To make the stuffing , wash and soak the moong dal for at least 2 hours.

Wash again , and drain off the water, now transfer it to a mixer jar. Grind it coarsely. Keep aside.

Now heat ghee in a kadahi , add cumin seeds , let crackle. Add fennel seeds, coriander seeds and asafoetida.

Simmer the flame , and add turmeric powder, chilly powder, coriander powder, garam masala, dry mango powder and salt. Sauté the spices until they turn aromatic.

Now add besan and roast till it is pinkish and lends out a wonderful aroma.

Time to add the coarsely ground moong dal. Mix well , blending the besan and the moong dal paste. Cook on simmer till well combined. The mix should be dry.

Transfer to a wide plate to cool.

Take maida in a big bowl, add salt and hot oil and mix well.

Gradually add cold water and knead a soft and smooth dough .

Don’t knead the dough too much.

Grease the dough with oil and cover and keep it aside for 15-20 minutes.

After 20 minutes, knead the dough slightly.

Take a little amount of dough, equal to the size of lemon, and roll giving it a round shape.

Take the dough ball and flatten it with help of your fingers giving it a shape like a bowl.

Now fill this bowl with 1 tsp stuffing and lift the dough from all sides for sealing the stuffing.

Similarly, prepare all kachoris balls.

Preheat oil in a wok for frying kachoris.

Oil should be medium hot for frying kachoris.

Roll the stuffed dough ball with your hand or fingers gently into thick kachori.

Fry the kachori in medium hot oil.

Place as many kachoris as possible in the wok at one time.

Flip the side when kachoris turn puffy and are slightly brown from beneath.

Keep flipping the kachoris and fry until they turn golden brown in colour.

Keep the flame low to medium, to get crunchy and crusty kachoris.

Once the kachoris are crisp and golden remove them on absorbent paper.

Serve hot with Aloo ki Sabzi.