For khasta kachori

Mix maida, gram flour and ghee in a bowl. Add some salt and a little water. Knead these ingredients into a firm dough. Make small balls of the dough and keep aside. Heat some oil in a frying pan on medium flame. Add cumin seeds and asafoetida powder. Fry for 30 seconds, add urad dal and fry for a minute.

Now add the green chilli paste, ginger paste, garam masala powder, gram flour, red chilli powder, Amchur powder, coriander powder and salt. Mix well and cook for 5 to 6 minutes.

Roll the dough into small/medium circle and add 1 or 2 tsp of the filling in the center. Fold well and roll again ensuring the filling does not come out.

Heat oil in a deep frying pan over medium flame. Fry the prepared kachoris until golden brown on both sides and puffed up. Remove and drain excess oil.

To serve, crack a hole in the centre of the kachori. Add 2 to 3 tbsp of beaten curd.

Add green chutney, yoghurt, saunth,red chilli powder, onions, tomatoes cumin powder, coriander leaves and salt on top. Garnish with sev and serve.