1. In a mixing bowl add maida, oil, and salt; mix well to forms a crumbled dough.
2. Slowly add cold water to it and mix well so that it forms a soft dough.
3. No need to knead too much.
4. Keep aside covered for 15 to 20 minutes.

Filling preparation:

1. In a mixing bowl add ground moong dal, coarsely ground fennel and coriander seeds, red chilli flakes, ginger and amchur powder, asafoetida and salt, lastly add oil, mix well.
2. Now dry roast this mixture in a pan for about 3 minutes in medium flame.
3. Then add 2 tablespoon of water to it and mix well and keep aside for 5 minutes so that the mixture absorbs the water well.

Method for making kachori:

1. Knead the dough for about 1 to 2 minutes, and divide it into 12 equal parts.
2. Now flatten each ball with hands (like a disc), with edges slightly thinner than the middle.
3. Now add a spoonful of mixture in the centre and gather all the sides together slightly press in the middle and keep aside.
4. Repeat the process for the remaining balls.
5. Meanwhile heat enough oil in a deep pan for deep frying.
6. If you put a pinch of dough in the oil, it should come up slowly, that`s the correct temperature to fry kachoris.
7. Now take each ball with the gathered side upwards and press it slowly with end of your palm, make it to form a even small disc shape (not too thick not too thin)
8. Now put 5 or 6 filled kachoris one by one in the hot oil, and leave it for about 3 minutes, do not disturb it.
9. It will puff up nicely.
10. When all the kachoris are puffed up well, turn over and let it get cooked well, the other side too.
11. Fry until both the sides turn golden brown color, drain it in a paper towel.
12. Repeat the process for the rest of the kachoris.
13. Crispy kachoris are now ready to eat.

Recipe courtesy: Pachanti