For dough:- combine all ingredients in a big bowl and mix well.

Drizzle oil/ghee using your finger tips mix oil and flour very well to form a bread crumbs like mixture

Knead into a semi soft dough using enough water and cover and let it rest for 20-25 minutes.

For stuffing:- grind toovar Dana in a mixture jar coarsely.

Heat oil in a broad non stick pan on medium heat add hing, turmeric powder, ginger, green chilli paste and saute on medium flame for 30 seconds.

Now add coarsely ground toovar mixture and salt and mix well.

Cook on a medium flame and cover and cook 7-8 minutes, while stirring occasionally.

When toovar gets cooked then add fresh garlic leaves, coriander leaves,lemon juice, sesame seeds, coconut, cashew nut and raisins, sugar and mix well.

Cook on a medium flame for 3-4 minutes while stirring occasionally.

Mixture has no more moisture and becomes a dry. Turn off the gas and keep aside

Knead dough again and make smooth balls and flatten them between your palm one by one

Take one flatten ball at a time and roll out into Puri shape.

Put around 2-3 tbsp stuffing in the centre make the plates and together them in the centre. Pinch it to seal it tightly.

Heat oil in a pan or a kadai on a medium flame and deep fry 2-3 kachori at a time and fry slow flame for till they are crispy and golden brown from all the sides.

Once ready remove them using slotted spatula and drain on an absorbent paper