Urad dal ki kachori 1 cup black gram split (dhuli urad dal) 3 cups refined sieved flour (maida) 4 tbsp oil + to deep-fry A pinch of asafoetida 2 green chillies (chopped) 1 inch piece of ginger (chopped) A few sprigs of fresh coriander leaves (chopped) 1 tsp chaat masala 1 tsp cumin seeds (coarsely powdered) Salt to taste Wash dhuli urad dal well and soak in three cups of water for three to four hours. Drain and grind coarsely. Heat two tablespoons of oil in a frying pan, add asafoetida, green chillies, ginger, coriander leaves, chaat masala and cumin seeds. Mix well and add salt to taste. Add ground dal. Mix and continue to sauté for two to three minutes till mixture is dry. Remove from heat and divide into 12-16 portions. Rub in two tablespoons of oil and salt to taste into maida. Knead into a stiff dough using water as required. Divide dough into 12-16 portions and roll into small balls. Flatten slightly and stuff a portion of the dal mixture. Shape into a ball and roll out into three-inch puris so that they are thinner around the edges and thicker in the center. Heat sufficient oil in a kadai. When moderately hot, add a few kachoris. Continue to fry on low heat, turning kachoris once or twice till crisp and golden. Drain onto an absorbent kitchen paper. Serve hot with any pickle, chutney or sauce of your choice.