Ingredients

• Maida - 1 cup
• Suji - 1/2 cup
• A pinch of salt
• For filling: Groundnut - 1/2 cup
• Amchoor - 1 tsp
• Red chilli powder - 1/2 tsp
• Garam masala - 1 tsp
• A pinch of asafoetida
• Ajwain - 1/2 tsp
• Mustard seeds - 1 tsp
• Coriander leaves - 1 bunch
• Garlic - 1-2 cloves
• Green chilli - 3-4
• For garnishing: Sev - 1/2 cup
• Curd (beaten) - 1/2 cup
• Onion (finally chopped) - 1
• Potato - 2 (boiled and finally chopped)
• Green chutney - 2tsp
• Sweet chutney - 1 tsp
• Refined oil
• 1 tsp - sugar

How to Make Groundnut Jumble Dumble

• Soak the groundnuts for 5-6 hours and peel off the skin.
• Coarsely grind the groundnuts, green chillies, garlic and ajwain without using water.
• Heat 1 tsp of oil in a frying pan and put the mustard seeds.
• When the seeds start crackling, add asafoetida.
• Add the groundnut mixture and saute over medium heat.
• Add amchoor powder, red chilli powder, garam masala, coriander leaves and mix well.
• Add salt to taste and cook for some more time.
• For dough: Take the maida and suji in a bowl, add 2 tsp of refined oil, salt and mix well.
• Add cold water and knead a smooth dough.
• Set the dough aside for about 10 mins.
• Divide the dough into small balls of almost equal size and roll them out to approximately 3-4 inches in diameter.
• Put about 2 tsp of the filling in the centre of the rolled out balls and seal the edges together using a little water.
• Roll out the balls further to 4-5 inches in diameter.
• Heat oil in a deep frying pan or kadai on high flame.
• Deep-fry the kachories on medium heat, until golden brown.
• Crush the kachories in a plate and add the boiled potatoes, chopped onions, curd, red chilli powder, sugar, green chutney, sweet chutney and sev.
• Serve with tea or coffee.