Tuesday, 16 August 2016


Prep Time : 25 mins
Cooking Time : 15 mins
Serve  : 4

All purpose flour / maida     -    2 cup
Oil    -  2 tbsp
Salt  -  to taste
Carom seeds  -  a pinch
Water  -  as required
Oil  -  for frying
For stuffing
Finely chopped onion   -  4 medium size
Cumin seeds  -  1/4 tsp
Asafoetida / hing  -  a pinch
Roughly crushed coriander seeds  -  1 tsp
Crushed fennel seeds  -  1 tsp
Finely chopped green chilly  -  1 tsp
Ginger paste  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Amchur powder  -  1/4 tsp
Gram flour   -  2 tbsp
Salt  - to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp
 in the centre and seal it properly.

Heat oil in a pan.
Add asafoetida,cumin seeds,crushed coriander seeds,crushed fennel seeds.
Let them splutter and saute for one mins.
Then add chopped green chilly and ginger paste.
Add onion and saute for 2 - 3 mins.
Add gram flour,red chilly powder,turmeric powder and garam masala powder and cook for 3 - 4 mins.
Add amchur powder and salt and mix well.
Now stuffing is ready.
For making kachoris
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or slow.
Now divide the dough into equal size ball.
Now flatten the balls with your palm..
Place a small ball of the stuffing in the centre and seal it properly.
Now roll the balls.
It should be little thick.
Place the kachori in the oil for frying.
Fry in small batches.
Fry until becomes brown and crispy.
Serve hot.