For the inside filling
1 tbsp Plain flour for patching
1 tsp Garam masala
1 cup Yellow moong dal washed and soaked for 1/2 hour
1 tsp Red chilli powder
1/2 tsp Dhania (coriander) powder
1/2 tsp Coriander seeds crushed coarsely
1/2 tsp Saunf
1 tbsp Coriander leaves finely chopped
2 Pinches asafoetida
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tbsp Oil
Oil to deep fry
Salt to taste
For Cover
1 1/2 cup Plain flour
3 tbsp Oil
Salt to taste
Cold water to knead dough

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For the Cover
Mix flour, oil and salt and mix into soft dough.
Keep aside for an hour.
For the filling
Cook dal and let it cool.
Heat oil in a heavy pan.
Add all seeds whole and crushed allow to crackle.Add hing and mix. Add all other ingredients.
Mix well. Do not smash the dal fully. But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 balls with greased palms. Keep aside.
Make a paste with water, of flour for patching. Keep aside.
Take a small portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre.
Pick up round and wrap ball into it like a closed pouch.
Break off excess dough.Do not let the cover break.
Press the ball with center of the palm palm, making it flat round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on slow flame.
Return to oil and finish frying.
Turn and fry on the other side.
Fry till golden brown and crisp. Small bubbles will appear over kachori.
Drain on a paper towel and serve hot.

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