Kachauri

Combine plain wheat flour, cumin seeds, oil and water in a bowl and then knead dough.

Boil Bengal grams, and mash it by hand.

Mix Bengal grams, salt, turmeric and chopped red chilli in a bowl.

Knead the dough on lightly floured board for 1 minute.

Divide dough into equal balls.

Roll each ball into a 5 inch circle.

Place two rounded tbsp of filling in the center of each circle.

Bring dough up around filling pleating it as you pull it along. Twist to seal.

Fry kachauri on each side.

Place kachauri on a plate and serve with green chutney.

Tips:

If pooris and parathas are slightly heated on griddle before frying in ghee, they absorb less ghee.