In a mixing bowl combine together maida, sooji, salt and oil, mix nicely with your finger tips, until becomes crumbly

Now by adding water little by little knead a smooth dough, it should neither be very tight nor too soft, cover and keep for 10 minutes to rest

In the meantime prepare the stuffing, heat 2 tbsp oil in a pan, on low heat

Then add saunf and crushed dhaniya seeds, saute for few seconds, then add kasoorimethi and heeng, mix well

Now add besan and roast it, by stirring continuously on low heat, until becomes light brown

Let it cool down a little then add red chilli powder, amchur powder, garam masala and salt, mix nicely

Now take out the dough and again knead it a little, make medium and equal sized balls from the dough

Put oil in a kadai and place on the gas, first heat it on high flame, then make the flame low

Now roll each ball a little with a rolling pin

Sprinkle 2 tbsp water on the stuffing and make small sized balls from it

Now place the stuffing ball in the center of the rolled out dough ball, seal it properly from all the sides and roll it again a little

In this way prepare all the kachoris

Slowly slide the ready kachoris in the hot oil, 4-5 pieces at one time

Fry them on low heat, but not very low, if the burner is big then make it low, but if the burner is small then make it medium

Fry them, by turning at regular intervals, until becomes light brown and crispy

When they are done take them out in an absorbent paper

In this way make all the kachoris

Let them cool down completely, then you can store them in an airtight container and keep for 15-20 days

You can make chaat from these kachori using green chutney, tamarind chutney and curd