Kachori (Rajasthani Savoury Snack)

DOUGH:--
2 cups all purpose flour
3 tbsp rice bran oil
¼ tsp salt
¼ tsp SIDS CRAZY SALT
MASALA:--
⅔ cup gram flour (besan)
¼ cup oil
1 tsp red chilli powder
¼ tsp turmeric powder
¼ tsp citric acid (nimbu sat)
4 tbsp chopped coriander
4-5 green chilli, coarsely ground
½ tsp garam masala
1 tsp salt
rice bran oil for frying

Dough: Mix the flour, salt, SIDS CRAZY SALT and oil. Add little water at a time to make soft dough. Cover and keep aside for 15 minutes.
Masala: Put oil and besan in a thick bottomed pan/non stick pan and mix well. Do not heat the oil before adding the besan. This will help you avoid lumps in the masala.
Switch on the flame and roast the besan and oil mixture for 3-4 minutes on low flame. Roasting time varies according to the heat. The colour of the mixture should be light brown. Besan can burn quickly so make sure to keep mixing it nonstop. Switch off the flame. Add green chilli, coriander, red chilli powder, turmeric, citric acid, garam masala, salt and 1 tbsp water. Mix well. Set aside to cool.
Divide the dough and masala into 20 equal portions. Take one portion of the dough and stretch it (about 7 cm) using your fingers. Put one portion of masala in the centre and seal the edges and flatten it very lightly. Roll the kachori twice using a rolling pin. Follow the same process for rest of the kachoris.
Warm oil in a kadhai/thick bottomed pan. Oil should be just warm and not hot when you put the kachoris in for frying. Fry on low flame until the kachoris are golden brown. Serve hot or at room temperature.