PITHI WALI KACHORI

Ingredients:

2 cups refined flour (maida)
1/4 cup refined oil or ghee
1/2 tsp salt or to taste

For filling:
1-2 tbsp oil
1/2 cup urad dal (black bengal gram)
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
2 tsp green chili and ginger paste
1 tsp sabzi masala or garam masala
1/2 tsp sounf powder
1/4 tsp degi mirch powder
1/2 tsp dry mango powder (amchoor)
1/2 tsp sugar(optional)
salt to taste
Other ingredients:
oil for frying

Method:

1. Soak urad dal at least for an hour and then boil it in one cup water till it becomes soft, now drain out excess water and mash the dal with the help of a potato masher and keep it aside. 
2. Heat the oil in a pan and add the cumin seeds and asafoetida.
3. When the cumin seeds crackle, add the mashed dal and sauté till it starts changing color.
4. Add the green chilli-ginger paste, and all the other spices and salt and sugar and stir for 5 to 7 minutes till the masalas are cooked.
5. Take refined flour in a bowl. Add the ghee (melted) and salt. Add sufficient water and knead into a stiff dough. Cover with a moist cloth and rest for fifteen minutes.
6. Divide the dough into twelve equal portions. Apply a little ghee and roll out into small puris.. Divide the filling into twelve equal portions.
7.  Place one portion of filling in the center of the puri, gather the edges and seal. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.Similarly prepare other kachoris.
8.  Heat sufficient oil in a kadai till hot. Deep-fry the kachoris on high heat till golden. Drain out on an absorbent paper and serve hot with imli (tamarind) chuttney.

Note:

1. You can also grind the soaked dal in mixer and then cook it in oil instead of cooking or roasting boiled dal.
2. You can deep fry the ground dal pouring a spoon full at a time in the hot oil as we make bhallas and then again grind the bhallas in the mixer and the cook it with little oil and spices.
3. You can make the filling with moong dal as well.