Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR COVER***
   1 1/2  cups          plain flour
   3      tablespoons   oil
                        salt to taste
                        cold water to knead dough
                        ***FOR FILLING***
   1      cup           yellow moong dal washed and soaked for
                        -- 1/2 hour
   1      teaspoon      garam masala
   1      teaspoon      red chilli powder
     1/2  teaspoon      dhania -- (coriander) powder
     1/2  teaspoon      coriander seeds crushed coarsely
     1/2  teaspoon      fennel -- (saunf) seeds
                        -- crushed coarsely
     1/2  teaspoon      cumin seeds
     1/2  teaspoon      mustard seeds
   1      tablespoon    coriander leaves finely chopped
                        salt to taste
   2      pinches       asafoetida -- (2 to 3)
   1      tablespoon    oil
                        oil to deep fry
   1      tablespoon    plain flour for patching

Preparation:

For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. 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 all seeds whole and crushed allow to splutter. Add asafoetida, 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 portions. Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized 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 pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.