| 1. | To make dough: Sift together flour and salt into a bowl. Add ghee and rub it in with your fingers till mixture resembles fine bread crumbs. Gradually add water, mixing and gathering flour to make a stiff ball. Knead till dough is smooth and elastic (about 3 minutes). Keep covered with a damp cloth for ½ hour. |
| 2. | To make filling: Place black gram in a Futura or other heavy frying pan on medium heat. Stir constantly till gram darkens by a few shades to a light brown and gives out a strong aroma (about 4 minutes). Grind roasted gram to a powder. |
| 3. | Grind aniseed, coriander seeds, cumin seeds, cardamom, cloves and cinnamon to a coarse powder. |
| 4. | Heat ghee in a pan on medium heat for about 1 minute. Add asafoetida and spice mixture. Stir for a few seconds. Add powdered gram. Stir. Add salt, chilli powder and water. Stir fry for about 2 minutes. Add sugar. Mix. Allow mixture to cool. |
| 5. | To make kachoris: Knead dough briefly. Divide into 15 portions. Roll one portion into a flat round 8 cm in diameter. Place round on palm of hand, pressing centre to form a cup shape. Put 1 teaspoon filling in centre. Press filling down firmly. Gather dough from sides to the centre, pinching together to form a peak. Push down peak, pressing to seal any openings. Pat kachori between palms to flatten to about 8 cm in diameter. Dampen fingers to help sealing only if necessary. Assemble remaining portions in the same way. |
| 6. | Heat ghee in deep-fry pan on medium-high heat for about 3 minutes (190ºC). Add 4 kachoris one after the other. Reduce heat to medium-low. As kachoris start to rise in the oil push down each kachori with back of a perforated spoon and hold under oil for 10-15 seconds. Continue this procedure till kachoris are puffed. Fry till golden brown. Remove and drain. Fry remaining kachoris in the same way except do not increase or reduce heat. Serve hot, accompanied with chutney. |