Heat Oil, add Cumin, Coriander, Fennel seeds and Asafoetida followed by Gram Flour or Besan.
Roast until it gives a nice aroma on a low flame. Now add the rest of the spices and saute all of that really well.
Make small puris and fill them up. Make a small ball like shape and either roll up again into a little wider circle or press down with the hand and seal them up nicely. Deep fry in hot Oil on a low to medium high heat. Do not increase the heat to a higher level. Otherwise only the outer layer gets cooked and the inside will be under cooked. Therefore patience is the key to flaky, crunchy and crisp Kachoris. Happy Frying People!
