For dough- Mix the maida, semolina, wheat flour and salt in mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add water warm, knead to make smooth and pliable dough. Cover with moist napkin and keep aside for 15 minutes.

For filling- Heat 2 tsp oil in a kadhai, add pinch of asafoetida, cumin seeds and crushed coriander sheeds and fry a minutes.

Add the urad dal and saute over medium heat to get rid of moisture. When the mixture starts drying out add all other ingredients to be add in the stuffing. The stuffing should be samp and not wet. switch off the flame and keep aside to cool.

Make equal size small balls of dough. Roll out the balls to approximately there to four inches in diameter. Put about 1 tsp of stuffing in the centre, seal the edge together using a little water and roll into a round ball. Press down the balls making it flatter.

Heat oil in a kadhai, deep fry the kachori a few at time,on a medium flames till they puff up and become crisp and golden. Then serve with aloo sabji.