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 and serve hot with hot pickle, chutney.