For the Filling

• 1/2 Cup Moong Dhuli Daal (Split Green Gram)
• 1 tbsp. Ginger, finely chopped
• 2-3 Green chillies, finely chopped
• A pinch of Asafoetida (Hing)
• Salt to taste
• 1/2 tsp. Garam masala powder
• 1 tsp. red chilli powder or to taste
• 1/2 tsp. Amchur powder
• 1 tbsp. Oil

Method

• Make a soft dough using flour, salt, oil and water.
• For filling: Boil the daal by adding little water to just cooked consistency, be careful it should not get mushy.
• In a pan add oil and add asafoetida, ginger, chillies, salt, chilli powder, garam masala powder and amchur. saute for few seconds and add the cooked daal. Cook for a minute or two, stirring in between. Remove from heat and allow to cool.
• Heat the sufficient oil in a kadai for frying kachoris.
• Take the flour dough and divide it into even sized balls and roll into a small poori and put the filling in the center. Gather the edges and seal. Now again roll it like a poori.
• Make all kachoris in the same manner.
• Now add the kachori to the heated oil and fry till golden and crisp (one at a time )
• Drain on a paper to remove access oil and serve hot with Aloo ki sabzi and khatta-methakadoo.