Khasta Kachori

In a mixing bowl combine together maida, sooji, oil and salt, mix well with your finger tips, until becomes crumbly.

Then by adding water little by little knead a medium soft dough, cover and keep it for half an hour to rest.

In the meantime prepare the stuffing, for this heat 2 tbsp oil in a pan.

Then add crushed coriander seeds, heeng and besan, roast them for 2 - 3 minutes.

Then add chopped ginger and green chillies and cook for 2 minutes.

Then add soaked moong dal and mix well, soak moong dal for at least 6 hours, then wash it properly and strain out the excess water.

Cover and cook the dal until becomes soft, but not mushy.

Then uncover it and add red chilli powder, chilli flakes, amchur powder, garam masala, crushed fennel, chaat masala, powdered sugar and salt, mix nicely.

Roast the mixture further for few minutes, until it becomes dry, the stuffing is ready.

In the meantime heat oil for deep frying, first heat on high flame, then make it medium.

Now knead the dough once again for few seconds and make equal sized balls from the dough

In the same way make small balls from the stuffing mixture.

Now take one ball of the dough and flatten it by rotating with your fingers into a small roti.

Now place one stuffing ball in the center of the roti and seal it nicely from all the sides.

Now roll this stuffed ball lightly with the rolling pin, it should be little thick.

In this way make more kachoris.

Now slowly slide the kachoris in the hot oil, one by one

Fry them on low heat, by turning them at regular intervals, until becomes light brown and crispy

When they are done then take them out on an absorbant paper

Always fry in small batches, like 4 - 5 pieces, so as to maintain the oil temperature

In this way make all the kachoris

You can have these with green chutney, tomato sauce, tamarind chutney, and can make dahi kachori chaat also

You can store them for 8 - 10 days, depending upon the weather conditions, cool down the kachoris completely before storing them