In a bowl take out all purpose flour, add salt and banaspati.

For filling take a pan, add soaked channa daal and add all spices with enough water to make daal tender.

Now mix banaspati with light hands until its well incorporated in flour

Make lump of flour using your fist to check if ghee is incorporated well.

Add cumin seed.

Now add water and kneed a normal hard dough. Leave the dough for maximum 30 mins

Once daal is tender grind it in to a powder

For tarkari boil potato.

Once potato is boiled, roughly mash it.

Take a pan add oil now add potato and all spices ie cumin coriander, red chilli powder, salt, kalongi. Mix and add tamarind pulp and water.

Add water according to your desired consistency.

Now add food colour and mix. Add chopped coriander in last.

Now make small paira of dough. With the helpp of rolling pin make small roti.

In the centre of roti add daal filling and seal properly.

Now roll this pera in small round roti and deep fry on medium flame. Your kachori is ready.