Stuffing: Wash and soak mung dal in water for about an hour or more. Cook it in boiled water roll it can be mashed with your fingers. Remove access water THOROUGHLY

Heat oil in a pan. Add fennel seeds and cumin seeds. Add Chana flour and roast on low heat until it releases Aroma. Stir continuously to avoid scorching. Once you smell the aroma, add chilli paste along with a little water. Stir.

You'll see that the mixture will harden a bit. Add powder spices at this point and mix well. Next, add cooked moong dal WITHOUT WATER. Mix well till the moisture burns out.

Making Kachoris: cut the dough lengthwise. Pinch out big lemon size balls. Smoothen the ball in between your palm and flatten it. Make a deep space in the middle by pressing it a bit. Place the stuffing ball in it. Cover the sides and close the ends (Check out the video attached). Press the ball in your palms and flatten it. Press the sides for even thickness. Lightly roll with a rolling stick just to make it evenly thin.

Heat up oil on medium heat. Wait till it is slightly hot. Slide the kachoris in the oil KEEPING THE SEALED PART AT THE BOTTOM. They will separate/float up as the oil heats up. Flip them only after they are all float up. Fry them by evenly golden brown all around by flipping frequently. The kachori should be crisp, dark golden and evenly fried inside out. It will gain khasta texture only when it is fried on medium heat throughout. Each batch takes about 12-15 min.

Sweet chutney: Combine ingredients for sweet chutney in a thick pan. Boil it till it thickens a bit and get syrup consistency (sticky like for gulab jamun or jalebi or bundi). If it thickens too.much, you can add a bit of water to adjust the consistency.

Green chutney: Combine ingredients for green chutney in a mixer jar and grind. It is a very delicious chatpati chutney.

To serve: make a hole in the centre of the kachori. Place it in a plate. Pour chutneys all over and a bit inside the kachori. You may also Sprinkle some finely chopped onion. Serve hot.
Variation: you can break the kachori, pour chutneys and onion. Can also add some fresh curd (only if it is mild). Serve immediately.

Tips: 1. Use a deep vessel for frying so the kachoris have enough depth for emerson. fry in 2 small deep bowls rather than one wide pan. 2. The oil temperature must be very low when you slide the kachoris. They should all sit at the bottom and sizzle as little as almost none. Fry them at mediumlow heat. 3. Ensure not to add too much moving because that makes the kachoris too soft to feel the crunch. 4.slide them in oil keeping the sealed part down will prevent them from un sealing while frying.

4. The stuffing must be dry. Moistured stuffing like for Gujarati vedhmi will make the kachori lose as they cool down.5. Careful while stuffing. If it is not closed tightly at the mouth or if there is a bubble in the kachori, it will open up while frying.