FARSAN KI KACHORI

INGREDIENTS for the outer layer 

• 1cup maida 

• Salt 

•  5 tsp oil  

• Water as needed

• Pinch of Baking powder 

INSTRUCTIONS

• mix the ingredients to make a medium stiff dough 

• Rest the dough for ½ hour 

INGREDIENTS FOR MASALA 

• 1tbsp coriander seeds

• 1tbsp fennel 

• 11/2 tbsp cumin seeds

• ¼ tsp turmeric powder

• ½ tsp Kashmiri red Chilli powder 

• ¼ tsp garam masala powder 

• ¼ tsp black pepper powder 

• 1tbsp sugar 

• ½ tbsp amchur powder or tamarind pulp

• ½ tbsp dry roasted white sesame seeds 

• 1cup sev or 1 ½ cup papdi or 1cup gathiya or ½ cup roasted besan 

• Chopped raisins, cashew

• 2tsp oil 

• 3tsp water 

• Hing 

INSTRUCTIONS 

• dry roast coriander, cumin and fennel seeds

Remove and cool 

• Add ¼ tsp turmeric powder, chilli powder,garam masala, black pepper,sugar, roasted sesame seeds and dry mango powder. Mix well

• Now coarse grind 

• Coarse ground gathiya and add to the coarse ground masalas

• Now add salt according to taste and hing

• Add the raisin, cashew and a little fennel and sesame seeds

Add oil and water (enough for binding) and make small balls(12 balls) use lightly greased hands to form balls

LETS MAKE THE FARSAAN KACHORIS 

• knead the dough again for 2-4 mins 

• Make 12 small smooth balls ( no cracks) almost the same size as the masala balls

Stuff the masala ball into the dough ball

Seal the ends well( use water if needed)  and smoothen the round ball.

Heat oil on med  ( not too hot) 

• Add balls and fry on med-low flame

Fry until golden ( around 10-13 mins)

Drain,cool 

• That’s it, your delicious Farsan Kachoris are ready to be enjoyed with masala chai.