Daal Kachori

Method

1. 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.
2. Roast fennel seeds in a small non-stick pan, cool, powder and add to the green gram mixture and mix well.
3. 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.
4. 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.
5. 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.
6. Arrange on a serving platter and serve them warm with a bowl of chutney of your choice.

Additional Tips and Tricks