|Lukewarm water||1 Cup (16 tbs)|
|Ghee||60 Gram (For The Flour)|
|Ghee||2 Cup (32 tbs) (For Deep Frying)|
|Udad dal||120 Gram (Split)|
|Ground coriander||2 Teaspoon|
|Soda bicarbonate||1⁄4 Teaspoon|
|Red chili powder||1⁄4 Teaspoon|
|Black cumin||1 1⁄2 Teaspoon (Seeds)|
1 For the filling: In a bowl, soak the urad dal overnight.
2 Remove the husk by washing repeatedly with water.
3 In a grinder jar, put the dal and gring inely.
4 In a bowl, mix the grinded dal with salt, spices, and soda bicarbonate.
5 Beat until smooth.
6 Mix in semolina.
7 In a bowl, sift the flour.
8 Mix in ghee, salt, water, curd and knead until smooth.
9 Prepare 16 even sized balls from the dough.
10 Press each in the centre.
11 Place a little of the filling and close it.
12 Press the sides with the palm of the hand.
13 Gently press a little from the centre.
14 In a deep pan, heat the ghee.
15 Remove from the heat.
16 Carefully put a kachori in it and leave it for two minutes.
17 Gently press with a slotted spoon until it comes up.
18 Fry it on medium heat until light brown.
19 Serve hot.