In a mixer jar, add 2 cups mix chavanu (farsan) and grind it into a coarse powder. Keep it aside.

Then add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fennel seeds, 4 tbsp white sesame seeds, ½ tsp turmeric powder, 2 tbsp Kashmiri red chilli powder, a pinch of hing, ½ tsp salt, 1 tbsp garam masala, and 4 tbsp sugar. Grind into a fine powder.

Now, in a mixing bowl, add the coarsely ground chavanu, prepared spice mix, and 2 tbsp tamarind pulp. Mix well until the mixture comes together and binds easily when pressed in your hand.

The kachori stuffing is ready. Make small stuffing balls from the mixture 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 and firm dough.

Cover and let the dough rest for 15 minutes.

Knead the rested dough again until soft and pliable.

Divide the dough into equal portions and roll each portion 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 gently flatten the kachori with your palm.

Prepare all the kachoris in the same way.

Heat oil in a pan. To check the temperature, drop a small piece of dough into the oil — if it rises slowly, the oil is ready.

Keep the flame low and add 8–9 kachoris at a time, depending on the size of the kadai.

Fry on a low flame, turning occasionally, and sprinkle some hot oil over the kachoris for an even golden color.

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

Let them cool completely before storing them in an airtight container.

Take some kachori, make hole into centre.

Add some sweet date-tamarind chutney, green chutney sev and coriander leaves.

Serve kachori chaat immediately.