Chana Dal Kachori

Ingredients                 

• ½ cup chana dal, soaked for 30 minutes and drained                                 
• 1 cup refined flour (maida)         
• ¼ teaspoon baking soda                            
• Salt to taste 
• 2½ tablespoons hot oil + oil for drizzling and deep-frying 
• 1 tablespoon ghee                                              
• 1 inch ginger, finely chopped                          
• 1 green chilli, chopped     
• 6-8 cashewnuts, roughly chopped                              
• 1 teaspoon red chilli powder 
• ¼ teaspoon fennel (saunf) powder    
• 1 teaspoon coriander (dhaniya) powder
• A pinch asafoetida (hing)
• Salt to taste 
• 1 teaspoon garam masala powder    
• 1 tablespoon lemon juice        

Method 

1. Take refined flour, baking soda, salt, hot oil and some water in a bowl and knead into soft dough. Drizzle some oil over the dough, cover and set aside. 
2. Coarsely grind chana dal with a little water. 
3. Heat ghee in a non-stick kadai, add ginger, green chilli, cashewnuts, ground chana dal, mix well and sauté for 2-3 minutes. Add chilli powder, fennel powder, coriander powder, asafoetida, salt, garam masala powder, little water, mix well, cook for 4-5 minutes. Remove from heat, add lemon juice, mix well, set aside to cool down to room temperature. 
4. Divide both dough and dal mixture into equal portions, stuff each dough portion with a portion of dal mixture, shape into balls ensuring that the dal is completely covered.  
5. Heat sufficient oil in a kadai, slide in kachoris and deep-fry, on low heat, till golden brown. Drain on absorbent paper.  Serve hot.