Make This Karwa Chauth Special with Crispy, Homemade Urad Dal Kachoris

Karwa Chauth is all about tradition, and what’s more traditional than the incredible food that marks the end of the day's fast? This year, why not add a personal touch to the celebration by making some classic, spicy Urad Dal Kachoris?There's something incredibly satisfying about breaking your fast with a hot, crispy kachori that’s bursting with a flavorful filling. It might sound like a lot of work, but this recipe breaks it down and makes it simple. Here’s how you can make these delicious treats right in your own kitchen.What You'll Need:For the dough:2 cups all-purpose flour (maida)4 tablespoons of ghee or oil (for the moyan/fat)A pinch of saltWater (as needed)For the filling:1/2 cup urad dal (split black gram), soaked for 2-3 hours1 teaspoon fennel seeds (saunf)1 teaspoon coriander seedsA pinch of asafoetida (hing)1/2 teaspoon red chili powder1/2 teaspoon garam masalaSalt to tasteOil for fryingLet's Get Cooking:Start with the Dough: In a large bowl, mix the all-purpose flour and salt. Add the ghee or oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. This step is key to making the kachoris crispy. Now, slowly add water and knead into a soft, smooth dough. Cover it with a damp cloth and let it rest for about 20-30 minutes.Prepare the Filling: Drain the soaked urad dal and grind it into a coarse paste without adding any water. In a small pan, dry roast the fennel and coriander seeds until they become fragrant. Coarsely crush them.Cook the Filling: Heat a little oil in a pan. Add the asafoetida, then the ground urad dal paste. Cook for a few minutes until the raw smell is gone and the dal starts to look a bit dry. Now add the crushed spices, red chili powder, garam masala, and salt. Mix everything well and cook for another minute. Remove from the heat and let the filling cool completely.Assemble the Kachoris: Once the dough has rested, divide it into small, equal-sized balls. Take one ball and flatten it with your fingers to create a small cup. Place a spoonful of the urad dal filling in the center. Carefully bring the edges of the dough together and pinch to seal the filling inside. Gently flatten the ball with your palm.Fry Them Up: Heat oil in a deep pan or kadhai over medium-low heat. The oil shouldn't be too hot. Gently slide a few kachoris into the oil. Fry them on low heat, flipping occasionally, until they turn golden brown and crispy. This slow frying process is what makes them puff up and cook through.Once done, take them out and place them on a paper towel to absorb any excess oil. Serve these hot, delicious kachoris with aloo curry or your favorite chutney. They’re the perfect way to make your Karwa Chauth meal truly memorable.