Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Urad Daal Khasta Kachori ,Bedvi Poori ,Daal Kachori

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Urad Daal khasta Kachori /Bedmi Poori /Spicy Lentil Puffs -Specialty from the state of Uttar Pradesh and Rajasthan

Urad daal khasta kachori -Kachoris with Pumpkins and Potatoes is to Uttar Pradesh, what Misal Pav is to Mumbai, Aloo Parathas and Lassi to Punjab and Sambhar and Idli to Chennai. The essential heavy and hearty breakfast!

Kachoris are mainly made with refined flour. A Spicy stuffing of lentils or vegetables are stuffed in the small portion of dough and rolled into medium thick disc and then deep fried in hot oil. Urad daal khasta kachori are  very popular in the state of Uttar Pradesh and Rajasthan.

For making these khasta kachori first the Urad daal/white lentil is soaked and coarsely ground and then a mix of different spices are added in the filling. The main spice is fennel seed /saunf which should not be missed , asafoetida also gives a nice flavour and must add ingredients.

These crisp and delicious urad daal khasta kachori are best served with special-Mathura ke dubki waley aloo ki subzi and khatti methi kaddu ki subziI have also posted –

urad daal bedvi
Print Recipe
5 from 1 vote

Urad Daal ki Khasta Kachori (Bedvi) / Deep fried Lentil Shells

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Main Course, snacks/starters, street food
Cuisine: North Indian Cuisine
Keyword: bedmi, daal kachori, khasta kachori
Author: anjanaskc

Ingredients

For The Outer Covering



  • 250 gms Refined Flour / Maida
  • 2 tbsp Semolina / Sooji
  • 1 tsp Salt / Namak
  • 50 ml Cooking Oil

For The Stuffing



    • 1/2 cup White lentil/urad daal
    • 2 tbsp Fennel Seeds / Saunf crushed coarsely
    • 2.5 tsp Red Chili Powder/ Laal Mirch
    • 2 Green Chillies / Hari Mirch
    • 1 tsp Ginger / Adrak grated
    • 1/2 tsp Gram masala
    • 1/2 tsp Asafoetida / Hing powder
    • 2 tbsp Coriander Powder / Dhaniya Powder
    • 1/4 tsp Baking Soda
    • 1 tsp Cooking Oil

    Instructions

    • Wash and soak urad daal for 4 hours, then drain and wash well.

    • Take the refined flour and semolina in a bowl, add salt and refined oil, mix well. Add water to make a soft dough and keep aside.

    • Coarsely grind the urad daal, fennel, chopped green chilies and ginger in a mixer .
    • Take this daal mix in a bowl and add red chill powder, coriander powder, asafoetida, 1 t.s oil and mix well (it will look like the picture on the right).

    • Add soda bi carbonate to this mixture just before you start making kachoris .*

    • Take a small lemon sized ball of the dough, flatten it and stuff 1 .5 tsp mixture in it and seal the edges.

    • Roll it a bit to make a medium thick kachori
    • Heat oil in deep wide pan,  Then add the kachoris to the oil, and turn down the flame to medium. Every few seconds, flip the kachoris so that they are cooked form both the sides. Fry till both sides are brown and crispy and the kachori is puffed completely.**

    • When done drain on a paper napkin to absorb the extra oil.
    • Serve hot with aloo ki sabzi and kaddu ki sabzi

    Notes

    NOTE-
    1-*Soda bi carbonate is added to ensure that  all the kachoris puff up well.
    2- * *If you put the kachori’s in hot oil and if it puffs up before turning the side, chances are that the daal masala will stick only to one side of the kachori,but if you turn it over once in the oil, before it starts puffing, then the masala will be on both the sides.

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    Comments

    31. i make urad dal puris by kneading the dal with the flour, will try the stuffed ones next time 🙂
      and that aloo sabzi is very different from what I make..interesting 🙂

      Reply

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