How to Make Urad Daal Kachauri

Kachauri(s), a delicacy of north India!

Ever tried breakfast in Uttar Pradesh? Well today is your day!
I am going to tell you the recipe for the very famous and craved breakfast of U.P., i.e. Urad daal kachauri, which is usually enjoyed with mouth watering "alloo tamatar ki sabji". I am already drooling and hope you will too. Do try this recipe and let me know in the comments how you like it.

Ingredients

Kachauri Filling 

Urad Daal (Split Black gram) 1 cup

Dhaniya (Coriander Seeds) 1 tsp

Shaunf (Fennel Seeds) 2 tsp

Kalonji (Nigella Seeds) 1 tsp

Salt to taste

Chopped green chili 2-3

Oil 3 tbsp

For Dough

Ata (Wheat Flour) 2 cups

Salt 1/2 tsp

Oil 2 tbsp (add more oil if you want kachauri to be extra crispy)

water as needed

Serving size 4

Preparation

1. Wash and soak urad daal overnight.
2. Gring the soaked urad daal into a smooth paste. Mix few tbsp of the water you used for soaking the daal, into the grinder to make the paste. Keep the paste consistency thick.
3. Heat a kadhai or wok, add oil and then coriander seeds, fennel seeds and kalonji. Let it sputter for about 5-6 secs.
4. Add chopped green chili and saute for 10 secs. Lower the heat/flame.
5. Now add the daal paste we made earlier and salt and continuously stir the mixture.
6. It will be very sticky in few minutes and will start to stick to the pan. But don't worry about it, keep stirring. We want to achieve a dry mixture (as dry as possible) to be able to stuff it in the kachauri dough.
7. Once your mixture is dry enough, turn off the flame and remove the pan from hot surface and keep mixing for another 1-2 min. Let it cool.
8. In a mixing bowl, knead together wheat flour, salt and oil with as little water as possible. The dough should be tighter than what you make for poori(s). Wet a muslin cloth and cover the dough with it.
9. Make small balls of equal size. Take one ball and round it, fill it with stuffing and close all the edges and give it a disc shape by either rolling it with a rolling pin or by simply pressing it with both your hands. Do the same for the rest of the balls.
10. Heat oil in a pan for deep frying the kachauri(s). Drop a small ball of dough (size of a pea) to check the oil's temperature.
11. Once the oil is heated, lower the flame and slide kachauri(s) into the pan. Don't try to fry too many kachauri(s) at once. Deep fry kachauri(s) on low flame for first 5 min or until golden and crispy and the slightly increase the flame to get the golden brown color.
12. Take out the kachauri(s) on a napkene to soka excess oil. Serve hot with alloo tamatar ki sabji. Enjoy!!
    
    
    
    

Note: For kachauri dough, you can use all purpose flour as well. I used wheat flour as it's healthier and easier to digest.