Recipe

Instructions:
For the dough:
Prepare the Dough: In a mixing bowl, take Maida flour, add oil and salt as per taste, and squeeze lemon juice. Mix well.
Knead the Dough: Gradually add water and knead into a semi-stiff dough. After covering it with a damp cloth, leave it alone for fifteen to twenty minutes.
For the filling:
Prepare the Spice Mix: In a separate bowl, combine sesame, fennel, dry coriander, cumin, red chilli powder, turmeric powder, coriander-cumin powder, hot spices, black pepper powder, Hing powder, lemon flowers, and sugar. Mix these spices thoroughly.
Prepare the filling: In a pan, heat some oil and roast the prepared spice mix for a couple of minutes on low heat.
Add Ingredients: Add Gathiya, cashews, raisins, whole sesame seeds, whole fennel seeds, and salt as per taste. Mix well and let it cool down.
Prepare the Chutney: Optionally, you can prepare or use store-bought jaggery tamarind chutney to serve as a dipping sauce.
Assembling and Frying:
Prepare Kachori Balls: Take portions of the dough, make small balls, and flatten them slightly into discs.
Fill the discs with dough: Place a small amount of the prepared filling in the center of each disc. Seal the edges and reshape them into balls.
Frying: Heat oil in a pan for deep frying. Once the oil is hot, fry the filled dough balls on medium heat until they turn golden brown and crisp. Remove and drain any extra oil using a paper towel.
Serving:
Serve Hot: Serve the Mini Dry Kachoris hot with jaggery tamarind chutney on the side for dipping.
Garnish: Optionally, you can garnish with chopped coriander leaves or a sprinkle of chaat masala for added flavour.
Tips and Cautions:
Dough Consistency: A semi-stiff consistency is best for crispy kachoris. Thus, ensure that the stuffing is neither soft enough nor too hard.
Filling Quantity: When stuffing, be mindful of the quantity of filling used; excessive filling may make it challenging to seal the kachoris.
Oil Temperature: Maintain the oil at medium heat to ensure the kachoris cook evenly and attain a crispy texture without getting burnt.
Storage: These kachoris are best enjoyed fresh but can be stored in an airtight container once cooled down. Reheat in an oven or toaster oven for a crispy texture before serving.