• 1 cup yellow moong dal (washed and soaked for ½ hour)
  
• 1 tsp. garam masala.
  
• 1 tsp. red chili powder.
  
• 1/2 tsp. coriander (dhania) powder.
  
• 1/2 tsp. coriander seeds crushed coarsely.
  
• 1/2 tsp. fennel (saunf) seeds crushed.
  
• 1/2 tsp. cumin seeds.
  
• 1/2 tsp. mustard seeds.
  
• 1 tbsp. coriander leaves finely chopped.
  
• Salt to taste.
  
• 2-3 pinches asafoetida (hing)
  
• 1 tbsp. oil.

• 1½ cup plain flour.
  
• 3 tbsp. oil.
  
• Salt to taste.
  
• Water to knead dough.
  
• Oil to fry.

For Filling:

• Put plenty of water to boil.
• Add dal.
• Boil dal for 5 minutes & drain.
• Cool a little.
• Heat oil in a heavy pan.
• Add cumin seeds, mustard seeds & asafoetida.
• Then add partly crushed dal, coriander leaves, salt, fennel seeds, coriander seeds, coriander powder, red chili powder & garam masala.
• Mix all ingredients well.
• Remove from fire, cool.
• Divide into 15 portions.
• Shape into balls with greased palms & Keep aside.

• Mix flour, salt and oil, knead into soft dough.
• Keep aside for 30 minutes.
• Now make a paste of water & flour for patching.
• Keep aside.
• Take small ball of dough.
• Knead into round.
• Roll it into 4" diam round chapati.
• Place one ball of filling at centre.
• Pick up chapati and wrap ball into it completely.
• See to it that there are no cracks or open space left.
• Break off excess dough carefully.
• Do not allow cover to tear.
• Press the ball with palm, making it flattish and round.
• Repeat for all kachories.
• Deep fry in hot oil, on low flame only.
• Fry till golden and crisp.
• Serve hot with green and tamarind chutneys.