Soak the Urad Dal overnight.

In a grinder add the soaked dal and grind into a Coarse paste.

Paste should not be smooth.

Add a little water if needed.

In a shallow pan on medium heat, add oil.

Once the oil is hot add Cumin seeds and Hing.

Cook till the cumin starts to crackle.

Now add the Grinded Dal Paste and mix well.

Now add Red Chilli powder, Salt, Coriander powder, Coarsely Grinded coriander seeds and Fennel Seeds.

Mix well and cook till the whole paste becomes non sticky about 8 to 10 minutes on a medium flame.

In a deep Bowl take wheat flour.

Add Sooji, Salt and Oil. Mix well.

Now add a little water from 3/4th cup total water and start kneading.

Add water as you knead the dough.

Knead the dough into a medium soft dough.

Take a Big Chunk of the dough and flatten it into a disc of about 2 inch diameter.

Add about 1 Tbsp of Dal stuffing in it.

Now Fold it so the dal stuffing becomes the center of the dough Ball. Fold from the sides to the top and close the top. Flatten it into a disc again by using your fingers and palm.

Now on a rolling surface apply some oil so the disc does not stick to the rolling surface.

Now roll the disc into medium thick disck of about 5 inches diameter. Make sure the disc is not too thick or too thin.

Do this for rest of he dough.

In a Wok or Kadai heat oil to 370 F, medium high heat. To test if oil is hot enough , add small dough peice in oil. If it goes to bottom then floats to top in 4 to 6 seconds your oil is hot at right trmperature.

Add one of the disc and using a slotted spatula move the hot oil on top of the disc.

Press the disc from top into the oil. The Disc should puff up.

Cook till its golden.