Wash the moong dal thoroughly and soak it in water for at least one hour. Drain the water and keep aside.

Mix the wheat flour with salt and oil and make a dough by slowly adding cold water to the mix. It should be a little hard (just like for pooris) and not sticky. Keep aside for 15 minutes.

Heat little oil in a pan and add cumin seeds and asafoetida when hot. Add moong dal, mix and sauté for about a minute.

Add green chilli paste, red chilli powder, garam masala, mango powder and salt to the mix. Cook for 5-7 minutes until the dal is cooked and the spices are mixed.

Divide the prepared dough into equal parts and roll one of them to a round bigger than a poori. Add the dal mix over the rolled dough and cover it carefully from all sides to form a rounded ball. This ball must be very tightly covered so oil must not seep inside while deep frying.

Repeat the same with all the dough. Keep them on a big plate and heat oil on medium flame for deep frying. The flame should be low because the outer crust is thicker and the insides also need to be cooked.

When the oil reaches the needed temperature, add the kachoris one by one into the oil and fry them from both sides until they become golden brown from both sides. This will take about 10 minutes for each kachori.

Remove from oil when done and keep on tissue paper to absorb excess oil. Serve hot with green chutney, tomato ketchup or even yoghurt and potato paste filled inside the kachori; with a hot cup of tea.