Knead a smooth dough using all the ingredients listed under it.
Keep aside for 10 minutes.
In a pan, heat oil and add asafoetida and coriander seeds.
Then add rest of the spices including the gram flour.
Roast all that well for about 5 to 6 minutes on low flame.
Finally add the coriander leaves and saute until dry.
Cool the mixture and use as desired.
Store in airtight containers. It stays good upto a month in the refrigerator.
Now divide the dough into golf sized balls.
Roll each into a small disc and keep aside.
Now take almost 10 discs and cut into halves.
After that, arrange them in a line, the ends overlapping with each other.
In this way you get two separate overlapped halves that are used as petals.
Take one whole disc and place a tablespoon of the besan filling on it.
Gather the edges and shape it into a potli next.
Now place this stuffed potli on the overlapped halves in the centre and roll in one direction.
Thus, a rose shaped kachori is formed.
Deep fry them in hot oil on a low to medium high heat until golden brown and crisp.
Similarly follow the same procedure to make the rest. Serve them hot with khatti meethi chutney.
