Dal kachori

This is our special dish for Diwali.  It is eaten along with potato tomato curry (http://deviprasadams.blogspot.in/2015/11/potato-tomato-sabzi.html) and cucumber raita.

Ingredients:

Udad dal (Split and skinned black gram)           - 100 gm (for 10 kachoris)

Green chilli       - 1

Asafoetida        - a pinch

Fennel seeds ( saunf)    - 1 tsp

Wheat flour      - 3 cups

Salt to taste
Ajwain seeds    - 3/4 tsp

Ghee    - 1 tbsp

Water

Oil for frying

Method:

-         Soak the udad dal for 6 hours. Drain and rough grind with the green chilli and asafoetida. Now add the fennel seeds and mix well. This is for the filling.

-         Knead the wheat flour with salt, ajwain seeds, ghee and sufficient water to smooth dough. Divide into 10 portions, roll each portion between the palms, exerting some force and slightly flatten.

-         Take each of them, keep on the left palm, press in the center with right hand thumb and make into a bowl shape.

-         Put a small portion of the filling in the center and close the edges of the dough. Slightly flatten between the palms and roll it out

-         Heat the oil on medium flame and fry the kachoris from both sides and drain.