1. Assemble all ingredients. Soak Moong dal for 1 hour.
   
2. For the dough–take the Maida, salt, baking powder and ghee in a dish and combine well. When you clump the mixture in your fist, it shouldn’t break. Now add cold water little by little and knead to form a dough. Leave to rest for 15 minutes.
   
3. For the stuffing — drain all water from the Moong dal and put it in a blender along with some salt and grind coarse such that some dals are whole.
   
4. Take oil in a pan and add the mustard and cumin seeds, add the chopped ginger followed by all dry masalas. Fry the masalas in oil for 30 seconds. Now add the ground Dal and mix nicely such that the masala coats the dal mixture, now add the tamarind pulp, jaggery and cook for 2 minutes. Any moisture in the mixture should evaporate. leave the mixture to cool.
   
5. To form the Kachoris knead the dough again and pinch small portions and make small balls of them. Take one ball at a time and dust with some flour and roll it into a small puri. Put the filling in the center and bring the edges together and seal well. Roll out the puris a little thick with put much pressure or the covering may break in oil spreading the stuffing in the oil. Repeat for all balls likewise and keep aside.
   
6. Now heat oil for frying the kachoris. The oil should be medium hot. Take one flattened puri at a time and drop it in the oil gently. fry in low- medium heat until the Kachoris puff up, turn crisp and brown. Remove from oil and drain on absorbent paper. The hot Kachoris are ready to serve.
   
   

Directions for dough

Take the Maida/ refined flour in a dish and add the salt, pour the butter/ghee and mix well. When you take the flour and close it in your fist, it should hold shape without breaking. Now start adding the water little by little and combining to form the dough. Form a Roti kind of dough, not very stiff. Cover and let it rest for a minimum of 15 minutes.

Directions for stuffing

Drain all water from the soaked moon dal and put it ina blender. Give it 2 small spins in the mixer so that it forms a coarse mixture. Take oil in a Karahi and put in the mustard seeds and the cumin seeds, as they crackle add the ginger and fry.   Now add all the spice powder to the oil and fry for 30 seconds. keep stirring, they should not burn. Ensure there is sufficient oil for frying the masalas. Now add the coarse moong dal mixture to the oil and mix well. Add the tamarind paste and   Jaggery. Keep mixing until the masalas have evenly mixed with the dal stuffing.   Remove from flame and cool.

Directions for Kachori

Pinch the dough into small balls. This quantity will yield around 12 balls. Now take one ball at a time, dust with some flour and roll it into a small Puri. Put in a   little of the stuffing in the center of the ball, you can also make small balls of the stuffing and keep ready if that’s convenient. Now bring together the edges of the rolled puri and seal nicely. remove excess flour and seal well. After sealing the roll out the stuffed ball into a small puri and deep fry in oil that is heated to a  medium-high. Fry until nicely browned and remove from oil. Kachoris should be fried in medium heated oil for best results, only then will they turn crisp and flaky.  The Khasta Kachori is ready to serve.

Serving suggestions

Serve with sweet and green chutney, or with Aloo Rassedar subzi, or as chaat with sweetened curd and combination of chutney and Sev. Kachoris can be relished just by themselves too and can be stored in an airtight container for 4 to 5   days. Enjoy. Bon Appetit.