2teaspoonall-purpose flour (maida) dissolved in 2 tbsp of water
Oil for deep-frying
How To Make Kachori Dough:
To bind the dough, mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to get the bread crumbs like consistency.
Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
Once the dough comes together, knead it for 5 - 6 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
How To Make Kachori Filling:
Meanwhile, prepare the filling for kachori. Add namkeen in a food processor or mixer.
In a pan dry roast all the spices till aromatic. Allow them to cool a bit. Then add them in the same food processor jar as namkeen.
Blend them together to make a coarse mixture. Transfer to a bowl. We require crunchy mixture and not a fine powder for the filling.
How To Assemble Kachori:
To shape the kachoris, divide the dough into twelve small-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
Place 1 teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dimsum. Proceed to make all 12 balls. Let the filled ball sit for 3 – 4 minutes before flattening.
Place the filled balls on a flat surface with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter.
Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.