Shegaon Kachori

Ingredients 

• 1½ cups refined flour (maida)
• Salt to taste
• 3 tablespoons oil + for greasing + for deep frying
• Fried green chillies to serve

Masala stuffing

• 1½ tablespoons fennel seeds (saunf)
• 1 tablespoon coriander seeds 
• 1 teaspoon cumin seeds
• 1 cup gram flour (besan)
• 2 tablespoons oil
• 1½ ginger-green chilli paste
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• Salt to taste

Method

1. Take refined flour in a large bowl. Add salt and oil and mix till the mixture resembles bread crumb consistency. Add ½ cup water and knead to a 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 till fragrant. Transfer into a mortar and coarsely crush it with a pestle.
3. Heat oil in a non-stick pan. Add ginger-green chilli paste and mix well. 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 and roast on low heat for 4-5 minutes. Add the crushed mixture 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. Take a medium sized portion of the dough and shape it into a ball. Place it on the greased worktop and roll it into a small disc. Add a portion of the masala stuffing and bring the edges to the centre and press to seal. Gently press and lightly roll into a small disc.
8. Gently slide in the kachoris a few at a time and deep fry on medium heat till they turn golden, crisp and lightly puffed.
9. Serve  with fried green chillies.