Bhedmi kachori ka dal ka sukha masala

This is the recipe to make dry masala for bhedmi kachoris which can last up to six months easily if kept in freezer. Whenever you want to make bedhmis just mix two and a half tbsp of this masala with triple amount of water a night prior and keep in refrigerator. Next morning take 2 cups of wheat flour add a bit salt if needed more acc to your taste, add some oil(moin) then add water to make dough poori consistency. Note: you can change the quantity of masala as per quantity of wheat flour.

Ingredients:
dhuli urad dal (washed and dried)                        2 cups
sabut zeera                                                            1/2 tbsp
sabut dhania                                                          1 tbsp
sabut sauf                                                              1 tbsp
hing                                                                       2 tsp
lal mirch powder                                                   2.5 tsp
dhania powder                                                       3 tsp
haldi powder                                                          1.5 tsp
salt                                                                         3 tsp
garam masala                                                         1.5 tsp
amchur                                                                   1.5 tsp

Method:
1. Take sabut zeera, sabut dhania, sabut sauf and grind coarsely. Keep aside.
2. Grind urad dal in a grinder properly.
3. Take a bowl add powdered dal, mix of sabut zeera, dhania,and sauf to it. Add hing, haldi, salt, garam masala, dhania powder.
4. Take this mixture in a pan and dry roast this mixture until it turns golden brown then add lal mirch powder and amchur.
5. Keep it aside. Let it cool. Store in a clean container. If possible keep it in in refrigerator.