In a mixing bowl combine together flour,3 tablespoon of ghee/ vegetable shortening, sugar and salt.
Mix nicely until when you take some mixed flour in your hand and press, it will form a ball.
Add water in batches and knead to make a dough(little hard).Cover and keep aside for about half an hour.
For the stuffing heat one teaspoon of vegetable oil.Temper cumin and mustard seeds.
Add in grated coconut, stir well in medium heat.
Add in chopped green chillies, salt and chopped coriander leaves.
Saute for 4-5 minutes in low heat and remove from heat.
Crush 1/4th cup of roasted peanuts and add in to the coconut. Mix well.
Now take out the dough, divide into 8 equal portions.
Take a portion, make a cavity and stuff 2 tablespoon of coconut mixture. Press the stuffing with your fingers so that they won't come out.
Close the cavity to make a patty.
Roll to a thick puri and keep aside.
Roll all the kachois like this and spread to a dish.
Heat sufficient mustard oil in a yok/kadhai.
Reduce the heat and fry each kachori on each side in medium low heat until golden brown. One poori will take about 5 minutes to fry.
Spread the kachoris to kitchen towel to remove any excess oil.
Delicious crispy and spicy kachoris are now ready to enjoy.
Note: Frying kachori in low heat is very important to get the right texture.
You can use vegetable oil also to fry, but mustard oil helps to make the pooris nice golden colour.
