1/2 cup Self-raising flour 1/2 cup Chappati flour Salt to taste 3-4 tbsp oil Water to kneed dough
You will need :- ( stuffing )
1 cup poha ( rice flakes ) 2 tbsp roasted gram flour-besan ( I used gujarati style bharwa masala ) 2 tbsp ginger and green chilli paste Salt to taste 1 tbsp mustard seeds pinch asafoetida 1 tsp seasame seeds 1 tbsp Sugar 1 tbsp dry coconut powder Dry mango powder or lemon juice(according to your taste) 1 tsp Garam masala 1 tsp red chilli powder 2 tsp cumin and coriander seeds powder 1 tsp fennel seeds(crushed) 1 tbsp fresh chopped coriander 2 tbsp oil More oil to fry
Method:- Mix all the ingredients and make a semi stiff dough. Leave aside to rest for about an hour. Clean, wash and soak the poha at least half an hour. In a heavy bottom pan heat oil and add mustard seeds and asafoetida. After splutter add poha and gram flour and cook for 2-3 minutes on very low heat. Now add all the masala and seasonings. let it cook further about 3-4 minutes. Switch off the heat and let it cool.Now divide the dough into small portions, and roll into a small circle. put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top. You can grease your palms a little and roll the ball between them to form an even ball if that’s easier. Repeat for all the kachoris. Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium heat till they are golden brown in color. Serve hot with Green Chutney or Tamarind chutney. I served with both..Enjoy as much as my family did!! you can check out my Garlic Kachori here.
