Break ganthia in small pieces. Grind ganthia along with peanuts in a coarse powder.
Add in crushed coriander, cashews, mango powder, sugar, raisins, sesame seeds and curd.
Mix all properly.
Combine all purpose flour, salt, ajwain and oil in a mixing bowl.
Add required water and knead tight dough for Kachori. Keep rest for 15 to 20 minutes.
Make lemon size balls.
Take one ball. Roll it like a poori. Stuff one tsp Kachori Masala.
Seal it edges using water. Make all Kachories simultaneously.
Heat oil in a Kadhai over medium flame. Don't over heat oil. Slide 7-8 Kachories concurrently. First adjust flame over medium. Once Kachories turns into slight golden slow down the flame.
Deep fry all Kachories until golden brown and crispy. Transfer on kitchen towel.
Serve with sweet & sour chutney.
