Khasta Kachori

Ingredients for crust:

1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
1/4 cup chilled water i spoon more or less
Ingredients for filling:

1/4 cup yellow moong dal
1 teaspoon coarsely grinded fennel seeds (saunf)
1 teaspoon coarsely grinded coriander seeds (dhania)
1 teaspoon red chilly flakes
1/4 teaspoon ginger powder
1/2 teaspoon mango powder (amchoor)
Pinch of asafetida (hing)
1/2 teaspoon salt (adjust to your taste)
1 tablespoon oil
2 tablespoons water
Oil to deep fry
Method:

To make crust:

Mix the flour, salt and oil.
Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.
To make filling:

Grind the moong dal dry until it almost becomes a powder.
Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
Add two tablespoons of warm water and mix it well.
Let it sit for ten minutes and cover with demp cloth.
To make the Kachoris:

Take the dough and knead it for a few minutes.
Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
Let the filled ball sit for 3 to 4 minutes before rolling.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over.
Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.
Tips:

Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.
Variation:
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.

Serving suggestions:
Kachoris can be served plain, with a variety of chutneys, with chola, or with dam aloo. Serve them as a chat, pouring plain yogurt and chutney on top.