In a mixing bowl, add 1 cup wheat flour, ½ cup rava, salt to taste, ¼ tsp ajwain, and 3 tbsp hot ghee. Mix well and rub the ghee into the flour mixture.

Add ½ cup slightly hot water and knead a tight dough for the kachori.

Cover and let it rest for 15 minutes.

In a pan, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, and 1 tbsp white sesame seeds. Roast on low flame until aromatic.

Transfer the roasted spices to a plate and let them cool.

Add the cooled spices to a mixer jar along with ½ tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, ½ tsp hing, salt to taste, 1 tsp garam masala, and 3 tbsp sugar. Grind into a coarse powder. This is your masala mix.

In the same mixer jar, add ½ cup fried moong dal and ½ cup gathiya. Grind into a coarse powder.

Add this mixture to a mixing bowl.

Also add the masala mix, 1 tbsp sesame seeds, 2 tbsp chopped cashews, 2 tbsp chopped kismis (raisins), and 2 tbsp tamarind pulp. Mix well until the mixture starts binding.

The kachori stuffing is ready.

Knead the dough again to make it smooth and pliable. Divide it into 3 equal parts.

Take one part and roll it into a large roti.

Cut small round shapes from the rolled dough. (Refer to video)

Place a ball of stuffing in the center, bring the edges together, and seal it properly.

Remove any excess dough from the top and shape it into a round ball.

Prepare all the kachoris in the same way.

Heat oil in a pan. Add a small piece of dough to check if it rises.

Keep the flame low and add 8–9 kachoris at a time.

Fry the kachoris on medium flame until golden brown.

Remove them onto a wire rack or kitchen paper.

Let them cool completely before storing in an airtight container.