Ingredients:
• Maida – 250g
• Salt to taste
• Ghee – 1 tbsp
• For the stuffing:
• Red Ganthia/bhujia – 50g
• Saunf – 2 tsp
• Coriander seeds – 2 tsp
• Jeera – 2 tsp
• Salt to taste
• Amchur powder – 2 tsp
• Red Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Oil for frying
Method:
- Make a semisoft dough by mixing maida, salt, ghee, and water.
- Keep it covered for 30 minutes.
- For the stuffing, grind the red ganthia/bhujia sev.
- Roast the saunf, coriander seeds, and jeera till they send out aroma or till they turn light brown.
- Grind them when cool.
- Add the above masalas and mix well.
- Make small balls from the dough and roll out a puri from each.
- As you roll one puri, place 1 teaspoon of the stuffing and gather the sides and form a ball.
- Flatten it slightly with your hands and then gently roll it to shape like a cookie.
- Similarly stuff all puris.
- If the dough has become dry, you may make it soft by sprinkling some water over it.
- Heat the oil properly. When done, reduce flame and gently float the kachodis in it.
- Fry till both sides turn crispy brown.
Recipe courtesy of Rupali