Tuavar kachori

For Outer covering–

Wheat flour 1cup(I avoid using maida)
Suji 1 tbsp
Oil 4 tsp
Lemon juice afew drops
Salt to taste
Stuffing fresh tuar 2cups
Green chillies 4 ginger, curry leaves, coriander leaves chopped very fine
Red chilly powder 1tsp
Dhania powder 1/2 tsp
Garam masala 1/2 tsp
Dessicated coconut 1tbsp
Lemon juice 1 tsp
Sugar 1 tsp
Salt
Oil 2 tsp
Cumin seeds 1tsp
Sesame seeds 1 tsp
Hing 1/4 tsp
Oil for frying

Method–

Take wheat flour, suji, salt and oil in a bowl.
Mix well.
Add a few drops of lemon juice juice mix.
Add water and make medium stiff dough.
Cover and keep aside.
Crush the tuar in a chopper
Heat the oil for stuffing in a kadai.
Add cumin seeds, sesame seeds and hing.
Add in the chopped green chillies, ginger and curry leaves.
Saute for 2 minutes.
Add the crushed tuar.
Fry on slow flame.
Keep stirring.
Add all the spices , sugar and salt.
Add lemon juice.
Combine well and cook till the mixture is cooked but not too dry.
Add the chopped coriander .
Cool the mixture.
Roll the dough into small discs .
Place the stuffing.
Apply some water in the edges and seal it well .
Press and roll lightly. Deep fry on slow flame.
Serve hot with green chutney.
These kachoris stay good for 2 to 3 days.
Can be had with ketchup as well.