Sunday, 14 December 2014



Methi leaves                                                   -                               100gms
Maida                                                              -                               1 cup
Ajwain                                                            -                                a pinch
Mangrail                                                         -                                 a pinch
Salt                                                                  -                                 to taste
Oil                                                                   -                                 1 cup

  Wash and chopped methi leaves. In a kneading bowl add methi leaves, maida, salt, ajwain, mangrail and one tbsp oil and mix well.

Make a stiff dough with the help of water. Keep aside for 15 mins.

Divide the dough into equal size balls.Sprinkle a little flour and roll them with a rolling pin to approximately 2.5 inch diameter.

Heat oil in a wok, deep fry the kachori in a medium flame and fry till light brown.

Drain extra oil in paper napkin

Serve hot.