Air fryer recipe · Snacks · Delhi
Old Delhi Urad Dal Khasta Kachori
Flaky kachori with a spiced urad dal filling in the style of Old Delhi's sweet shops, a festive-season favourite on Delhi tables. Air-fried, the crust is firm and flaky but does not blister like the fried one.
- 60 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
- DelhiState
Part of the Diwali across India collection
Nutrition per serving
- 545kcal
- 11.9 gprotein
- 64.0 gcarbs
- 26.5 gfat
- 4.8 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)2 cups
- Ghee1/3 cup + 1 tbsp for brushing
- Urad dal, soaked 3 hours1/2 cup
- Fennel seeds1 tsp
- Coriander seeds, crushed1 tsp
- Red chilli powder1 tsp
- Garam masala1/2 tsp
- Asafoetida (hing)1/4 tsp
- Oil, for the filling1 tbsp
- Saltto taste
Method
Make the dough
Rub 1/3 cup ghee into the maida with salt for 2 minutes, until it holds when pressed. Knead with cold water into a soft but firm dough and rest it covered for 30 minutes.
Grind the dal
Drain the soaked urad dal well and grind it coarsely with no water, or just a spoon if needed. A coarse grind gives the filling its bite.
Cook the filling
Warm 1 tbsp oil and add the fennel, coriander and hing. Add the ground dal with the chilli, garam masala and salt. Stir on low heat for 8 to 10 minutes until the dal is cooked, dry and crumbly. Cool it fully before filling.
Fill and seal
Roll small balls into 8 cm rounds, thicker in the centre. Place a spoon of filling in the middle, gather the edges and pinch them shut. Press gently into a thick disc with your palm.
Brush and arrange
Brush each kachori all over with ghee. Place them seam side down in one layer in the basket.
Air-fry slow and crisp
Air-fry at 180°C for 18 min, turning once halfway, until golden and flaky. Rest for 5 minutes so the crust firms, then serve with aloo sabzi or tamarind chutney.
