Poha Kachori ~ Deep fried spicy stuffed golden balls REPOSTED

Made n Enjoyed
Hello readers,

Some times my mind works so well that all I do is find faults in other people and when my mind switches off..I can't seem to find any faults in myself ;-) !!
Yesterday I was preparing the ingredients to make Batata Poha, I took out rice flakes, and I saw that in a jar there were just a few spoons of rice flakes left, so I thought I'll use it all up. I soaked the POHA...but when I was cooking it I realise that I used a smaller pan..so couldn't add all the soaked poha. I had it leave atleast one cup of poha aside..and then I wondered how I could use up the already soaked poha.  After a long thought, I thought I'd try to make Kachori filling..and.. the result was mindblowing..kids couldn't wait to try it out, and for once, even I didn't care about the pics that I took..one, two clicks here and there and I couldn't wait to tuck in!

You will need:- ( Pastry )

1/2 cup Self-raising flour

1/2 cup Chappati flour

Salt to taste

3-4 tbsp oil

 Water to kneed dough

You will need :- ( stuffing )

• 1 cup poha ( rice flakes )
• 2 tbsp roasted gram flour-besan ( I used gujarati style bharwa masala )
• 2 tbsp ginger and green chilli paste
• Salt to taste
• 1 tbsp mustard seeds
• pinch asafoetida
• 1 tsp seasame seeds
• 1 tbsp Sugar
• 1 tbsp dry coconut powder
• Dry mango powder or lemon juice(according to your taste)
• 1 tsp Garam masala
• 1 tsp red chilli powder
• 2 tsp cumin and coriander seeds powder
• 1 tsp fennel seeds(crushed)
• 1 tbsp fresh chopped coriander
• 2 tbsp oil
• More oil to fry

Method:-
Mix all the ingredients and make a semi stiff dough. Leave a side to rest for about an hour.
Clean, wash and soak the poha at least half an hour.
In a haevy bottom pan heat oil and add mustard seeds and asafoetida.
After spultter add poha and gram flour and cook for 2-3 minutes on a very low heat.
Now add all the masala and seasonings. let it cook further about 3-4 minutes.
Switch of the heat and let it cool.Now divide the dough into small portions, and roll into a small circle.
put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top.
You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris.
Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium heat till they are golden brown in color.
Serve hot with Green Chutney or Tamarind chutney. I served with both..Enjoy as much as my family did!! you can check out  my Garlic Kachori here.

Linking this to Shama's event Fast Food - POHA