In a mixer jar, add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 10–12 black peppercorns, 4 cloves, and 2 cardamoms. Coarsely crush them using the pulse mode and keep aside.

In a mixing bowl, add 2 cups murmura (puffed rice) and wash it once. When it becomes soft, drain the water completely and keep aside.

In a pan, heat 6–7 tbsp oil and add a small portion of it to start roasting. Add the coarsely crushed masala, a pinch of hing, and 1 tbsp white sesame seeds. Sauté briefly.

Now add 1 cup besan (gram flour) and roast it on a low flame. While roasting, gradually add the remaining oil and mix well.

The roasted besan will absorb the oil and puff up. Continue roasting until it becomes aromatic and changes color slightly.

Add 2 tbsp water to the roasted besan so it turns frothy and gains a grainy texture (danedar).

Next, add the 2 cups soaked murmura, ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 1 tsp dry mango powder, ½ tsp garam masala, 1 tbsp kasuri methi, and 1 tbsp sugar. Mix everything well.

Roast until the stuffing turns dry. Switch off the flame and let it cool completely.

Once cooled, make small stuffing balls and keep them aside.

In a mixing bowl, add 2 cups maida (all-purpose flour), salt to taste, ½ tsp ajwain, and 4 tbsp hot ghee. Mix well.

Gradually add water and knead into a smooth dough.

Cover and let the dough rest for 15 minutes.

Knead the rested dough again to make it soft and pliable.

Divide the dough into equal portions and roll each into a small disc.

Place one stuffing ball in the center and bring the edges together to seal it properly. (The stuffing ball should be about half the size of the dough ball.)

Pinch off any extra dough from the top and flatten the kachori gently with your palm.

Prepare all kachoris in the same way.

Heat oil in a pan. Drop a small piece of dough to test—if it rises slowly, the oil is ready.

Keep the flame low and add 4–5 kachoris at a time.

Fry on a low flame, stirring occasionally, and sprinkle some hot oil over them for an even golden color.

Once golden and crisp, remove the kachoris onto kitchen paper.

Let them cool completely before storing in an airtight container.