Priya's Cookbook

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• Soak the dal in water overnight. Drain and grain it to a fine paste.
• Heat half the oil and fry peethi (dal paste) till dry. Then mix cumin seeds, chillis and salt.
• Mix flour, remaining oil, salt and water to make a dough. Knead it well and make a stiff dough. Cover it with a damp cloth and keep it aside for half an hour.
• And then make small sized balls and flatten them a bit with palm.
• Put one tablespoon of peethi mixture in the centre of each tikki. Pinch the edges together to form a ball again. Roll out into 2 inches chapatis.
• Heat the oil and deep fry these kacauris till light brown and puffed.
• Take them out directly on a brown sheet of paper.