Soak moong dal for 4-5 hours. Now grind into coarse paste.

In a dry grinder jar, add coriander seeds, fennel seeds and cumin seeds and pulse 2-3 times to grind.
In a pan, heat 1 tablespoon oil. Add the ground seeds and saute for few seconds. Now add the chickpea flour and saute for 2-3 minutes.
Now add the moong dal and keep stirring.
Add salt, red chilli powder and mix together.
Switch off the gas and add mango powder and sugar and mix together well and keep aside to cool down.

In a separate bowl, take Maida. Add salt and 2-3 teaspoons of oil and mix well. Press some flour in your palm and check if it comes together. Now add water very little at a time and knead into a tight dough.

Now make lemon size dough balls. Roll out each ball into a puri. Now take one puri and place small amount of the stuffing in the centre. Place another puri on top and press a heart shape cutter on top.

Remove the extra dough.

Heat oil and fry the kachoris at a very low temperature. Oil should not be very hot.