Tawa Kachori

For the stuffing:

Besan            1/2 cup

Onion 1 large

Saunf, amchur powder, garam masala powder           1 tsp each

Garlic paste     1 tsp

Turmeric powder  1 tsp

Sesame seeds 2 tsp, roasted and coarsely ground

Coriander 1 tbsp chopped, optional

Cooking oil for the stuffing and for shallow frying. Salt to season

For the cover:

Wheat flour     2 cups

Besan (gram flour)/semolina 1/4 cup

Asafoetida       1 tsp

Cooking oil     2 tsps

Heat 1/4 tbsp oil in a pan and fry onion and other filling ingredients for 4-5 minutes. Take off the heat and let cool slightly. Add a few tsp of water to the mixture and shape out small balls out of it. Refrigerate until the cover dough is ready.

Knead dough out of the ingredients for the cover. Roll out small lemon sized balls out of the dough and flatten so that they form ovals of 1-inch radius, not more than 0.75 cm thick. Place the filling on the dough and spread out, leaving a margin from all sides. Close and form ball-sized shapes, flattening and rolling evenly between your palms. Shallow fry on a pan using oil as required.

Serve hot with tomato ketchup/green chutney/kokam chutney/date chutney/curd mixed with any one of these chutneys or any other innovative accompaniment you've cooked up! These kachoris are lighter on your system as compared to the traditional deep-fried version.