½ cup maida¼ cup sooji¼ cup urad dal pasteOil as required½ tsp ajwain½ tsp red chilli powder
Ingredients
½ tsp black peppercorn½ tsp fennel seeds¼ tsp hing½ tsp chaat masala½ tsp coriander seedsSalt as per taste½ tsp cumin seeds
Coarsely grind the dry masalas and keep aside.
Heat oil in a pan. Add hing and the ground masalas and saute for 2-3 minutes.
Now add the urad dal paste, salt, chaat masala and red chilli powder. Fry for about 6-7 minutes.
For the kachori dough, mix maida, sooji, ajwain, oil and water.
Roll the dough softly with hands, place masala stuffing in the center, seal the edges to cover the stuffing completely. Flatten and roll again lightly.
Deep fry the kachoris in hot oil and serve hot and crispy.