A very delicious appetizer which is almost loved by everyone....Try this recipe and you will really stop missing Kachoris of India..And important part is it does not consume much time.....So, here is what you will need...And important part is, it does not consume much time

Ingredients for crust(external cover):

• 1 cup All Purpose flour (plain flour or maida)
• 1/4 teaspoon salt
• 2 tablespoons oil
• 1/2 cup-1 tablespoon chilled water

Ingredients for filling:

• 1/4 cup yellow moong dal
• 1 teaspoon coarsely grinded fennel seeds (saunf) (optional)
• 1 teaspoon coarsely grinded coriander seeds (dhania)
• 1 teaspoon red chilly flakes
• 1/4 teaspoon ginger powder
• 1/2 teaspoon mango powder (amchoor)
• Pinch of asafetida (hing)
• 1/2 teaspoon salt (adjust to your taste)
• 1 tablespoon oil
• 2 tablespoons water
• Oil to deep fry

Method:

To make crust(external cover):

1. Mix the flour, salt and oil.
2. Add the chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough. The dough should be soft.
4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:

1. Grind the moong dal dry until it almost becomes a powder.
2. Mix 1 tablespoon of oil to the dal powder and also mix all the remaining spices and roast it in a frying pan, roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
3. Turn off the heat. And let the mixture cool off.
4. Add two tablespoons of warm water and mix it well.
5. Also, add some roasted coriander seeds into the mix.
6. Let it sit for ten minutes and cover with demp cloth.

To make the Kachoris:

1. Take the dough and knead it for a few minutes.
2. Divide the dough in twelve equal parts.
3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
4. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
5. Let the filled ball sit for 3 to 4 minutes before rolling.
6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
7. Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slowly. 
8. Fry them on medium-low heat. After they start to puff, slowly turn them over.
9. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.

Imp Tips:

1. Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
2. Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.

Kachoris can be served plain, with a variety of chutneys. Enjoy!!!