In a bowl take flour add ghee salt and mix till it comes together, if not add some more ghee
Add water and knead a hard dough and keep aside for minimum 30 minutes.
In a bowl add water and soak tamarind, jaggery and dates keep aside
For filling: Dry roast jeera, coriander seeds, fennel seeds, black pepper let it cool and crush properly dont make powder.
Remove the masala in a bowl and add all the remaining filling ingredients and mix properly keep aside.
In a blender add all the ingredients of green chutney and blend to fine paste. Remove, in a bowl you can add lime juice to retain color. Keep in fridge
To make kachori, knead the dough properly once again and divide in equal lemon size balls.
Take one ball and spread with hands to shape like diya.
Add the the filling in between and close the ends
Press the kachori properly between palms or use rolling pin very gently, so the covering dont tear
Repeat for all kachoris and keep aside.
Heat oil in kadai, once hot simmer the flame and fry the kachoris on low flame till nicely golden.
Fry 1 or 2 kachori at a time
Once done remove the kachoris and keep aside.
For sweet chutney, heat the soaked tamarind, jaggery, dates in same water add more water if needed, add fennel seeds, grated ginger and boil nicely
Once it cools down, Seive the mixture in a bowl, add salt, red chilli powder, jeera powder and mix nicely. This chutney can be kept in fridge for about 15 days.
Take curd and churn it nicely with spoon add chat masala or black salt. Sugar is optional
To assemble kachori
Break the kachori in between now add boondi, green chutney, sweet chutney, sev, garnish with red chilli powder and jeera powder, some more sev and pomegranate seeds.
