Filling Masala for Kachori:
Roast or boil potatoes until tender. Mash the potatoes and add chopped onion, ginger, garlic, green chili, peas, coriander, lime juice, red chili powder, garam masala, salt, and raisins/cashew nuts. Mix well.
Kachori
Add some salt to plain flour.
Take wheat flour in a wide plate and slowly add water mixing the flour with fingers. Knead into a smooth dough.
Make small balls (size about 2 inch diameter) of dough.
Roll one ball by a rolling pin to a size of about 3 inch diameter roti. Place 2 tsp of masala at the center of the roti. Dampen the edge of the roti allround with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly and give a twist so that the masala is sealed inside. This will result into a ball of size 1.5 - 2 inch. Press this ball with your palm gently. See the kachori in figure.
Raw Kachori Baked kachori
Type 1: Baked Kachori
Bake the kachori in a grill/oven. Preheat the oven to 200 deg C. Bake for 15-20 minutes.
Repeat with all other balls.
Type 2: Fried Kachori
You can deep fry kachori in oil. For this heat oil in a deep frying pan on medium heat. When oil starts smoking, add 3-4 kachories Deep fry the kachories and fry on medium heat until golden brown.
TIP
When you put the kachori in oil for frying, keep the folded side downwards. The kachori will never burst during frying and no stuffing will come out and mix in the oil.