First of all Knead a soft dough by adding water slowly and keep it for 15-20 minutes to rest

For fillings -Stir and cook everything nicely
Let the filling cool down before you fill in the kachoris

Pinch a small ball of dough

Roll a bit by pressing in the palms only

Fill with little of the prepared mix

Seal the edges and carefully press again in palms

There shouldn't be any crack or opening, otherwise the filling will ooze out while frying.

Don’t roll it just press in-between the palms.

Keep the oil in a wok to heat up. oil should be very hot.

Put kachoris one by one in the oil and fry for 3-4 seconds only. Take them out.

When all the kachoris are fried once like this again put kachoris in the wok and now fry on low flame.

At second frying you can put many kachoris at a time according to the size of your wok, but keep the flame low

Keep stirring them up and down

Take them out of the oil once they are nice brown in colour

Enjoy with aloo ki sabzi or any chutney of your choice