Kachori, an unmistakable Indian favorite, with a new flavor.
What you will need for the filling:
2 cups grated beets
2 cups potatoes, mashed
2 teaspoons corn starch
1 teaspoon green chili paste
1 teaspoon ginger paste
Salt to taste
1 teaspoon red chili powder
1 teaspoon black pepper
2 teaspoons coriander powder
2 teaspoons garam masala
3 teaspoons chat masala
2 teaspoons pav bhaji masala
On low heat, add 2 tbsp of oil and a pinch of asafoetida (hing) into a pan. Add the grated beets, ginger, chili paste, and salt. Mix together until the beets are half cooked. Then add the red chili powder, coriander powder, and cornstarch. Mix everything well. Add in the mashed potatoes, chaat masala, garam masala, and pav bhaji masala. Mix everything and remove it from the stove.
For the kachori dough:
2 cups of flour
2 cups of wheat flour
2 teaspoons salt
1 cup oil
1 teaspoon white sesame seeds
2 teaspoons red chili flakes
1/4 teaspoon baking soda
Mix both of the flours together.  Add in the salt, sesame seeds, and chili flakes. Now put the baking soda and the oil in. Mix together and knead with both hands. Add 3/4 cup of water as needed and make a soft dough.
Make 28 small balls of dough. Use a rolling pin to roll out the dough into 6 inches round rotis. Put 2 teaspoons of beetroot filling in the center of each roti. Fold the edges of the roti on top of the filling to create stuffed balls and slightly press them down. Make all the kachoris like this. Once that’s done, brush the sides with oil. Set the oven to 350˚. Put the kachoris in the oven for 15 minutes. Then flip the kachoris and bake it for another 15 minutes. Remove from the oven when that is done.
For garnishing, you will need:
7 slices of cheese, cut into 4 squares each
7 black olive, sliced
28 jalapeño slices
Put one slice of cheese, a slice of jalapeño, a slice of olive. Repeat on all the other kachoris. Put this back into the oven for 3 to 5 minutes or until the cheese starts to melt. Serve hot with the choice of ketchup.