Plate includes

maida, Salt, Oil, Fried green chillies, Masala stuffing, Fennel seeds, Coriander seeds, Cumin seeds, Oil, Ginger-green chilli paste, Red chilli powder, Garam masala powder, Turmeric powde, Gram flour

Preparation

1. Take refined flour in a large bowl, add salt and 3 tbsps oil and mix till the mixture resembles breadcrumbs. Add ½ cup water and knead into stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. 2. To make the masala stuffing, dry roast fennel seeds, coriander seeds and cumin seeds in a small non-stick pan till fragrant. Transfer into a mortar and crush coarsely with a pestle. 3. Heat oil in another non-stick pan, add ginger-green chilli paste, mix well and sauté for 1-2 minutes. 4. Add red chilli powder, garam masala powder, turmeric powder and salt and sauté for a few seconds. 5. Add gram flour, mix and sauté, on low heat, for 4-5 minutes. Add the crushed spices and mix well. Set aside to cool completely. 6. Heat sufficient oil in a kadai. 7. To make the kachoris, grease the worktop with some oil. Divide the dough into medium sized portions and shape them into balls. 8. Gently slide the kachoris into hot oil