CRISPY KHASTA KACHORI

Preparation Method :

• Sift the flour, salt, and soda bicarbonate. Rub in the ghee and knead with enough water to make a hard dough. Keep aside for 30 minutes.
• The Filling: Grind all the ingredients coarsely. Sauté the filling with a spoonful of ghee for about 3-5 minutes or until golden. Keep aside to cool.
• Divide the flour dough into 12-15 balls. Shape each ball into a small cup; fill a spoonful of filling into the hollow, pinch together to seal and pat into rounds.
• Heat the oil in a wok, deep-fry the rounds in batches over low heat till they puff up and become crisp and golden.
• Remove and drain the excess oil on absorbent kitchen paper towels. Serve hot.