First make soft dough with the ingredients and keep aside for an hour.

Meanwhile we will prepare the filling. Heat oil in a wok, add jeera and hing, let it crackle, add turmeric powder and onions, saute till pink, add blanch urad dal, mix well and saute for two minutes, add all masalas and again cook for two minutes, turn the flame off and let it cool completely.

Make balls from the dough, roll in poori size, put filling in the centre, apply little water on the edges and close it. Just press it between your palms, no need of rolling again.

Prepare all like this.

Heat oil for frying, low the flame, drop not more than four kachoris at a time, cook on low flame all the time till brown and crispy from both the sides, take out on a kitchen towel.

Now serve hot with khatti meethi chutney.