Whole Wheat Urad Dal Kachori & Aloo Tamatar Ki Sabzi- My Mother’s Recipe

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Back to blogging after a long gap!
Hi, Everyone! Its been so long since I have posted anything on my blog. Now the Vacation period is over and I am back with a traditional North Indian breakfast Recipe. This time I am not the one who cooked this finger licking meal, it was some one else 🙂
Yes, my Guru, my cooking master, and the person who brought me in this world- my mother!!

Indian Breakfast Recipe- Whole Wheat Urad Dal Kachoris & Aloo Tamatar Ki Sabzi

This summer had been so exciting for us as our whole family visited us here in the United States for vacation.My parents, my in laws and My Uncle and Aunt. The days used, to begin with, a cup of tea and chit chats, followed by traditional Indian breakfasts, Lunch, and Dinner. The day used to end with some Songs, or games or movies. They were one of the happiest moments of my life. I had a wonderful opportunity to learn some traditional family recipes from my elders.No wonder why is being said

Time Spent with Family is worth every second

Last Sunday, We enjoyed a delectable meal in breakfast cooked by my mother. She made her Super hit recipe whole wheat Urad Dal Kachoris with her Aloo Tamatar Ki Sabzi! It was after so many years that I was able to eat these Kachoris made by her. I have no words to explain how delicious they were. May be I loved them so much because they were cooked by my mother and I was eating them after many years. The whole combo was super delicious and at that very moment, I decide to blog about it.

These Kachoris are made with Whole wheat flour with a filling of Split White Urad Dal also called Split Matpe Beans.

The lentils are washed and then soaked for 4-6hours and then are coarsely grounded to a thick paste.This paste is then roasted along with a tempering of Heeng or asafoetida. Once the lentil paste is roasted, spices are added and then used for filling in the dough.
Let’s proceed towards the recipe of Kachoris

Click here for Aloo Tamatar ki Sabzi Recipe

 

 

Whole Wheat Urad Dal Kachori & Aloo Tamatar Ki Sabzi- My Mother’s Recipe
 
Recipe Type: Breakfast
Cuisine: Indian
Author: Swati Goyal
Prep time:
Cook time:
Total time:
Serves: 40 Kachoris
Savoury Deep fried Indian Lentil pastry
Ingredients
  • For the dough-
  • 4 cups whole wheat flour
  • 4 tbsp oil
  • 1/4 <g class=”gr_ gr_129 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del” id=”129″ data-gr-id=”129″>tsp</g> <g class=”gr_ gr_130 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”130″ data-gr-id=”130″>heeng</g> or Asafoetida
  • 1/2 <g class=”gr_ gr_131 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del” id=”131″ data-gr-id=”131″>tsp</g> Salt
  • water to knead the dough
  • For filling
  • 1 cup Split white Urad Dal
  • 1-inch piece of ginger
  • 1.5 tablespoon fennel seeds coarsely ground (<g class=”gr_ gr_126 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”126″ data-gr-id=”126″>saunf</g>)
  • 1 tablespoon garam masala powder
  • 1 teaspoon chopped green chilis
  • 1/4 teaspoon asafetida (Hing)
  • 1/2 cup chopped coriander or cilantro leaves
  • salt to taste
  • 1 tablespoon mustard oil
Instructions
  1. In a big mixing bowl, mix all the ingredients for the dough and then make firm but pliable dough for kachoris.keep this aside.
  2. Now for the filling- wash and soak the lentils overnight. Drain the excess water. and then transfer them into a grinder along with ginger.Coarsely grind this and take out the paste in a bowl.
  3. Heat the oil in a deep heavy based Kadahi or pan and once the oil is hot, add <g class=”gr_ gr_118 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”118″ data-gr-id=”118″>heeng</g>, green chilies and then add the lentil paste.
  4. Then add Fennel powder, garam masala and salt and roast on medium flame.
  5. Keep stirring with a spatula and then once the lentil turns brown and dry turn off the flame. Add the chopped cilantro leaves and then mix well.
  6. To make the Kachoris
  7. Take the dough and knead it for a minute. Divide the dough into equal parts.
  8. Take one part of the dough and with your fingers flatten the edges and make into <g class=”gr_ gr_104 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep” id=”104″ data-gr-id=”104″>3-inch</g> circle. Leaving center little thicker than edges.
  9. Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all balls.
  10. Now take one ball at a time and roll it to make disc shaped kachoris without letting the filling come out.
  11. Heat the oil in frying pan or kadhai over medium heat of <g class=”gr_ gr_116 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep” id=”116″ data-gr-id=”116″>oil</g>. To check if oil is ready <g class=”gr_ gr_114 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep” id=”114″ data-gr-id=”114″>put</g> a little piece of dough in the oil. <g class=”gr_ gr_117 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”117″ data-gr-id=”117″>Dough</g> should sizzle, and come up very slow.
  12. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Make all the kachoris like this and serve hot with <g class=”gr_ gr_122 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del” id=”122″ data-gr-id=”122″>aloo</g> Tamatar ki <g class=”gr_ gr_111 gr-alert gr_gramm gr_inline_cards gr_run_anim Style multiReplace” id=”111″ data-gr-id=”111″>sabzi ,</g> <g class=”gr_ gr_123 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”123″ data-gr-id=”123″>boondi</g> ka raita or chutney and enjoy!
 

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