Grind ganthia in a mixture jar. And make coarse powder.
Add maida, salt, ghee/oil, ajwain in a mixing bowl. Rub with your hands. Add required water and knead tight dough. Cover it with wet muslin cloth.
Keep it rest for 15-20 minutes.
Add all ingredients of filling in a bowl. Mix all properly. Keep it aside.
Now divide lemon size balls of dough.
Take one ball. Roll it like a thick poori. Place 1 tsp filling mixture. Apply water on edges. Make splits and seal the Kachori.
Repeat process for making remaining Kachories
Heat oil in a Kadhai. Once oil heated slide 6-7 Kachories at a time. Deep fry them until golden brown over medium to slow flame.
Transfer them on kitchen absorbent paper.
Let them cool on room temperature. Store them in air tight container.
Enjoy with tamarind sweet&sour chutney and ginger tea.
