By Shreya Sarpal
February 17, 2026
Crack open a perfectly fried urad dal kachori, and the aroma of spiced lentils hits instantly. Crisp, flaky layers give way to a bold, peppery filling that tastes straight out of a bustling North Indian halwai kitchen.
For dough 2 cups maida (all-purpose flour) 3 tbsp oil ½ tsp salt Water as needed For filling 1 cup urad dal (soaked 4 hours) 1 tsp fennel seeds 1 tsp crushed coriander seeds 1 tsp red chilli powder ½ tsp hing 1 tsp garam masala Salt to taste 2 tbsp oil
Grind soaked urad dal coarsely without adding water.
Heat oil, add hing and spices, then cook the dal mixture till dry and aromatic.
Mix flour, salt, oil and water to form a stiff dough; rest 20 minutes.
Stuff portions with dal filling, seal gently and flatten lightly.
Fry on low heat until deep golden and crisp from outside.