In a bowl, mix maida and salt, put 2 tbsp oil and mix them all together, this adds to the crispness of kachori

Now add curd to the maida mix and Knead it dry, once the flour is lightly combined, start adding but by bit water, Knead the dough, now once done cover it with a soft cloth and let it rest for 20 minutes

Now coarsely grind the presoaked yellow lentil, now take a pan, put 2 tbsp oil, once oil is hot add Cumin seeds, coriander powder or if you have coriander seeds grind them and use, now add besan flour or gram flour to soak up the moisture, cook for 3 minutes, now add Turmeric, chilli and Amchur Powder and saute for a minute, now add yellow lentil and mix for 3 minutes, now add roasted fennel seeds. Now the stuffing is ready turn off the gas flame.

Now Knead the dough once again for a minute with a little oil in your palm and make small 3 cm kachori balls and roll them nicely.

Now take a little maida flour and sprinkle on rolling board or chakla and lightly roll the kachori balls that we have made, do not thin it from centre, roll more on the sides, now place the yellow lentil filling in centre and slowly close the edges and reshape into flattened ball.

Press the flattened stuffed ball slightly and they are ready to fry, follow the same procedure for all 8 kachori balls that we will make out of the maida flour.

Take a deep pan add 500ml oil and heat it on high flame for 15 minutes, before dipping the flattened stuffed kachori balls, lower the flame to medium low, now slowly slide three kachori at a time if the pan is small.

Once the kachori fluffs up, flip the side gently and let it run light brown, follow the same for all kachoris keep them flipping at an interval of 10minutes to get nice golden brown colour.

Once all the kachoris are fluffed up with nice golden brown colour, take them out with help of a sieve or jaara, and serve them hot with mint and tamrind chutney.