Special Tips / Notes for the dough:

1. Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.

2. The dough could spring back for many reasons:
-Dough is too cold (If wet cloth is used)
-Dough is not soft enough.
-Not kneaded for enough time.
-Oil is less.
-Not rested enough.

Method - to make the Moong dal filling

Wash and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more. Drain the water well.

Heat oil in a pan. Add the hing and cumin seeds. Once the seeds splutter add the curry leaves. Add the dal. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.Cook for another 10 minutes on low till the dal turns slightly brown.Add all the masala. Cook for few minutes till the aroma of the spices hit you. Add Salt. Remove from heat and keep aside to cool.

Note:

Have to apologize! Just when I was drafting this post, did I realize that I have forgotten to take this step completely! I think in the heat of the moment, it completely slipped my mind. But the instructions are straight forward and you can see how it looks in the pictures below.

Special Tips / Notes for the filling:

1.The fillings have to be really dry if not when rolling they will ooze out when rolling.

2.Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.

3.For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.

4.Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.

Method To Make Kachori's

Make a small ball from the dough.

Turn and cook the other side for another 6 minutes or till its golden brown in color.Remove when done, cool and store in airtight container.