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