.Put the soaked Moong Daal with 2 cups of fresh water and pressure cook for 2-3 whistles. The Moong Daal should get cooked completely and soft when mashed. Once the pressure from the cooker gets released naturally, drain the cooked Moong Daal and keep aside.

Take a pan and heat 1 tsp oil. To the oil add fennel seeds and then the cooked Moong Daal. To the mixture add hing, cumin powder, chilli powder, salt, chopped coriander leaves, mint leaves and mix well. Mash the mixture with the back of the ladle and our stuffing is ready.

Now, add the wheat flour and semolina to a wide bowl. Add 1/2 tbsp oil to the bowl. Add carom seeds. Incorporate this into the flour by rubbing between your fingers. Then adding water prepare a firm but pliable dough. Cover this with a damp cloth. Divide the dough into apricot sized equal portions and make smooth balls.

Roll out each ball to small circular portions. Place a tablespoon and a bit of filling in the center. Dip a finger in some water and spread along the edge. Bring the edges together in the middle and also the sides. As you do, make sure to push the filling in slightly. Bring all the edges together. Pinch at the top. Remove small excess bit. Press down the tip.

Using tips of your fingers, flatten the dough spreading it outwards gently, all the while pushing the filling outwards, to form roughly a circular shaped filled kachori portion.

Now take a heavy bottom pan and put it on heat. Grease a little oil with brush at the bottom of the pan. Place the Kachoris on the greased pan and put a lid and let them cook on low flame.

Keep an eye on the Kachoris and turn the Kachoris with the help of a knife, once one side is cooked properly.

Once all Kachoris are cooked properly from all sides, allow to cool slightly. Serve with green chutney/ dates tamarind chutney.