First, soak the urad dal in water for 6 to 7 hours. Rinse the dal well, then blend it with salt in a blender to make a paste. Finely chop the onion, ginger, garlic, green chilies, and cilantro.

Heat a pan on the stove and add 2 tablespoons mustard oil. Add asafoetida, chopped onion, green chilies, ginger, and garlic. Sauté for 1 minute, then add all the spices and salt. Cook for another 30 seconds.

Add the urad dal paste and sauté for 1 minute. Finally, add chopped cilantro, mix, and turn off the heat. To the cooked dal mixture, add 1 cup all-purpose flour, a little more salt, and 2 tablespoons oil. I added salt in small amounts at each step.

Mix the flour and dal mixture well. If needed, add a little water and knead into a dough. Divide the dough into small or large balls, as you prefer.

Roll each ball into a round shape like a puri. Heat oil in a pan and let it get hot. Fry the kachoris on medium heat, turning them until they are golden brown.