Kachauri

For kachori Dough:
Plain flour - 1 cup
Oil - 1/3rd cup
Baking powder - 1/4th tsp
Salt
Water

For filling:
Urad dhuli - 1 cup
Oil - 1 tbsp
Saunf - 2 tbsp
Salt to taste

Method:
For the dough:
1. First sieve the flour and then add salt, baking powder and ghee into it. Mix well.
2. Add cold water and knead into a smooth dough.
3. Keep the dough for half an hour, covered with wet cloth.

For Filling:
4. Wash dal thoroughly and soak it in water for 3-4 hours.
5. Grind it coarsely using very little water.
6. Heat oil in a pan. Add asafoetida. Add saunf and let it cook. Add salt
8. Add dal to it and fry it till it doesn't smell raw and is dark brown.

9. Now take the mixed dough then knead it once again.
10. Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter. Put about 2 tsps of filling in the center.
11. Seal the edges together using a little water and roll into a round ball.
12. Heat oil in a deep frying pan on high. Deep fry the kachories on medium heat until golden brown.

Serve hot with aloo tamatar or chutney.