Boil the fenugreek seeds and after they cool, grind them in a mixer until smooth. Then add 6/7 chilies, coriander, and ginger to it. Add the juice of 1 lemon or aamchur powder. Add 1 tablespoon of white sesame seeds, 1 tablespoon of copra, salt to taste, powdered sugar, garam masala and mix everything well.Add cashew nuts and raisins as per your choice.

Take the tyar krelo masalo thodu tel muki satdi, then when it cools, make balls out of it, then make the kachori layer, take one bowl of manda flour, half a bowl of rice flour, 2 tablespoons of cornflour, add one teaspoon of lemon juice, add salt to taste, tie the dough like a paratha, Kachori becomes crispy by kneading the dough with cold water from the refrigerator.cover it and keep it for ten minutes.

After ten minutes, make a slightly larger Luva from the puri and make a slightly thicker puri. Fill it with the lilva masala you have prepared and roll the kachoris. Once all the kachoris are rolled and formed, keep it aside for ten minutes and fry them with oil as required. Fry them until they turn crispy and pink. Serve hot with sauce.