Khasta Kachori Homemade

1. In a mixing bowl, combine flour, salt, soda, 2 tsp oil and a pinch of sugar.
2. Add water in parts and knead the dough until smooth and cover with a muslin cloth for 15 minutes.
3. Dry roast split green gram on low flame until its aroma is released and let cool.
4. Grind roasted gram to a coarse powder and combine with spice powders.
5. Add melted ghee to the green gram and spice mixture and combine well.
6. Split wheat dough into small-sized balls of about 3 cm each and roll the balls flat.
7. Add 1 – 2 tsp of spiced gram stuffing, fold the dough from circumference to the center from all sides to ensure the stuffing is sealed completely.
8. Roll the stuffed dough again. Ensure that the center remains slightly thicker than the edges.
9. Deep fry khasta kachoris and serve hot with coriander-mint chutney and tamarind-jaggery chutney.

Trivia:
In 1951, Tirathram Karamchand Sharma innovated on the standard kachori and popularized his creation outside the Shegaon Railway Station in Pune, Maharashtra. The renewed kachori thus came to be known as Shegaon kachori, which is famous all over India today!