Khasta Kachori

Rinse urad dal thoroughly and soak in water for 4-5 hours. Drain the urad dal completely and grind it coarsely in a mixer without adding any water.

In a large bowl, combine atta flour, semolina, 5 grams of salt, and 60 grams of ghee. Rub the ghee into the flour mixture with your fingertips until it resembles breadcrumbs.

Gradually add 120 grams of water to the flour mixture and knead to form a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.