1. Soak 1/2 cup moong dal in water for 2 hours. After two hours drain the water and make a course paste of the dal in a mortar and pestle or in a mixer.

2. Heat 4 tablespoons oil and add asafetida and cumin seeds. Next add in finely chopped green chilies and minced garlic. Saute till garlic is slightly brown.

3. Next add in the fennel powder, turmeric powder, red chili powder, cumin powder and coriander powder and saute for a couple of minutes. Next add in the coarsely ground moong dal.

4. Add in 1 teaspoon salt and coriander leaves.

5. Saute the mixture till all the moisture has evaporated. The mixture has to be as dry as possible.

6. For the dough, in a mixing bowl take maida, 1 teaspoon salt and ghee. Add 1 cup of water little at a time and form a soft dough.

7. Knead the dough well for at least 10 minutes. Cover with a wet cheese cloth and set aside for at least 15 minutes.

8. In the mean time heat the remaining oil for deep frying. Make small balls of the dough and roll out into circles. Do not use dough to roll the dough use oil instead, this helps to make the kachoris crispy and also helps them absorb less oil.

9. Put the stuffing and close the dough. Make sure no openings are present.

10. Press the stuffed ball gently to form a flat puri as shown.

11. Deep fry till golden brown on both sides.

12. Remove in a vessel lines with tissue paper to drain the access oil. Serve hot with tamarind chutney (see tamarind recipe chutney).