Mamta's Kitchen

Cornmeal & Urad Dal Kachauri - Deep Fried Indian Flat Bread

Makka aur Urad Dal Kachori/Kachauri

Kiran Devi Gupta

This recipe was given to me by my late mother in-law, she used to make them for us when she visited us. They are not difficult to make and quite delicious. They are traditionally served with a potato curry made in northern India, without onions and tomatoes. Makes 20-25 - Mamta


  • 2 1/2 cups fine corn flour/cornmeal, not the fine corn starch that is used for making custard and sauces

  • 1 cup skinless black gram or urad/urd/urid dal

  • 1 1/2-2 inch piece ginger root, peeled

  • 1-2 green chillies (to taste). Use dry red chillies, if you do not have fresh ones.

  • A small bunch of coriander leaves, finely chopped*

  • 1 tsp. fennel/saunf, coarsely ground

  • A large pinch of hing or asafoetida powder

  • Oil for deep frying

  • A plastic sandwich bag, with two sides slit open

  • *If you don't like coriander leaves, add a couple of tbsp. of dry methi leaves instead.

  • No salt


  1. Wash and soak dal for a couple of hours.

  2. Place dal, ginger, chillies, fennel seeds, asafoetida, along with a cup of water, in a blender. blend to a slightly grainy consistency. It should be a thick paste.This is called 'pitthi', pronounced with a soft T.

  3. Place maze flour, coriander/methi leaves, and the ground dal in a large bowl and mix. Add enough water, a little at a time, to make a medium soft, pliable dough.

  4. Cover and leave aside for 10-15 minutes or longer. I use disposable shower caps, like the ones given out in bed & breakfast type hotel, as bowl covers.

  5. Divide into small portions to make golf size balls.

  6. Place one ball between two layers of oiled plastic bag. I use a split sandwich bag. Plastic bags stops it from sticking to the work surface.

  7. Roll out to 5-6 inch diameter.

  8. Meanwhile, heat oil in a wok or karahi.

  9. Peel the top layer of plastic off with oiled fingers, lifting the kachauri hently. Slide it gently into hot oil. If you press it gently with a wooden spatula, you can coax it into puffing up.

  10. Fry until golden and crisp on both sides. Serve hot, with Rasedar Aloo.

  11. These kachauries can also be eaten as snacks, with a pickle of choice and a steaming mug of tea.


  • Kachauries are easier to make, if one person rolls them out while the other one fries.

  • Also see Makka & Aloo Kachauri.

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