When the oil separates, put the semi-ground dal and keep stirring to make sure it does not stick at the bottom.
Now add salt, red chilli powder, pepper powder.
Keep stirring till the dal begins to form like a dough.
For the Kachori:
Make a soft dough with maida, salt and 6 tbsp of oil.
Make small balls.
Flatten each ball, put the stuffing.
Roll them like lightly, slightly thicker than puris, with oil.
Deep fry the kachoris.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.