Put all purpopse flour, salt, ghee and rub the flour by using finger tips till it becomes crumbly or bread crumbs like texture. You can add oil instead of ghee but kachori will become more crispy while adding ghee.
Add water gradually and knead soft pliable dough. Cover and let it rest for 15 to 20 minutes. Meanwhile let’s prepare stuffing.
For stuffing:
Put oil in a pan and make it hot.
Now add coriander seed, cumin seed, mustard seed, fennel seed, mix it well for few seconds and wait till seed splutter.
Add grated ginger, green chilly, asafoetida, sauté it for few seconds.
Add soaked moong dal( I have soaked moong dal with sufficient water for an hour)with little water and cook it on medium flame till water evaporates by stirring continuously. It takes around 3-4 minutes to get cooked.
Add red chilly powder, coriander powder, turmeric powder,1-1 1/2 tsp salt, mix it well.
Lastly add gram flour/besan and cook it for 3-4 minutes.
Now add gram masala, mango powder, mix it well.
Moong dal stuffing is ready. Leave aside to cool down for sometime.
After 20 min uncovered the dough and knead the dough again to make it smooth and divide the dough into 12 equal portions.
Now take big lemon size ball and roll it with the help of roller into small disc shaped circle just like we make puri or into 2 inch diameter circle.
Put1 1/2 -2 tsp of moong dal stuffing in the center of rolled disc, bring all the edges together and seal it tightly, remove excess dough and press it gently with your fingers so that edges gets sealed properly.
Now roll it gently again into 2-3 inch diameter with the help of roller to give the shape of kachori. Do not roll by applying pressure otherwise outer layer get break and stuffing will come out.
Repeat the same process to make rest of the kachoris.
Heat oil in a pan on medium low flame, make sure oil should not be very hot when it is medium hot then slide one by one rolled kachori into hot oil and fry by pressing it gently with spatula.
Once get fluff keep the flame on medium low and fry until golden brown and crisp from both the sides. If you will fry kachoris in hot oil then it will get brown very faster and become soft when cool down so always fry at medium low flame to make it crispy even after it cools down. Always fry in batches, do not overcrowd the pan.
Once done, take out on a tissue paper to remove excess oil.
Repeat the same process to fry rest of the kachori.
Khasta kachoris are ready to serve. You can store these kachoris for few days in an air tight container. Take out from the container when required and make chat by using coriander chutney or tamarind chuitney or can serve with tea also.
Video
Notes
Cover rest of the rolled kachoris with wet cloth so that it will not become dry.