Instructions

For the dough
Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the moong dal filling
Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the moong dal and sauté on a medium flame for 1 minute.
Add the ginger-green chilli paste, chilli powder, turmeric powder, salt and ¼ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Switch off the flame, add the besan, garam masala and dried mango powder and mix well.
Divide the filling into 12 equal portions and keep aside to cool.

How to proceed to make moong dal kachori
Divide the dough into 12 equal portions and keep aside.
Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
Place one portion of the moong dal filling in the center.
Bring together all the sides, seal it tightly and remove any excess dough.
Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
Repeat steps 2 to 5 to make 11 more moong dal kachoris.
Heat the oil in a deep non-stick kadhai and deep-fry, 6 moong dal kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
Drain the moong dal kachoris on an absorbent paper.
Repeat step 7 to deep-fry 6 more moong dal kachoris.
Serve moong dal kachoris immediately.