Dry Mini Kachori

PREPARATION

1. In a mixing bowl, add 250 grams all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 60 milliliters oil and mix well.

2. Add sufficient water and knead it into a smooth soft dough.

3. Rest the dough for 20 - 25 minutes.

4. Take 50 grams soaked white lentils and blend it into a fine paste. Keep aside.

5. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 1 teaspoon coriander powder and stir well.

6. Now, add the blended white lentils in it and mix it well. Cook for 2 - 3 minutes.

7. Add 1/2 teaspoon salt, 1/4 teaspoon ginger powder, 1/4 teaspoon garam masala, 1 teaspoon fennel powder, 1/4 teaspoon dry mango powder, 1/4 teaspoon red chili and mix it well.

8. Cook for 2 - 3 minutes. Keep aside.

9. Divide the dough into lemon sized portions and give them a shape of ball.

10. Roll out each ball into thick circular puri.

11. Put 1 - 2 teaspoons stuffing mixture in the centre of puri. Seal its edges and again give it a shape of ball.

12. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.

13. Serve.