For the kachori dough, first sift the all-purpose flour and add ghee or oil for shortening. You can use oil, but ghee gives a better flavor to the kachori.

Add carom seeds to the flour. The amount of ghee should be enough that when you press the flour in your hand, it holds its shape. Gradually add lukewarm water and knead into a dough.

Cover the dough and let it rest for 25 minutes.

For the stuffing, heat 2 tablespoons oil in a pan. Once hot, add green chilies and asafoetida, then after a few seconds add fennel seeds and cumin seeds.

Add the finely chopped onion and cook until lightly golden (if you don’t eat onion, you can skip it).

Add sattu flour and roast on low heat for 1 minute, then add red chili powder, coriander powder, garam masala, salt, and all other spices. Mix and roast briefly.

Finally, add pickle masala and turn off the heat. (Since sattu is made from roasted chickpeas, you don’t need to roast it for long.)

Take a small portion of dough and shape it into a small bowl with your hands. Place a spoonful of the sattu stuffing inside, then gather the edges and seal. Gently flatten with your hands.

Heat cooking oil in a deep pan. The oil should not be too hot. Fry the kachoris on low to medium heat until crispy. Prepare all the kachoris in the same way.

Your delicious, spicy sattu-stuffed kachoris are ready to serve.

Enjoy them with tea, coffee, or just with chutney. You can also serve them with potato curry. They make a tasty breakfast or brunch.

Note:
You can also use whole wheat flour instead of all-purpose flour if you prefer.