Urad Dal Kachori (Deep-fried lentil dumplings)

Sift the flour with the salt and baking soda into a deep bowl. Add the 5 tablespoons oil and combine well.
Add ½ cup (100 ml) water and knead to make a soft dough.
Cover the bowl with a dampened cloth and set aside for 1 hour.

Make the filling: Wash the dhuli urad dal well 2 or 3 times, then drain and soak in 2 cups (400 ml) water for 2 hours.
Drain in a colander. Put the soaked dal in a mini food processor, add ¼ cup (50 ml) water, and process to a coarse paste.

Heat a small nonstick wok over high heat, then lower the heat to medium and add the ghee.
When small bubbles appear at the bottom of the wok, add the gram paste, ginger, chile, asafetida, coriander, cumin, chile powder, fennel, cashews, and raisins.
Sauté for 5 to 6 minutes or until the mixture is completely dry and begins to stick to the bottom of the pan.

Add the sugar, salt, and lemon juice. Stir well and remove from the heat.
Transfer to a bowl and let cool completely.

Divide the dough into 16 portions and shape each into a ball.
Place a ball on a flat surface and, using a rolling pin, roll it out into a small round about 2 inches (5 centimeters) in diameter.
Roll it so it is thinner around the edges and thicker in the center.
Place a portion of the filling in the center of the round and bring the edges together.
Pinch them tightly together to seal. Pick up the dumpling in your palm and gently reshape it into a ball with a light hand.
Use the remaining dough and filling to make 15 more kachoris.

Place a large nonstick wok over high heat and add the 1 quart (800 ml) oil.
When small bubbles appear at the bottom of the wok, gently slide in half of the kachoris and fry them over low heat for 10 to 15 minutes or until the crusts are golden brown and crisp.
Using a slotted spoon, transfer the kachoris to paper towels to drain.
Repeat with the remaining kachoris.

Serve immediately with the chutney.