Urad Kachori (Fried bread stuffed with black gram) recipe
ingredients
2/3 cup (100 g) 3 1/2 oz Black gram (urad dal), soaked for 1 1/2 hours
2 cups (200 g) 7 oz Refined flour (maida)
1 cup (150 g) 5 oz Semolina (suji)
a pinch Asafoetida (hing)
1/2 pinch Onion seeds (kalonji)
Salt to taste
1 1/2 tbsp (22 ml) Vegetable oil
2 cups (200 g) 7 oz Refined flour (maida)
1 cup (150 g) 5 oz Semolina (suji)
a pinch Asafoetida (hing)
1/2 pinch Onion seeds (kalonji)
Salt to taste
1 1/2 tbsp (22 ml) Vegetable oil
method
1. Drain the black gram and grind to a smooth paste.
2. Mix black gram paste with the remaining ingredients. Add a little water and knead to make a soft dough. Keep aside for 1 hour.
3. Before frying, knead the dough again with well-greased palms and on a well-greased table top. Divide the dough into lemon-sized balls. Roll each ball out carefully into a 5 inch. diameter disc.
4. Heat the oil in a wok (kadhai); fry the discs, one by one, turning them over frequently, on high heat till golden. They will be slightly white on the edges. Remove with a slotted spoon and drain the excess oil on paper towels.
5. Serve hot with aloo dum
2. Mix black gram paste with the remaining ingredients. Add a little water and knead to make a soft dough. Keep aside for 1 hour.
3. Before frying, knead the dough again with well-greased palms and on a well-greased table top. Divide the dough into lemon-sized balls. Roll each ball out carefully into a 5 inch. diameter disc.
4. Heat the oil in a wok (kadhai); fry the discs, one by one, turning them over frequently, on high heat till golden. They will be slightly white on the edges. Remove with a slotted spoon and drain the excess oil on paper towels.
5. Serve hot with aloo dum
serving amount
makes: 20
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