Pour 1/2 cup of water in the milk. Now heat the milk in medium flame. After that squeeze lemon in a small-sized bowl and mix it with 2 tbsp of water. When the milk begins to Rise pour the lemon juice, the milk will begin to curdle. The chena have to be soft.

After that turn off the gas. Strain the water immediately using a strainer. Pour it into a muslin cloth lined over a colander and remove rest of the water.

Now transfer the chena in a plate and mash it using your lower palm. Then add maida, suji and pinch of salt and mash again. Turn into a dough.

Soak the dal (arhar+chana) for 4-5hrs in 100ml of water. Pressure cook it with another 100ml of water, bay leaf and pinch of salt for 3-4 min. Firstly in medium flame then after 1 whistle in low flame. Do not over boil the dal and evaporate 3/4 of the water.

Take a kadhai and pour 1 tbsp oil. In the hot oil add cumin seeds, dried red chilies and hing. After a min add 1/2 chopped onion (cook until it become translucent and become golden). Then add salt and turmeric powder.

Now add the dal, mix it and add ginger-garlic paste. After 2-3 min add crushed cardamom. Mix it. The dal has to be thick and dry. Transfer it on a plate and let it cool for 2 mins.

Now make small balls out of the dough. Take one ball and spread it using your fingers into a bowl shape. Then fill the dal mixture and bring the sides together to close the bowl. Prepare the rest of the kachories.

Heat rest of the oil in a kadhai. In hot oil lower the kachories and fry them in low to medium flame until it becomes golden brown from both sides.

Transfer the kachories in a plate. Then make a small hole in the middle and pour 1 tsp red chutney or tomato ketchup, 1/2 chopped onion and sliced green chilli.