In a mixing bowl or pan take 1 cup all-purpose flour, ½ teaspoon baking powder and ½ teaspoon salt.
Mix very well with a spoon or wired whisk.
Then add 3 tablespoons ghee or oil.
Rub the fat in the flours with your fingertips and mix very well.
You should get a bread crumb like texture in the flour. When you hold a portion of the mixture in your palm, it should not fall apart and break, but hold itself.
Then add water in parts. begin to knead.
Add enough water to make a smooth soft dough. I added ⅓ cup water. You can add less or more depending on the quality of flours. Cover with a moist cloth and keep aside for 30 minutes.
For stuffing wash the dal Until you get transparent water. Soak it for 5-8 hours or overnight.
After that drain all water and leave the dal open to evaporate all mositure for 10 15 minutes.
Add the urad dal in a grinder jar. Without adding no water or adding very less water, grind to a semi fine or a coarse paste. Do not make a fine paste. I added 3 tablespoons water while grinding. Keep the paste aside.
In a large pan take 2 4 tsp oil wait for heat up add cumin seeds and crushed ginger and chopped green chilli wait for 2 minutes.
Saute till aroma of ginger goes away.
Keep the flame low or switch off the gas add all spices and mix them together. Add dal paste in pan and mix all ingredients with dal till all spices are mix together.
Mix again and with frequent stirring cook the urad dal paste till it thickens and dries a bit.
The consistency of the paste should not be liquidy but dry and like a dough. Allow the paste to cool at room temperature.
After 30 minute knee the dough for 2 minutes. Take a lemon size dough roll it in a ball shape. With the help of rolling pin flat the ball.
Flatten the stuffing and then place it on the dough circle.
Pleat and then join the edges bringing them to the center. Press the top. Be careful to seal the edges properly.
Do with all dough. Take oil for frying in a pan. Hot the oil at low temperature. Check the temperature of oil. Take a very little dough and put on the oil If it comes steadily and gradually on top, the oil is medium hot and ready for the kachori to be fried.
Gently place them in the hot oil. Fry at a low-medium or medium flame. Gently nudge with a slotted spoon, so that they start puffing up.
When one side is golden and the oil has stopped spluttering, turn over and fry the other side.
Fry till the second side is also golden and the oil has stopped sizzling.
Remove with a slotted spoon and place them on kitchen paper towels. Fry all the kachori this way.
Enjoy with this aaloo ki sabji or different kind of chutney
