Instructions

1. 
   
2. To Make the Kachori/Bread Dough:
3. In a food processor, add whole wheat flour, gram flour, salt, asafoetida and give it a quick pulse for 5 seconds. (Mix all the dry Ingredients together).
4. Now add 3 tbsp oil & water to the dry Ingredients and pulse till you form a firm dough. (Add water in interval to form a firm dough)
5. For Making Kachori:
6. Take a medium size bowl, add stuffing Ingredients and give it a quick mix. (Pic1)
7. Make equal sized balls.(Kachori’s are usually thick & small in size).
8. Now take 1 dough ball, flatten it slightly to form a thick disc and fill it with potato stuffing mix (I’m putting 2 Tbsp) Pic2
9. Seal the edges of the stuffed dough disc (Pic3) and roll it again to form a thick & small disc (Make sure to put less pressure as too much pressure will burst the disc) Pic4
10. Heat 2 cups oil in a nonstick wok on high for 7-8 minutes, reduce the heat to medium.
11. Add 1 kachori at a time, let it fry on each side for 1-2 minutes (Till each sides are golden in color). Pic5
12. Once the kachori’s are fried on both sides (golden brown) take it out of the wok and place it on towel to absorb any extra oil.
13. Serve Hot