Flaky and Crispy Skinned Black Gram Kachauri / Khasta Urad Dal Kachauri/vibsk-49

 Ingredients:

For Outer Layer/Dough:

	Ingredients:	:	Quantity:
1.	All Purpose Flour (Maida)	:	½ kg
2.	Carom Seeds	:	2 tsp
3.	Salt	:	½ tsp
4.	Clarified Ghee (Desi Ghee)	:	200 g
5.	Water	:	To make tight dough

 For Stuffing:

	Ingredients:	:	Quantity:
1.	Skinned Black Gram (Urad Dal)	:	250g (soaked overnight)
2.	Coriander Seeds	:	4-5 tsp
3.	Turmeric Powder	:	1&1/2 tsp
4.	Asafoetida	:	2 tsp
5.	Black Pepper Powder	:	2 tsp
6.	Red Chilli Powder	:	3-4 tsp
7.	Garam Masala	:	1 tsp
8.	Coriander Powder	:	5-6 tsp
9.	Salt	:	To taste
10.	Garlic	:	2 tsp (coarsely crushed)
11.	Grated Ginger	:	3 tsp
12.	Clarified Ghee/Edible oil	:	For deep frying

Method:

For Outer Layer/Dough:

1. Take all-purpose flour in a bowl.
2. Add carom seeds, salt and clarified ghee. Mix well.
3. Mix well till flour resembles bread crumbs.
4. Make tight dough by adding water.
5. When dough is ready, keep aside for 10 minutes.

For Stuffing:

1. To make kachauri stuffing, grind soaked skinned black gram (urad dal) coarsely and keep aside.
2. Heat clarified ghee in a wok. Add garlic and grated ginger. Roast.
3. Bring the flame to low. Then add coarsely crushed-roasted coriander seeds.
4. Roast for ½ minute and then add grinded urad dal. Mix well.
5. Stirring continuously, roast on medium flame, after 4-5 minutes bring down the flame to low and roast.
6. When urad dal is roasted a little, add coriander powder, asafoetida, turmeric powder, garam masala, red chilli powder, black pepper powder and salt.
7. Mix well and roast on low flame. Roast till the filling is dry.
8. Stuffing is ready, take it off the flame. Let it cool down.

For making Kachauri:

1. Before stuffing the kachauries, knead the dough again.
2. Take small portions of dough and make soft ball by rolling them between palms.
3. Flatten them and fill with stuffing. Pack the filling in.
4. Now, flatten them carefully by giving little pressure. Remember, the filling is dry and it can come out, if pressed hard.
5. Stuff all the kachauries before frying.
6. To make big size kachauri, take a big dough portion. Rest of the method is same as small size kachauries.
7. To fry kachauries, heat oil in a deep pan/wok.
8. Bring down the flame to medium. Slide in stuffed kachauries carefully.
9. Stir lightly to prevent kachauries from getting stuck to the bottom of the pan. This way, they will be fried evenly. Fry them till golden brown and then take them out.
10. Fry the big size kachauries till golden brown.
11. Flaky and crispy (Khasta) kachauries are ready.

Serve hot with Sauce/Chutney and Hot Tea.

Watch Video Here:

Recipe Step By Step With Pics:

For Outer Layer/Dough:

Step-1

1. Take all-purpose flour in a bowl.

Step-2

2. Add carom seeds, salt and clarified ghee. Mix well.

Step-3

3. Mix well till flour resembles bread crumbs.

Step-4

4. Make tight dough by adding water.

Step-5

5. When dough is ready, keep aside for 10 minutes.

For Stuffing:

Step-1

1. To make kachauri stuffing, grind soaked skinned black gram (urad dal) coarsely and keep aside.

Step-2

2. Heat clarified ghee in a wok. Add garlic and grated ginger. Roast.

Step-3

3. Bring the flame to low. Then add coarsely crushed-roasted coriander seeds.

Step-4

4. Roast for ½ minute and then add grinded urad dal. Mix well.

Step-5

5. Stirring continuously, roast on medium flame, after 4-5 minutes bring down the flame to low and roast.

Step-6

6. When urad dal is roasted a little, add coriander powder, asafoetida, turmeric powder, garam masala, red chilli powder, black pepper powder and salt.

Step-7

7. Mix well and roast on low flame. Roast till the filling is dry.

Step-8

8. Stuffing is ready, take it off the flame. Let it cool down.

For making Kachauri:

Step-1

1. Before stuffing the kachauries, knead the dough again.

Step-2

2. Take small portions of dough and make soft ball by rolling them between palms.

Step-3

3. Flatten them and fill with stuffing. Pack the filling in.

Step-4

4. Now, flatten them carefully by giving little pressure. Remember, the filling is dry and it can come out, if pressed hard.

Step-5

5. Stuff all the kachauries before frying.

Step-6

6. To make big size kachauri, take a big dough portion. Rest of the method is same as small size kachauries.

Step-7

7. To fry kachauries, heat oil in a deep pan/wok.

Step-8

8. Bring down the flame to medium. Slide in stuffed kachauries carefully.

Step-9

9. Stir lightly to prevent kachauries from getting stuck to the bottom of the pan. This way, they will be fried evenly. Fry them till golden brown and then take them out.

Step-10

10. Fry the big size kachauries till golden brown.

Step-11

11. Flaky and crispy (Khasta) kachauries are ready.

Serve hot with Sauce/Chutney and Hot Tea.