Boil Dal in 6 cups water on High heat,and then lower it to medium and cook approx, 30 minutes, without covering till soft, but not mushy. Keep Checking to make sure it stays firm.(GRAINS SHOULD BE SEPARATE)
Drain very well.
GRIND VERY ROUGHLY.
In 6 tbsp oil, add jeera,when it splutters, add Hing.
Add Ginger and green Chilies and stir.
Add all spices,except Amchoor powder, and keep stirring till brown and dry.
Add Amchoor.
For Dough
Mix Maida/Flour with salt and ghee till it becomes crumbly.
Add warm water and make a SOFT dough. Cover with a wet towel and keep aside.
For Red Thread/Dori
Take a little bit of dough and mix Red Food color to it.
Roll into thin strips and keep aside.(please see pictures below)
Divide dough into small balls(approx 16-18)
Roll out each ball into a small disc. Keep the center little thick and roll the edges thin.
Put water on outer 1/2 inch.
Put stuffing ,approx 1 1/2 spoonful,press down with spoon.(please see pictures below)
Bring the dough together to make Pothli/Money bag
Put water all over the Red dough strip, tie it around the Pothli, so it sticks to Pothli.
Make 5-6 and fry on MEDIUM flame till done.
Notes
While Rolling, keeping the center thick and sides thin is very important.
Press filling down with back of spoon instead of thumb,its easier.
Put water all over the Red dough/dori, makes it easier to stick.