Take maida, add salt , crushed ajvain, refine oil or ghee, mix well then with the help of water make a soft dough, cover the dough and keep it rest for 20 minutes. Now make stuffing for kahouri. Take a karahi put sabot dhania, jeera, saunf, dry roast the three ingredients put off the gas Let the masala cool now churn it on pulse, give only one or two pulse so that masala should be coarse. Put oil or ghee in karahi add coarsely grind masala, heeng, green chillies, chopped onions, stir till onions become soft and transparent, add dry roast besan , boil mashed potatoes , red chilli powder , turmeric, khatai or lemon juice, garam masala, stir well for 5 minutes add chopped coriander leaves, put off the gas. When filling is cool down , make lemon size round balls of filling . Now divide the dough into equal portion, make slightly big ball , flatten the ball, put filling ball into it and cover the filling with dough, now flatten with-the help of palm and make the shape like kachori. Put the ghee or oil in a karahi, when it is slightly hot pour the kachori in low medium flame, fry it in low flame till it done nicely, serve hot with sauce, chutney.