In a mixing bowl, add 1 cup wheat flour, 1 cup maida, salt, and 4 tbsp ghee. Mix well. Gradually add water and knead into a tight and smooth dough. Cover and rest the dough for 15–20 minutes.

In a mixing bowl, add 2 cups fresh pigeon peas, 4–5 green chilies, 1-inch ginger, and 3 tbsp white part of green garlic. Mix well.

In a small mixer jar, add the mixture in batches and coarsely crush it using pulse grinding. Keep it aside.

Now, in a pan, add 4 tbsp oil, ½ tsp cumin seeds, 2 tbsp white sesame seeds, a pinch of hing, and ¼ tsp turmeric powder. Mix well.

Add the coarsely crushed lilva mixture and sauté until it slightly changes color.

Then add ½ cup hot water, cover, and cook the mixture until the tuvar dana is properly cooked. This takes around 7–8 minutes.

Add 3 tbsp roasted gram flour and mix well.

Now add 2 tbsp cashew pieces, 1 tbsp kishmish, ½ cup coarsely crushed peanut powder, ¼ cup desiccated coconut, 1 tsp garam masala, 2 tbsp sugar, and 1 tbsp lemon juice. Mix well.

Turn off the stove, add chopped coriander leaves and chopped green garlic, and mix well.

Let the stuffing cool down completely. When the mixture is slightly warm, make small-sized stuffing balls.

Divide the dough into three parts. Take one part of the dough and roll it into a large, thin sheet.

Cut it with a round-shaped bowl. Prepare 8–9 kachori puris in 1 minute (refer to the video).

On a flat surface, place 8 puris at some distance from each other. Apply some water around the edges. Then, place a kachori stuffing ball in the center.

Make pleats and gather them into the center. Pinch and seal tightly.

Similarly, shape the rest of them. On the other side, heat oil for frying on medium heat.

Once the oil is hot, fry a few kachoris at a time until they are crispy and golden brown on all sides.

Remove them using a slotted spatula and place them on a paper towel-lined plate to absorb excess oil.

Serve hot or warm with chutney.