Yield: 72 Pieces
|1 pack||Active dry yeast|
|1 cup||Warm water|
|2 teaspoons||Rose water|
|3½ cup||Plain flour|
|½ teaspoon||Ground cardamom|
|¼ cup||Melted, cooled ghee or oil|
|1 cup||Brown lentils|
|3 cups||Cold water|
|2 larges||Onions; finely chopped|
|2 tablespoons||Brown sugar|
|\N \N||Oil; for deep frying|
For Dough: Dissolve yeast in ¼ cup warm water; add remaining water and rose water. Sift together flour, salt and cardamom in a bowl. Measure and set aside ½ cup of flour mixture. Add yeast liquid to flour in bowl, mixing until a soft dough forms. Work in ghee or oil with reserved flour, kneading until dough is smooth (about 10 minutes). Cover bowl and leave in a warm place to rise, 45-60 minutes, or until doubled in size. While dough is rising, wash lentils and place in a pan with cold water. Bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and lentils are tender, about 1 to 1-¼ hours. Mash cooked lentils with a fork. In a skillet, saute onions in ghee or oil until lightly browned. Mix in mashed lentils and cook mixture another 5 minutes. Add brown sugar, and season with salt and pepper to taste.
Cool. On a lightly floured surface, roll out half of dough thinly. Using a biscuit or cookie cutter, cut out 3-inch circles. Place a heaping teaspoon of lentil paste in the center of each circle of dough.
Lightly moisten edges with water, fold in half and seal by pressing with the tines of a fork.
Deep fry kotahs, 6-8 at a time, about 3 minutes or until golden brown and puffed, turning to cook evenly.
Drain on absorbent paper. Serve hot or warm for a snack or as part of a meal.