Wash and soak split urad dal for nearly 4-5 hours.

Sieve the refined flour. Add ghee, salt and make a smooth dough kneading well. Cover and keep aside

After 5 hours, drain the water and grind the dal in mixer jar without adding any water. The dal should be thick and slightly coarse.

In a mortar and pestle coarsely grind cumin seeds, fennel seeds and coriander seeds.

For making masala heat oil in a pan and add asafoetida, ginger paste And chili paste. Saute well for a minute. Add the coarse masala to the oil. Let the cumin seeds and fennel seeds crackle.

Now add urad dal. With the help of a spoon stir the mixture together and roast the dal well. It takes 8-10 minutes. When the dal will start becoming dry and also it will start oozing oil, add turmeric powder, red chilli powder, salt, amchur powder, garam masala and jaggery.

Mix well and cook for another 3- 4 minutes. Cover and keep aside.

Knead the dough again. It should be soft. Divide the dough into 10 equal parts.

Take mixture in your palm and make ten small lemon size balls of the mixture.

Roll the dough into a small puri and keep it a little thick. Keep a small urad dal masala mixture and place it in the center.

Make a round ball. Press slightly with your hands.and roll it with the rolling pin if required. Similarly make all the kachoris.

Heat oil in a pan. Drop one by one 4- 5 kachoris in the warm oil. The kachoris will start to rise. Once the kachori is done on one side, repeat the same steps after dliping the puri.

Cook till it is cooked 9n both the sides. When the kachori looks fluffy, golden in color and is crispy. Serve hot with tamarind chutney or green chutney. Enjoy!