| 1 | For dough: dissolve yeast in ?cup warm water; add remaining water and rose water. |
| 2 | Sift together flour, salt and cardamom in a bowl. |
| 3 | Measure and set aside ?cup of flour mixture. |
| 4 | Add yeast liquid to flour in bowl, mixing until a soft dough forms. |
| 5 | Work in ghee or oil with reserved flour, kneading until dough is smooth (about 10 minutes). |
| 6 | Cover bowl and leave in a warm place to rise, 45-60 minutes, or until doubled in size. |
| 7 | While dough is rising, wash lentils and place in a pan with cold water. |
| 8 | Bring to a boil. |
| 9 | Reduce heat to low, cover and simmer until water is absorbed and lentils are tender, about 1 to 1-?hours. |
| 10 | Mash cooked lentils with a fork. |
| 11 | In a skillet, saute onions in ghee or oil until lightly browned. |
| 12 | Mix in mashed lentils and cook mixture another 5 minutes. |
| 13 | Add brown sugar, and season with salt and pepper to taste. |
| 14 | Cool. |
| 15 | On a lightly floured surface, roll out half of dough thinly. |
| 16 | Using a biscuit or cookie cutter, cut out 3-inch circles. |
| 17 | Place a heaping teaspoon of lentil paste in the center of each circle of dough. |
| 18 | Lightly moisten edges with water, fold in half and seal by pressing with the tines of a fork. |
| 19 | Deep fry kotahs, 6-8 at a time, about 3 minutes or until golden brown and puffed, turning to cook evenly. |
| 20 | Drain on absorbent paper. |
| 21 | Serve hot or warm for a snack or as part of a meal. |
