For kachori dough

• In a mixing bowl, add maida, salt, ajwain and ghee. mix well. Add water gradually and knead a smooth dough.
• Cover and rest the dough for 20-25 minutes.

For moongdal stuffing

• Soaked ½ cup moong dal into enough water.
• When moong dal is puffed up, drain water and grind it into a slightly coarse mixture.
• Now in a mixing bowl, add turmeric powder, red chilli powder, garam masala, coriander powder, crushed black pepper, salt, black salt and kasuri methi. Mix well.
• Heat oil in a pan, and add crushed coriander seeds, fennel seeds and cumin seeds. Roast for a minute.
• Add gram flour and roast till it slightly changes its color.
• Add masala and mix well.
• Then add slightly crushed moong dal and mix everything.
• Add hing, amchur powder and powdered sugar. Mix well.
• Moong dal stuffing is ready. Cool down it slightly.
• Make an equal size ball from the stuffing.

Or

For instant kachori stuffing

• In a mixture jar, add fried moong dal and gathiya. Grind it into a coarse powder.
• Then in the same jar,  add coriander seeds, cumin seeds, fennel seed and white sesame seeds, turmeric powder, red chilli powder, hing, salt, and garam masala. grind into powder
• Add grinded powder to the crushed farsan mixture.
• Add tamarind paste and Mix well.
• Instant kachori stuffing is ready.

Assembling the Kachori

• Knead the dough once again to make it pliable. Cut it into equal parts.
• Roll into a small disc. Place the stuffing ball and bring the edges together to seal.
• Remove all the extra dough from the top.
• Flatten the kachori with your palm.
• Prepare all kachoris in the same way.

Frying the Kachori

• Heat oil. Add a bit of dough to check if it rises.
• keep the flame low and Now start adding the kachoris, 5-6 at a time.
• Fry the kachoris on a slow flame stirring often for an even golden color.
• Remove it from kitchen paper.
• Let cool to store in an airtight container.