Sieve all purpose flour and gram flour. Add ghee and 1 tsp Salt. Rub with your hands properly. Add required water and knead a tight dough.
Keep rest for 20 minutes.
Heat 2 tbsp oil in a pan. Add coriander seeds, asafoetida and fennel seeds. Saute for a while. Add gram flour. Roast it till light golden. Add all filling ingredients. Mix all properly. Stir continuously.
Remove from gas. Add curd and mix well. Let it cool on room temperature.
Meanwhile make lemon size balls of dough.
Take one ball flatten with roller pin. Roll it like poori.
Fill 1 tsp filling. Seal its edges using water.
Make all kachories like wise.
Heat oil in a kadhai. Once oil heated. Put 5-6 kachories in hot oil. Fry them on medium to slow heat till it turns into golden.
Transfer on kitchen absorbent paper. Once cooled store them in air tight container.
Serve with tea any time.
You can use these kachories till 15-20 days.
