In a wide bowl, mix flour, salt and ajwain. Add oil/ghee. Mix well. Using water, knead a semi stiff dough. Dough should not be very hard like Suhali / mathri, otherwise rolling it would be tough and if you make the dough softer, it will not be crunchy after deep fry. So, a semi stiff dough is perfect.
Cover the dough with a wet cloth and keep it aside for 10 minutes
Heat oil for deep fry.
Divide the dough into 3 equal portions and roll into balls.
Roll each ball into 5-inch diameter circle.
Using a knife first cut ½-inch apart horizontal lines, then cut 1 inch apart vertical lines.
Using a knife scrap out the pieces from the rolling board into a dotted spatula.
Once oil is very hot, add the pieces into the oil. After 1 minute, lower the heat and deep fry the nimkis until golden brown and crispy. Flip it all occasionally.
Take out nimkis on a kitchen towel. Serve hot. Or, allow them to cool completely and store in an airtight container.
You may use wheat flour(aata) for the dough.
You may use little hot milk or milk cream while kneading the dough, for softer Mathris.
Wash the Zucchini, trim both ends and grate them. No need to peel them. Transfer to a bowl.
Add gram flour, semolina, salt, black pepper powder, green chili, carom seeds and hing. Toss well.
Try to need knead a soft dough. Use little water at a time. If you leave the grated zucchini for more time, it will leave water, so make sure as soon as you mix the dough, oil should be ready to deep fry.
Divide the dough into 18-20 portions, roll into balls.
Put a small amount of the dough in the oil to check if it is proper hot. If the dough comes up on the surface immediately, then oil is too hot. If the dough does not come up at all, oil is not hot yet. If the dough gradually comes up then the oil is perfectly hot for deep fry.
Deep fry the zucchini balls for 3-4 minutes flipping all around.
Take out the fritters on a kitchen napkin.
Using a glass end, press the fried balls and deep fry them again for 2 minutes. You may avoid this step, but I prefer this as it allows the fritters to cook well from inside and to become crispier.
In a bowl, mix grated cheese, salt and black pepper powder. Toss well.
Take 1 bread slice, dip it in cold water and immediately take it out. Using both hand palms squeeze out all the water.
Take 1 tablespoon of the cheese-mix and put in the middle of the bread. Seal the edges of the bread and roll into balls, then flatten the ball pressing gently. There should be no crack, otherwise cheese will come out while cooking.
If it is wet and sticky, freeze them for 30 minutes or roll in corn flour or flour.
Heat a non-sticky tawa or flat pan. Grease it with butter.
Place the bread cheese tikkis on the tawa. Spread some butter on top of each tikki, flip those after 1 minute. Spread some butter on the other side too. Let it cook until both sides are golden brown and crispy flipping every 1 minute for 3-4 minutes.
Oil: As required for kachori to sink in the oil for deep fry.
For the Dough / Pastry:
Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10-15 minutes.
For Filling / Stuffing:
Heat oil in a pan, add saunf, kalonji, tej patta. Stir for 30 seconds.
Add chopped onion and green chili. Saute for 9-10 minutes in medium flame till onions are light brown.
Add besan, dhaniya powder, red chili powder, garam masala powder and salt. Mix well and cook for another 5-6 minutes, till nice aroma comes from the besan.
Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.
For the kachori:
Divide the Pyaaz masala into 12 equal portions.
Take the dough and knead again for 2-3 minutes.
Divide the dough into 12 equal portions and roll them into balls.
Apply a little flour and roll each dough ball into 3-inch diameter circle.
Add one portion of the pyaaz filling in the middle of the circle.
Apply little water on the edges.
Bring together all the sides, seal it tightly and remove any excess dough.
Roll the filled kachori again into a 3-inch diameter circle, ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb.
Continue filling the rest of the kachoris.
Cover with the wet napkin, otherwise it would be dry.
Frying the kachori:
Deep fry in medium hot oil for 4 minutes. Reduce the heat and deep fry in slow heat for 5-6 minutes or until crispy and golden brown. If you fry them in high heat, kachoris will look brown from outside but inside layers will be soft. Drain onto absorbent paper.
Baking the kachori:
In case you planned to bake the kachoris, add 1 teaspoon baking powder and ½ teaspoon baking soda in the maida/flour before kneading the dough.
Preheat the oven to 180 degree Celsius or 350-degree Fahrenheit
Brush oil lightly on the prepared kachori
Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.
Flip them after every 5 minutes.
Serve hot kachori with green chutney / Tamarind Chutney / Tomato Ketchup