As aforesaid ☝️Pre-soak overnight & blend the Urad Dal with some salt, sugar, Hing, Soaked Fennel Seeds (Half of it), Ginger Paste, Green Chillies & try not to use water while blending it, in case if you find it difficult to blend then, add in just not more than a tbsp of water in it as we need to get the mixture absolutely thick yet, smooth enough without any lumps in it- Set Aside

Next: Heat up a frying pan over the medium & add in some oil to it- In goes some more Hing & split Dry Red Chillies, sauté for about 30 seconds time & add in this Urad Dal Mixture to it & continue sautéing until the raw smell goes off from it & it starts releasing oil to the surface of the pan & easily leaves the surfaces too & conforms to a fine smooth doughy consistency- Transfer it to a separate plate/dish & allow it to cool down completely before using it in our recipe henceforth

Now, add in a large mixing bowl: All the aforesaid ingredients for the Dough & knead it well to form a smooth & supple yet a firm texture- Not too lose or firm, it should maintain a balanced parity in it- Cover it to set aside for about 30-45 mins time before using it further in the recipe

In the interim: Let’s prepare our Aloo-Hing Sabji now- Pressure Cook the soaked Chana Dal & Yellow Matar & also, the cubed potatoes well beforehand- Strain its excess water & set it aside for its later use-
Don’t discard the boiled water/veg. Stock of it, we can use it in our Sabji Gravy for an authentic taste thus retaining all its nutrients in it as well

Now, heat up another pan over the medium flame & add in the mustard/cooking oil in it & throw in the Dry Red Chillies & Hing & sauté for about 40 seconds time, in goes the Ginger Paste & the slit green chillies- Continue Sautéing until the raw smell goes off- Time to add in the cooked Dal & Potatoes to it at this point

Mix everything well together until nicely combined and well blended- Add in the required amount of warm water to adjust its gravy consistency- Check the seasonings part ie. Salt & Sugar (this particular Sabji is mildly on the sweeter side but you can very well choose to balance it at par, if you don’t like it to be on the sweeter note)

Cover & Cook it on the medium-low flame for another 5-6 mins time- Uncover, add in the Bhuna Masala & Chopped Coriander Leaves into it- Give it all a really good mix- Cover it back, turn off the flame & let it sit in its standing position for another 10-15 mins time before transferring it to a separate bowl or serving platter

Now is the time to duly fill in & roll out the Kachoris- For that, knead the dough once more nicely before dividing it to a lemon sized balls (You can choose your own size), flatten each one of that, into the shape of a small bowl- Scoop out a tbsp of the freshly prepared Urad Dal Fillings, seal it nicely so as not to break open while rolling them out as well as deep frying each one of them

Time to roll out each one of the Kachoris into medium-small Roundels, ensure not to make it too thin & not use any lose/extra Maida/Flour while rolling them out, instead a bit of cooking oil need be used for proper rolling out of the same

Finally, Heat up a frying pan over the medium-high flame, add in sufficient amount of oil to Deep Fry the Kachoris nicely-
Checkout the correct hotness of the oil for its proper frying into nice & rich golden brown colour- Strain them well to a separate plate/dish, lined up with a kitchen towel/tissues to soak up the excess oil from it

Garnish it your own way, before serving it piping hot with the equally hot Sabji that’s aptly suited to accompany this particular Kachori Dish as it’s perfect condiment which goes without much saying… ENJOY