Dry Mini Kachory | Marwari Khasta Mini Kachori

    urad-dal-mini-kachori

    Dry Mini Kachory | Marwari Khasta Mini Kachori

    Mini  kachoris are one the most relished food in Northern India. These super yummy bite sized kachoris stuffed with spicy urad dal stuffing makes a perfect snack. These kachoris makes an amazing snack along with steaming hot cup of tea or coffee and is very easy to prepare at home. You can prepare khasta kachoris and store it in an air-tight container. They keep good for about a week. Serve it to your family and guests. They will love it for sure!

    Kids love having kachoris from outside but you always doubt about the hygiene quotient of the food purchased from outside. So, stop worrying and prepare these simple yet mouth-watering and tantalizing kachoris at home and surprise your kids. We have spiced these kachoris mildly but you can make variations as desired. So try out making these super scrumptious Urad dal mini  kachoris with these easy to follow step-by-step instructions and picture. Enjoy

    Direction:

    Getting Ready:

    Soak ¼ cup urad dal, wash and soak it for 2 hours.

    urad dal mini kachoriMaking:

    Take 2 cup refined flour, add ½ tsp salt, 1 pinch baking soda, ¼ cup oil, mix all ingredients well. Knead a soft dough by adding small portions of chilled water from the refrigerator. To knead this quantity of dough we have used a little more than ½ cup water and a little less than ¾ cup. Cover and keep it aside to set for 15 to 20 minutes.

    urad dal mini kachoriTake ¼ cup soaked urad dal, Remove the extra water. Coarsely grind the dal without adding water to it.

    urad dal mini kachoriHeat a pan, add 1 tbsp oil to it and let the oil heat up. Oil is sufficiently hot.
    Add ½ tsp coarsely ground cumin seeds.Reduce the flame. Add ½ pinch asafoetida, 1 tsp coriander powder saute the spices, add coarsely ground urad dal to it. Roast while continuously stirring it. Roast until the dal is dry.

    urad dal mini kachoriOnce the dal is dry, Add ½ tsp salt, ¼ tsp ginger powder, ¼ tsp garam masala,
    1 tsp fennel seeds powder, ¼ tsp dry mango powder. Mix all ingredients well and saute the dal. Turn off the flame and place the pan on the jali stand to cool. Add ¼ tsp red chili powder, mix well. Take it out in a plate. It took 12 minutes to roast the dal.

    urad dal mini kachori20 minutes are done and the dough is set and ready. Divide the dough into 2 parts. Make a long log from it and then make small dough balls from it. Grease your hands with little oil so that the dough doesn’t stick to your hands. Make small dough balls for mini kachoris.

    urad dal mini kachoriTo stuff the kachoris, Lift a dough ball , give it a round shape first .Then give it a bowl like shape by pressing with thumb and fingers. Put ½ tsp stuffing in it and lift the dough edges and close it, pinch it. Give it a round shape again. Stuff and make all kachoris likewise.

    urad dal mini kachoriTo fry the kachoris, Put oil in wok to heat. Keep the flame low. To check the oil drop a small dough ball in oil , if there are bubbles then the oil is sufficiently hot.

    urad dal mini kachoriOnce the kachoris are filled and ready and the oil is medium hot, put the kachoris to fry. When the kachoris float, then stir them. Stir well and fry until golden brown.
    If the flame is very low then increase it slightly.

    urad dal mini kachoriOnce golden brown and fried, take them out.Hold the ladle over the wok like this for a while, so that the extra oil drains back to the wok. We have made 28 kachoris from this quantity of dough. It takes 15 to 16 minutes to fry these kachoris at once.

    urad dal mini kachoriServing:

    Crusty Urad dal mini kachori are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. When the kachoris cool down, place them in a container and eat it for 15 to 20 days. Relish them as snacks anytime, these taste really good and sumptuous.

    Suggestion:

    • Using Non stick pan is preferred
    • Make sure that when you fill the dal in the kachoris, stick it well so that the kachoris don’t splatter in oil.
    • You need to roast the dal well as we will eat these kachoris for a long time.If the dal is less roasted then it might turn stale.
    Dry Mini Kachory | Marwari Khasta Mini Kachori urad-dal-mini-kachori
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour - 2 cups (250 gms)
    • Oil - ¼ cup (50 gms)
    • Salt - ½ tsp (or to taste)
    • Baking Soda - 1 pinch
    • Oil - for frying
    • Soaked Urad Dal - ¼ cup (50 gms)
    • Cumin - ½ ts (coarsely grounded)
    • Fennel powder - 1 tsp
    • Coriander powder - 1 tsp
    • Asafoetida - ½ pinch
    • Red chili powder - ¼ tsp
    • Garam Masala - ¼ tsp
    • Ginger powder - ¼ tsp
    • Dry Mango Powder - ¼ tsp
    • Salt - ½ tsp (or to taste)
    Instructions
    1. Soak ¼ cup urad dal, wash and soak it for 2 hours.
    2. Take 2 cup refined flour, add ½ tsp salt, 1 pinch baking soda, ¼ cup oil, mix all ingredients well. Knead a soft dough by adding small portions of chilled water from the refrigerator. To knead this quantity of dough we have used a little more than ½ cup water and a little less than ¾ cup. Cover and keep it aside to set for 15 to 20 minutes.Take ¼ cup soaked urad dal, Remove the extra water. Coarsely grind the dal without adding water to it.
    3. Heat a pan, add 1 tbsp oil to it and let the oil heat up. Oil is sufficiently hot.Add ½ tsp coarsely ground cumin seeds.Reduce the flame. Add ½ pinch asafoetida, 1 tsp coriander powder saute the spices, add coarsely ground urad dal to it. Roast while continuously stirring it. Roast until the dal is dry.
    4. Once the dal is dry, Add ½ tsp salt, ¼ tsp ginger powder, ¼ tsp garam masala,
    5. tsp fennel seeds powder, ¼ tsp dry mango powder. Mix all ingredients well and saute the dal. Turn off the flame and place the pan on the jali stand to cool. Add ¼ tsp red chili powder, mix well. Take it out in a plate. It took 12 minutes to roast the dal.minutes are done and the dough is set and ready. Divide the dough into 2 parts. Make a long log from it and then make small dough balls from it. Grease your hands with little oil so that the dough doesn’t stick to your hands. Make small dough balls for mini kachoris.
    6. To stuff the kachoris, Lift a dough ball , give it a round shape first .Then give it a bowl like shape by pressing with thumb and fingers. Put ½ tsp stuffing in it and lift the dough edges and close it, pinch it. Give it a round shape again. Stuff and make all kachoris likewise.
    7. To fry the kachoris, Put oil in wok to heat. Keep the flame low. To check the oil drop a small dough ball in oil , if there are bubbles then the oil is sufficiently hot.
    8. Once the kachoris are filled and ready and the oil is medium hot, put the kachoris to fry. When the kachoris float, then stir them. Stir well and fry until golden brown.
    9. If the flame is very low then increase it slightly.
    10. Once golden brown and fried, take them out.Hold the ladle over the wok like this for a while, so that the extra oil drains back to the wok. We have made 28 kachoris from this quantity of dough. It takes 15 to 16 minutes to fry these kachoris at once.

     

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