How to make Besan kachori

Learn how to make roll besan kachori - Detailed recipe - Recipe Cuisine: Indian | Recipe Category:Snack Prep Time: 15 mins | Cook time: 40mins | Makes:6 | Author: Jeyashri suresh For the outer dough Maida | All purpose flour 1 cup Sooji | Rava 2 tblsp Hot ghee 2 tblsp Salt as needed Water to make the dough For the filling Besan | kadalai maavu 1/2 cup Garam masala 1/2 tsp Red chili powder 1 tsp Fennel powder or chaat masala 1/2 tsp Turmeric powder 1/4 tsp Salt as needed Sugar 1/2 tsp Oil 2 tsp + oil for deep frying Lemon juice few drops Water few drops Coriander or mint leaves few (optional) Method: First let's make the outer cover. Combine the plain flour, rava,hot ghee and salt in a wide bowl. Mix this well with your fingers and make this flour mixture as bread crumbs. Leave it for 5 minutes. Sprinkle little water and make this into a smooth stiff dough. Cover this with a damp cloth. Let's make the filling now. In a pan add the besan|kadalai maavu. Dry roast this in a low flame till the raw smell of the besan completely goes off. Be careful not to burnt it. Switch off the flame and add the red chili powder,garam masala,turmeric powder, salt, sugar and fennel powder. Add finely chopped coriander leaves or mint leaves,if adding. Mix well. In a small pan add the 2 tsp and add the asafoetida. Add this to the besan spice mixture. Mix well. Add few drops of lemon juice. Mix well. The mixture should now hold when you take in your hands. If it is still dry,sprinkle few drops of water and make sure to reach that consistency. Do not make it a paste. Divide the dough into six equal pieces. Cover this always. Heat oil in a pan for deep frying. When it is hot,keep the flame very low. Let's make the kachori. Dip the dough ball in hot oil. Slightly roll this and make this into a small disc. Put 1 tblsp of besan mixture on this. Cover this carefully. If not covered properly,the filling will come out while deep frying. Flatten this slightly with your fingers. Alternatively you can roll this slightly using a rolling pin. If using rolling pin,do not overdo. Repeat this for the rest of the dough. Always keep this covered to avoid drying. Drop the rolled kachoris into oil and cook this in a medium low flame. Frying them in a medium low flame makes it very crispy. Do not fry in high flame. Once both the kachori becomes golden brown on both sides,take this out from hot oil. Drain the excess oil in kitchen towels. Repeat this for the rest of the rolled kachoris. This kachoris will remain crisp if stored in a air tight containers. Serve this kachori with sweet chutney or green chutney.