Pre-preparation : First, I soak 1 cup of yellow moong dal in water for 2-3 hours. Meanwhile, prepare the dough by mixing 1 cup of maida with 2 tablespoons of ghee and a pinch of salt. rub the ghee into the flour until it resembles breadcrumbs. Then, slowly add water and knead a soft, smooth dough. Once done, cover it with a damp cloth and let it rest for about 30 minutes.

Making the Filling: After soaking, drain the dal and grind it along with chopped ginger and green chillies into a slightly coarse paste. Then, heat a tablespoon of oil in a pan, add cumin seeds and let them crackle. In goes a pinch of hing, followed by the dry spice powders chilli, coriander, turmeric, and cumin powder. sauté this for a minute before adding the ground dal paste. Cook it down on medium heat, stirring often, till it thickens and starts leaving the sides of the pan. Finally, add fennel seed powder and amchoor. Once mixed well, let it cool, then roll the filling into small balls.

Filling and Frying: Now comes the fun part! take small portions of dough, roll them out a bit, place the filling inside, and pinch the edges to seal. Then flatten them gently and get ready to fry. In a deep kadai, heat oil on medium flame. Once hot, carefully drop in a few kachoris and fry them till golden brown. Flip them gently to ensure even cooking. Once done, I drain them on kitchen paper.