plenty of water to boil.
Boil dal for 5 minutes & drain.
oil in a heavy pan.
cumin seeds, mustard seeds & asafoetida.
add partly crushed dal, coriander leaves, salt, fennel seeds, coriander
seeds, coriander powder, red chili powder & garam masala.
all ingredients well.
from fire, cool.
into 15 portions.
into balls with greased palms & Keep aside.
flour, salt and oil, knead into soft dough.
aside for 30 minutes.
make a paste of water & flour for patching.
small ball of dough.
it into 4" diam round chapati.
one ball of filling at centre.
up chapati and wrap ball into it completely.
to it that there are no cracks or open space left.
off excess dough carefully.
not allow cover to tear.
the ball with palm, making it flattish and round.
for all kachories.
fry in hot oil, on low flame only.
till golden and crisp.
hot with green and tamarind chutneys.