Mix the flour, salt and oil.Add the chilled water slowly, mixing with your fingers as you pour.Do not knead the dough. The dough should be soft.Cover the dough and let it rest for at least fifteen minutes.

Grind the moong dal dry, almost to a powder.Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes colour. Stir continuously.Add all the spices mix well. Let the mixture cool off.Add two tablespoons of warm water and mix it well. Let it sit for ten minutes.

Take the dough and knead it for a minutes. Divide the dough in 11 equal parts.Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.

Fill 1 teaspoon of filling in the center of flatten circle and pull the edges of the dough to wrap the dal filling. Proceed to make all 11 balls.Let the filled ball sit for three to four minutes before rolling.

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.

Heat the oil in frying pan over medium heat. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.Fry all kachoris and serve hot or store it for later use.

Kachories can be stored for at least a week in an airtight container.

Filling can be change as per your taste like urad dal,besan and sattu.