GETTING READY

1. For the dough: In a bowl with water, add oil and stirring vigorously combine it well with the water. Set it aside for half an hour.

MAKING

2. In another mixing bowl, add and combine the flour with besan and salt. Knead it into a dough using the water-oil mixture. Cover the bowl and set it aside.

3. For the stuffing: In a food processor, add the pigeon peas, green peas and blend it well into a thick consistency.

4. In a saucepan on medium high, heat oil, add coconut, ginger paste, green chilli paste, sesame seeds, turmeric powder, coriander leaves, pigeon peas, salt and stir fry for 7 - 8 minutes on medium heat.

5. Stir in the raisins, brown sugar, lime juice. Mix well and transfer onto a plate for cooling.

6. Once done, make golf size balls of the stuffing and keep aside. Take the dough and make olive size balls and set aside.

7. On a floured board, roll the dough into a flat, paper thin base and place the stuffing in the center. Take the edges of the dough and wrap it around the stuffing and pinch out the excess dough. Repeat this step for all the kachoris and set it aside on a plate.

8. In a wide bottomed vessel. heat oil and deep fry the kachoris until golden brown. Once done, transfer them onto paper towels to remove excess oil.

SERVING

9. Serve them hot with ketchup or coriander mint chutney.