Wash and Soak Urad dal in enough water for at least 5 hours. After that drain the water and coarsely grind the dal in a grinding jar with little water.

Heat a heavy bottom pan over medium heat and add ghee/oil to it. When oil is hot enough, add Asafoetida and cumin seeds. Once they crackle add dal paste to it and sauté continuously.

Roast the dal till it start leaving oil over low medium heat. This process will take approximately 20-25 minutes.

Add all the spices to it and sauté again for 2-3 minutes. Switch off the heat and let it cool completely. Our stuffing for Kachori is ready.

Take a pan and add wheat flour, salt and oil to it. With the help of Luke warm water, make a soft dough of it and keep it aside for 10 minutes.

Divide the dough into equal parts and make rounds of it. With the help of thumb, make space in the centre of balls, and put 1 tablespoon of stuffing into it. Seal it again and roll into a 1.5-2 inch diameter circle. Make all the kachori by repeating this step. (Check the video at the bottom of the page).

Heat oil in a pan / kadhai and deep fry the kachori till they are golden in colour. Take the kachori out and keep on kitchen towel.

Serve these Kachories hot and enjoy with aloo sabji or kheer or on their own.