Ghee is usually added to the maida flour when it is kneaded, to create that flakiness. As ghee is not an ingredient we use hereabouts, I use coconut oil in the kachori dough. Coconut is not a flavor you'd typically find in Rajasthani food, and you know how persnickety I get about staying with the true flavors of regional cooking, but here it disappears into the other, bold flavorings so you won't taste it, especially after you fry the kachori in peanut oil or any other kind of oil. Use oil that's solid at room temperature--put it in the refrigerator for a bit if its liquid--and once it's ready, rub it into the flour to make the flour grainy, then add water and knead.