Introducing crispy kachoris filled with Urad dal – a street food sensation I had the pleasure of making on ‘The Great British Bake Off’ (or as some know it, ‘The British Baking Show’). These delectable treats are not only totally delicious but also perfect for a festive meal. Prepare them in advance and and pair with green chutney or tamarind chutney.
Ingredients
For the Dough
200g plain flour
½ tsp salt
½ tsp ajwain/carom seeds
3 tbsp ghee
For the Filling
150g urad dal, soaked in 600ml water for 1 hour
½ tsp cumin seeds
½ tsp fennel seeds
2 cloves
oil of choice
2 tbsp gram flour
pinch of asafoetida
1″ fresh ginger, grated
½ tsp chilli powder
½ tsp garam masala
½ tsp salt
pinch of sugar
1 ½ tsp amchoor/dried mango powder
Method
– Place all the ingredients for the dough in a bowl. Mix well.
– Slowly add some water while you continue mix. Stop when you form a soft dough. Transfer to a clean worktop and knead it for 1 minute. Cover and let it rest for a minimum of 15 minutes.
– Place the dal and water in a pan. Cook for 15 minutes.
– Place the cumin seeds, fennel seeds, and cloves in a pan. Dry roast until fragrant. Transfer to a pestle and mortar and grind to a coarse power
– In the same pan, add 2 tbsp oil. Add the gram flour, mix, and cook for 5 minutes on low heat.
– Add the dry roasted spiced, asafoetida, ginger, garam masala, salt, sugar, and amchoor powder. Mix well.
– Add the dal, increase the heat, mix, and cook for 1 minute. Transfer to a bowl to cool.
– Divide the dough into 14 portions.
– Take 1 portion and roll it into a palm-sized disc. Add 1 tbsp filling to the centre. Use your finger to spread some water along the sides of the dough. Pinch the sides together while you push the filling in with your thumb. Press it slightly before your roll it into a thick disc.
– Repeat the process with the remaining ingredients.
– Heat 2 cups of oil in a deep frying pan. Place the kachori in the oil (you may need to do this in batches) and cook on high heat for 2 minutes. Then, lower the heat and cook until golden. Use a slotted spoon to transfer to a kitchen roll-lined plate.
Time to serve!