Khasta Kachori

1. Mix all the ingredients. Knead well to a semi soft dough. Cover with a wet cloth.

1. On a low flame, heat 2 teaspoons oil in a frying pan. Sauté the gram flour, stirring continuously. Roast, till it changes to a light golden colour. Spread it in a plate to cool.
2. In the same pan (cleaned), heat rest of the oil on a low flame.
3. Separately sauté; chillies, fennel, cumin and coriander seeds for 2-3 minutes. Stir continuously. Spread them to cool in a plate.
4. Grind the roasted spices to a coarse powder.
5. In a pan, to the gram flour, add roasted and rest of the spices. Mix well. Keep aside.

1. Knead the dough well. Divide it into 75 equal portions. Shape them into round balls. Roll out each ball to a circle of 2" diameter.
2. Place a spoonful of the filling mixture, in the center of the rolled circle. Gently stretch the dough over the filling. Close to seal the edges. Form a round ball. Roll out the ball lightly, to flatten it.
3. Repeat to make all the kachoris.
4. On high flame, heat oil in a frying pan. Lower the flame.
5. Deep fry the kachoris till crisp and golden brown in colour. Remove and drain on an absorbent paper.

1. Lightly break the kachori in the cente
2. Add salted beaten curds
3. Top it with sweet chutney.
4. Sprinkle chaat masala, thin sev or masala bundi.
5. Garnish and serve.
6. Additional Note: Always fry kachoris on a low flame to get a crisper crust. Size of kachori depends on individual liking.