firstly, in a large bow soak ½ cup moong dal for 2 hours.

drain off the water and grind to a coarse paste. keep aside.

in a pan heat 2 tsp oil. add 1 tsp cumin, 1 tsp fennel, and pinch hing.

saute until the spices turn aromatic.

now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp aamchur, and 1 tsp salt.

saute on low flame until the spices turn aromatic.

add in ground moong dal paste and mix well. cook until the moisture is gone.

further, add ¼ cup sev and mix well. sev helps to absorb the moisture and prevent it from turning kachori soggy.

moong dal stuffing is ready. keep aside.

firstly, in a large bowl take 2 cup maida, ½ tsp salt, and 3 tbsp hot ghee.

crumble and mix well making a moist flour.

add water as required and start to knead the dough.

knead to a smooth and tight dough.

grease the dough with oil, cover, and rest for 10 minutes.

after 10 minutes, knead the dough slightly.

pinch a small ball-sized dough and roll gently.

place a small ball-sized prepared moong dal stuffing.

start to pleat and seal tight.

press and flatten gently, having a uniform thickness.

drop in hot oil, keeping the flame on low.

do not touch until the kachori start to float by itself. takes approximately 3 minutes.

carefully flip over and fry both sides on low flame.

fry until the kachori turns golden brown and crisp.

drain off the mini kachori over kitchen paper making sure to remove excess oil.

finally, enjoy dry kachori or mini kachori or farsan kachori with imli chutney.