Indian and International Vegetarian, Vegan and Raw Food Recipes submitted by Krishna.com
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URAD DAHL KACHORIS

• 1/2 cup urad dahl
• 1 1/2 cups white flour or 1 cup white flour and 1/2 cup wheat flour
• 5-6 Tablespoon ghee solids or butter
• water
• 1/2 teaspoon salt
• 1 teaspoon cayenne
• 1/4 teaspoon asafoetida
• ghee for deep-frying

Soak urad dahl for 5-6 hours. Drain, and crush the beans. Heat 2 Tablespoon ghee in a frying pan, and fry the urad dahl with salt, cayenne and asafoetida. Fry for 10 minutes, then add a little more ghee to make the filling smoother. Prepare a very soft dough from the flour and ghee solids or butter. Add a little water and when the dough is well-kneaded, make small balls, 1/2" in diameter, and stuff in the same way as potato kachoris. Roll out the kachoris like puris, using a rolling pin rubbed with ghee, and the rolling surface rubbed with ghee. The puri should be carefully rolled so as not to break, and should only be 1 1/2-2 1/2" in diameter. Heat the ghee for deep frying. Fry until they puff up, remove from the ghee and drain, and when they cool off, deep fry in ghee a second time. If you like you can wait until a few minutes before offering to re-fry. These are very similar to Rädhäballabha Kachoris.

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