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

Then by harding water little by little knead a medium tight dough, cover and keep it for half an hour

Heat oil and put jeera and heeng, let it splutter then add besan, roast on low heat, stirring continously, until becomes light brown and good aroma comes out, let it cool down completely

Then add all the dry masalas, the stuffing is ready, now sprinkle some water on it so that you can make small balls from it

Now make equal sized balls from the dough, flatten one ball and put the studying ball in the center, fold it from all the sides and seal it properly, in this way prepare all the balks

In the meantime heat oil for deep frying, first on high heat, then make the flame low

Now roll each ball a little and slowly slide them in the hot oil, fry them on low heat, by turning them at regular intervals, until become light brown and crispy from outside, fry 5 - 6 kachoris at one time

In this way fry all the kachoris, when they completely cools down then only store them in an airtight container, you can store them for 15 - 20 days