There are two kinds of urad daal kachoris. In both kinds, the first step is to soak urad daal over night and the second step is to grind it. However, from here on the procedure differs. In the one with stuffed ural daal kachori, the grinded daal is fried in ghee and masalas and stuffing is made. In the non-stuffed version, the one I am giving the recipe, the daal is actually kneaded with the wheat flour with some masalas. Little suji is also added to make the kachori crisp. Both taste great and are good combination with raita or some light sabji.
Here is my recipe:
1 cup urad daal soaked overnight and grinded
2 cup wheat flour
1/2 cup suji
2 tbsp yogurt plain
salt to taste
black pepper powder crushed (1 tsp or as per taste)
1 tsp jeera (cumin seeds crushed in mortar and pastal)
kasoori methi crushed 1 tbsp
1 tbsp oil
oil for frying
Mix salt, pepper, kasoori methi and suji in the wheat flour and add 1 tbsp oil. Rub this mixture. Now add the grinded daal. Mix it well. Now slowly add the yogurt and and make the dough. Adjust the quantity of yogurt to get the dough of desired consistency. It should be softer than the poori dough but harder than the roti dough. Now make table-tennis ball size roughs and roll into 2.5-3 inches kachoris. Heat oil in a pan and fry them one by one. Serve hot.