixture.
Shape into a ball and roll into 3u201d discs. Heat oil and fry each kachori till crisp and golden.
Serve hot with any pickle,sweet tamarind chutney or ketchup of your choice.
The dough should be really stiff. Dont add too much water to the dough. You have to work a little hard to make a really stiff dough.
Try not to use a rolling pin and flatten the dough using your fingers and palm before you stuff with the filling and flatten them again.
The oil should not be very hot.
The filling should be dry.