Kochuri Dough

In a bowl add the flour, salt and ghee or oil

Mix everything so as to incorporate the ghee or oil through the whole flour.

Add water in intervals and knead to a smooth and soft dough.

Cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.

Making Matar Stuffing

Rinse the lentil and boil.

Take them in a grinder or blender. grind to a semi coarse consistency without adding any water.

Heat oil in a small pan.

On a low flame, add all the spice powders one by one - cumin powder, cardamom powder, red chili powder, garam masala powder and asafoetida. fry for 2-3 seconds

Then add the ground lentil, sugar and salt. saute for 5 minutes. Stir continuously

Add the besan or gram flour and saute for a further 2-3 minutes with continuous stirring.

Take the stuffing in a bowl or plate and let it cool.

Rolling And Stuffing

Before making the kachoris, heat oil for deep frying in a kadai or pan.

Make lemon sized balls from the dough and cover with a wet kitchen napkin.

Take one ball and flatten it with your palm. apply some oil to it on both sides.
Place the ball on the rolling board and roll to a 3 inches diameter circle.

Keep the stuffing in the center. bring all the edges of the dough and press them together.

Apply some more oil if required and roll the stuffed kachori to a circle of 4 to 5 inches circle.

Frying

Gently drop the kachori in the hot oil.
With a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying

Turn over and fry the other side

Kochuri appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.