Dal Ki Kachauri
|Ural dal||5 Tablespoon|
|Cooking oil||2 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Red chili powder||1 Dash|
|All purpose flour||2 Cup (32 tbs)|
|Ghee||1 Cup (16 tbs)|
1)Soak urad daal powder in warm water for about 4 hours and then drain it dry.
2)In a frying pan, heat oil and add mustard and asafetida for 2 minutes.
3)Add daal powder, salt and chilli powder. Cook for until moisture is evaporated on medium heat. Keep stirring. Keep aside.
4)Divide the stuffing mixture into 8 portions.
5)In a large bowl, sieve the flour and add 1 teaspoon ghee. Mix well.
6)Make a well in the middle and add water enough to knead pliable dough.
7)Divide the dough into 8 portions and make round balls of them.
8)Now, make flat discs and stuff each portion into each.
9)Then, roll each one into a smooth ball. Flatten each ball and roll it out into a flat, thick round of about 3 inch and 7 1/2 cm diameter.
10)In a large wok, heat ghee and deep fry kachauris until golden on both sides. Drain.
11)Serve the kachauris hot.