Daal Kachori

Methods

• Heat 1 tbsp oil in a non-stick pan, add ground green gram and saute. Add garam masala powder, cumin seeds, red chilli powder, salt and mix well. Continue to saute on low heat till it forms a dough. Transfer into a bowl and let it cool.
• Roast fennel seeds in a small non-stick pan, cool, powder and add to the green gram mixture and mix well.
• Take refined flour in a mixing bowl, add desi ghee, salt and baking powder and mix well. Add sufficient water, a little at a time, and knead into a dough. Cover with a damp cloth and rest for 15 minutes.
• Divide the gram mixture into small balls and divide the dough into same number of balls. Stuff each dough ball with the gram ball and roll into a round ball again ensuring that the stuffing is completely covered.
• Heat sufficient oil in a kadai. Gently slide in the stuffed balls into hot oil and deep-fry till golden brown. Drain on absorbent paper and let them cool slightly.
• Arrange on a serving platter and serve them warm with a bowl of chutney of your choice.