Ingredients:

For Kachori Covering:

• 2 cups white flour (maida)

• 1/4 cup oil

• salt as per taste

For Kachori Masala:

• 1/4 cup Ghathiya coarsely grinded

• 1/4 cup raisins

• 1/4 cup cashewnuts

• 1 tbsp coriander seeds

• 1 tbsp sauf (fennel seeds)

• 1 tsp turmeric powder

• 1/2 tbsp red chilli powder

• 1 tsp jeera (cumin ) powder

• 1/2 tbsp garam masala

• 1 tbsp amchur (mango powder)

• salt as per taste

• 1 tbsp oil

• 2 tbsp water

• oil for frying

Method:

1. Add all the ingredients of the covering and prepare a semi soft dough by adding a little water at a time. Let it rest for 30 minutes.

2. Chop the raisins and cashewnuts into small pieces.

3. Dry roast the coriander and sauf on low flame and then grind them coarsely.

4. Mix all the ingredients of the masala along with oil and water and make small balls.

5. Make a little bigger balls of the dough and with the help of a rolling pin roll into small disc. Place one masala ball into it and seal the edges together by applying a little water on the edges.

6. Prepare all the Kachoris in the similar manner and keep aside.

7. Heat the oil in a kadai and fry all the Kachoris on medium flame till it is golden brown in colour.

The Kachoris can be stored in airtight container for about a week.

Enjoy !!!