Khasta Kachori

INGREDIENTS
2 cups refined flour
1/4 cup ghee
Salt to taste
Cold water to mix
Oil for deep-frying
For the filling
3/4 cup husked black gram-soaked in water for 3-4 hours
2 Tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida (heeng)
3/4 tsp garam masala
3/4 tsp chilli powder
2 Tbsp powdered fennel seeds
2 tsp coriander powder
Salt to taste
1 1/2 tsp mango powder

METHOD
Grind the lentils coarsely.
Heat 2 tablespoons of oil and add the cumin seeds and asafetida.
When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.
Take mixture off heat and leave to cool.
For the dough
Mix in the flour and salt.
Add the ghee to the flour.
Make it into a crumbly mixture with the tips of your fingers.
Add enough water, to make it into a stiffish dough (it should not yield easily when a finger is pressed into it). Cover and leave to rest for at least 15-20 minutes.
Make marble-sized balls of the lentil mixture (called pithee) wetting your hands as and when necessary to prevent the mixture from sticking to them. Cover with a cloth till ready to fill.
Make about 20 smooth balls from the dough. Roll them out till 1/4 " thick (about 5 cms/ 2 in diameter).
Take one piece of rolled dough and pinch the edge all around, leaving the center thicker.
Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.
Place this piece in your palm and with the heal of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round.
The kachauris are now ready to be fried. Heat the oil in a kadahi.
When a piece of dough dropped in oil comes up at once, put in as many kachauris that can fit in; turn over immediately and lower heat to medium.
Fry them till they all turn an even golden in color; reducing the heat from medium to low.
Takes about 10 minutes for one side and 7-8 minutes on the other. Remove from oil, drain and place on absorbent paper. Serve hot.