Dal Onion Kachori

: Spiced Lentil Pastries

In a mixing bowl, combine all-purpose flour and melted ghee. Gradually add water and knead until the dough reaches a medium-firm consistency, akin to poori dough. Divide the dough into small round balls and set aside.

Heat oil in a pan and add asafoetida, fennel seeds, and cumin seeds. When they start crackling, toss in the chopped onion. Once the onion turns golden brown, add coarsely ground moong dal, along with salt, red chili powder, turmeric powder, garam masala, and amchur.

Take each dough ball and roll it out. Place some filling in the center, then seal the edges well to form a ball again. Flatten the ball into discs using your hands. Deep fry the discs in medium-hot oil until they are cooked through.