A flaky and crisp snack, that tastes great by itself or with beaten curds.
- Mix all the ingredients. Knead well to a semi soft dough. Cover with a wet cloth.
For the Dough
- 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.
- In the same pan (cleaned), heat rest of the oil on a low flame.
- Separately sauté; chillies, fennel, cumin and coriander seeds for 2-3 minutes. Stir continuously. Spread them to cool in a plate.
- Grind the roasted spices to a coarse powder.
- In a pan, to the gram flour, add roasted and rest of the spices. Mix well. Keep aside.
For the Filling
- 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.
- 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.
- Repeat to make all the kachoris.
- On high flame, heat oil in a frying pan. Lower the flame.
- Deep fry the kachoris till crisp and golden brown in colour. Remove and drain on an absorbent paper.
- Lightly break the kachori in the center.
- Add salted beaten curds.
- Top it with sweet chutney.
- Sprinkle chaat masala, thin sev or masala bundi.
- Garnish and serve.
- Always fry kachoris on a low flame to get a crisper crust.
Size of kachori depends on individual liking.