For the filling:

1. Soak groundnut for 5-6 hours. Peel off the skin.
2. Grind groundnut, green chilles, ginger and saunf coarsely without water.
3. In a frying pan, heat 1 tsp of oil. Add mustard seeds; once they crackle, add asafoetida.
4. Add the coarsely ground groundnut and saute over medium heat.
5. Add amchoor powder, red chilli powder, garam masala and corinder leaves to it. Mix well.
6. Add salt to taste and cook for some more time.
7. Your filling is ready.

For the dough:

1. Take maida, sooji, 2 tsp of refined oil and salt in a bowl and mix it well.
2. Add cold water and knead into smooth dough.
3. Set aside for about 10 minutes.
4. Divide the dough into round portions.
5. Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter.
6. Put about 2 tsps of filling in the centre.
7. Seal the edges together using a little water and roll it out into 4 to 5 inches round.
8. Heat oil in a deep frying pan / kadhai on high flame.
9. Deep fry the kachories on medium heat until golden brown.
10. Your kachories are ready.

Serving tip:
In a plate crush kachories and mix well. Add red chilli powder, boiled potato, finely chopped onions, beaten curd with sugar, green chutney, sweet chutney, Sev. Serve with tea or coffee.

Method for green chutney:
Grind all together with minimum amount of water to a smooth paste.

Method for sweet chutney:

1. Take jaggery and 1/4 cup water in a pan and cook till jaggery is completely dissolved.
2. Grind together dates and tamarind. paste.
3. Add this mixture to boiling jaggery and allow cooking for 5 mins till the chutney becomes thick.
4. Add red chilly powder and roasted cumin powder and mix it well
5. A little black salt can be added as well to this chutney.
6. Cool and strain the chutney.
7. Leftover can be refrigerated for a few days.