INGREDIENTS FOR THE OUTER LAYER
- 1 cup maida (all-purpose flour)
- Salt to taste
- 5 tsp oil
- Water as needed
- A pinch of baking powder
INSTRUCTIONS
- Mix all the ingredients to make a medium-stiff dough.
- Cover and let the dough rest for 30 minutes.
INGREDIENTS FOR THE MASALA
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1½ tbsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- ¼ tsp garam masala powder
- ¼ tsp black pepper powder
- 1 tbsp sugar
- ½ tbsp amchur powder or tamarind pulp
- ½ tbsp dry roasted white sesame seeds
- 1 cup sev, or 1½ cups papdi, or 1 cup gathiya, or ½ cup roasted besan
- Chopped raisins and cashews
- 2 tsp oil
- 3 tsp water
- Hing (asafoetida)
INSTRUCTIONS
- Dry roast the coriander, cumin and fennel seeds.
- Remove from the pan and let them cool.
- Add turmeric powder, Kashmiri red chilli powder, garam masala, black pepper, sugar, roasted sesame seeds and amchur powder.
- Mix well.
- Coarsely grind the roasted spice mixture.
- Coarsely grind the gathiya (or chosen farsan) and mix it with the ground spices.
- Add salt to taste and a pinch of hing.
- Add the chopped raisins, cashews, a little fennel and sesame seeds.
- Add oil and just enough water for binding.
- Using lightly greased hands, shape the mixture into 12 small stuffing balls.
LET’S MAKE THE FARSAAN KACHORIS
- Knead the rested dough again for 2–4 minutes.
- Divide it into 12 smooth dough balls of the same size as the stuffing balls.
- Place one masala ball inside each dough ball.
- Seal the edges well (use a little water if needed).
- Roll gently to form a smooth round ball.
- Heat oil over medium heat (not too hot).
- Carefully add the stuffed balls and fry over medium-low heat.
- Fry until golden brown, about 10–13 minutes.
- Drain on a paper towel and let them cool slightly.
- Your delicious Farsaan Kachoris are ready.
- Serve with hot masala chai.
