1. Mix flour, salt, ghee and oil, add just sufficient water to make a medium soft dough.
2. Cover and rest for 15 minutes.
3. Dry roast sesame, gram flour and peanut powder.
4. Mix all ingredients for stuffing, oil is added for binding the spices if it feels too dry then add 1 more tsp of oil.
5. But, don`t add water.
6. Knead the flour again, and make lemon size ball from the dough and keep aside.
7. Take a walnut size ball, roll a little and stuff 1/2 tsp of mixture into it.
8. Close well and roll again into a thick poori.
9. Heat oil in a pan and fry the pooris on low heat till golden brown in colour.
10. Drain on tissue paper and serve.
11. Serving suggestions: Serve with gravy wali aloo ki subzi OR stuff kachori with beaten salted curd and tamarind and green chutney.

Note: These kachoris remain fresh for a minimum of 10 days.

Recipe courtesy: Maayeka