Ramganj Kachori

Instructions

1. 1

   Prepare the Dal and Dough: Wash the urad dal thoroughly and soak it in enough water for 2-3 hours. In a mixing bowl, combine all-purpose flour, 0.5 tsp salt, and melted ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water and knead into a semi-stiff dough. Don't make it too soft. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. 2

   Make the Spice Masala and Filling: While the dough rests, drain the soaked dal completely. Grind it into a coarse paste without adding any water. In a small pan, dry roast the coriander seeds, fennel seeds, cumin seeds, black peppercorns, and cloves on low heat for 1-2 minutes until fragrant. Let cool and grind into a coarse powder. Heat 2 tbsp of oil in a separate pan. Add asafoetida and let it sizzle. Add the gram flour and roast on low heat for 2 minutes until it smells nutty. Add the coarse dal paste and cook for 5-7 minutes, stirring continuously, until the raw smell disappears and it looks dry. Add the freshly ground spice mix, red chili powder, turmeric powder, dry mango powder, garam masala, and 0.75 tsp salt. Mix everything well and cook for another 2-3 minutes. The filling should be dry and crumbly. Transfer the filling to a plate and let it cool completely.

3. 3

   Assemble the Kachoris: Once cooled, divide the filling into 8 equal portions and roll them into small balls. Knead the rested dough for a minute and divide it into 8 equal portions. Take one dough ball, flatten it into a 3-inch circle, keeping the edges thinner than the center. Place a filling ball in the center. Bring the edges of the dough together to cover the filling and seal it tightly. Gently flatten the stuffed ball with your palm to form a 2.5 to 3-inch kachori. Be careful not to let the filling ooze out.

4. 4

   Fry the Kachoris: Heat the oil for deep frying in a kadai or deep pan on a low flame. The oil should be just slightly hot. To check, drop a tiny piece of dough; it should rise to the surface slowly. Carefully slide 3-4 kachoris into the oil. Do not overcrowd the pan. Fry on a consistent low flame for about 12-15 minutes. They will slowly puff up. Once they start to float and become firm, you can increase the flame to low-medium and fry until they are golden brown and crisp on both sides, flipping as needed. Remove with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with green chutney or tamarind chutney.