Firstly, prepare the dough for the kachori. Take a large mixing bowl, add 1 cup of wheat flour, all-purpose flour, oil and ½ teaspoon of salt.
Use your fingers, stir the salt and oil into the flour. Mix it well, then add water gradually (a little at a time) to the flour and knead it to make a stiff dough. Apply 1 teaspoon of oil on the dough and coat it nicely (it prevents the dough from drying). Cover the dough with a damp cloth and keep it aside for 10 minutes.
The next step is to prepare stuffing for the kachori. Take a large mixing bowl, add sattu, mustard oil, ajwain, kalonji, hing, pickle masala, salt and coriander leaves. Mix it well, then add ¼ cup of water and prepare the filling. Keep it aside.
Knead the dough again for a minute and divide it into equal portions. Pinch a small lemon size dough. Roll and flatten it with your finger.
Apply oil on the rolling pin and board. Roll the dough in a small circle of about 2 inches in diameter.
Take a portion of sattu stuffing and place it in the centre. Next, pleat the sides of the paratha dough and bring them together in the centre.
Press the stuffed kachori dough down and gently flatten it with your fingers. Roll it gently, applying very little pressure. Roll it to desired thickness.
Heat oil in a kadhai on a high flame. Fry the kachori from both sides on a high flame. Transfer it to a tissue paper-lined plate to absorb the excess oil.
Serve it hot with pickle and potato curry.