ACK 8.10: Urad dal katchori

Put the flour and salt into a large mixing bowl. Blend the butter or ghee into the mixture with your fingertips. Slowly add the cold water and form a soft (not wet) dough. Knead the dough vigorously for 5 minutes, then cover with a moist cloth and set aside.

Drain the dal and blend it in an electric blender (or a grinder) with just enough water to make a smooth paste. Heat the tablespoon of ghee in a small frying pan and fry the cumin seeds until brown (about 30 seconds). Then add the powdered spices and the pureed dal. Stir-fry for several minutes until partially cooked. Mix in the chopped coriander leaves, lemon juice, and salt. Set aside to cool.

Form the dough into 12 balls. Divide the dal mixture into 12 parts. With your thumb, poke a hole in each one. Fill it with one part of the dal mixture. Seal the hole, flatten the ball into a patty between your hands, and roll it out like a very thick puri. Put the ghee over medium heat. After some time, test the ghee by dropping a piece of dough in it. If the dough immediately rises to the surface and sizzles, the ghee is ready. Put in the katchoris and deep-fry them for about 10 minutes, until they are flaky and golden-brown.