Dal Kachori

Ingredients:
For the Kachoris:
2 cups whole wheat flour (atta)
1 tbsp cooking oil
1/2 tsp salt
water, as required 
oil for deep frying

For the filling:
1/2 cup toor dal, soaked in hot water for 1-2 hrs
salt, to taste
1tsp garam masala(optional)
1/2tsp saunf(fennel)
1-1.5 tsp cumin seeds
1/4 tsp red chili powder
1tbsp coriander leaves
1 tsp cooking oil

Method:

Grind soaked dal coarsely in a food processor and set aside.
In a non-stick pan, heat 1 tsp oil, and saute cumin seeds till they begin to sizzle.
Add in coarse ground dal, salt and chili powder and fry for a few minutes till dal dries up and starts to toast a bit.Set aside and allow to cool completely.
Mix flour (atta) with salt and one tbsp of oil and form into a smooth dough with water.
Separate dough into golf-sized balls with greased hands and set aside.
For each dough ball, roll out the dough into a small circle and put around one tbsp of the filling in the centre. Bring the ends of the circle together and form into a ball.
Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a small puris. Small bubbles must appear over kachori.

Deep fry till brown and crisp on both sideson low flame only.Small bubbles must appear over kachori.Drain.
Serve hot with chutney or plain old sauce.