Description

Empty the packet in a bowl, mix with 100ml of water, salt to taste and 4 tablespoon of oil to make a semi-stiff dough. Cover the dough with a wet cloth and leave it for 15-20 minutes. Now heat oil in a deep kadai. Divide the dough into small portions. Using a rolling pin, roll out each portion. The rolled dough should be put into the kadai. When they puff up, turn over with spoon. Take out the kachori when they become deep brown. Serve hot with potato curry.
NOTE: Prepare the curry with PRAKASH SABJI MASALA to get the best aroma and flavour.