Hing er kochuri

Ingredients:

Urad Dal – 4 tablespoons

All purpose flour – 1 cup

Asafetida (Hing) – a pinch

Salt – to taste

Oil – 4 teaspoons + to fry kochuris

Method:

Soak Urad dal in water overnight (at least 8 hours).

Make a course rava-like paste of the soaked dal adding as little water as possible.

In a pan heat 2 teaspoons of oil.

Add asafetida to it. Then add the paste of dal and salt and fry until it becomes like dough; it should not be hard. Remove from heat and let it be cool. The filling is ready.

Mix flour and salt.

Then add 1 teaspoon oil and mix well.

Make firm dough by adding about 100 ml warm water slowly to it. Knead the dough for about 5 minutes.

Divide it into 8 small lime size balls.

On a smooth surface keep one dough ball and flatten it by using your hand in small (about 1.5 inch diameter) circle (the central portion should be thicker than the edges). Put about ¼ teaspoon of filling in the middle and join the edges to form a ball again. Repeat the process for all the remaining dough balls.

Roll the dough balls into about 4 inch diameter uniform circle.

Deep-fry it (fry both sides turning the kochuri upside down when one side is golden) one at a time in vegetable oil (the oil should be very hot). Kochuris should puff up.

Remove the excess oil using a paper towel and serve hot with “Chholar Dal” or your choice of curry.