Recipe

For the dough:
1)    In a mixing bowl, combine flour, crushed Ajwain, and salt.
2)    Add the ghee and mix well until the mixture resembles breadcrumbs.
3)    Gradually add lemon juice and mix.
4)    Slowly pour in boiled water while kneading the dough until it's firm yet pliable.
5)    Allow the dough to rest for 15 To 20 minutes while covered with a moist cloth.
For the filling (masala):
1)    Rinse the moong dal thoroughly and soak it in water for about 2 hours. Drain the water completely.
2)    Grind soaked moong dal, fennel, cumin seeds, coriander, and dried red chilies into a coarse mixture. Set aside.
For the spices (preparation):
1)    Heat oil in a pan over medium heat.
2)    Add gram flour and sauté until it turns golden brown.
3)    Add asafoetida, red chilli powder, turmeric powder, amchur powder, coriander-cumin spice powder, garam masala, and salt. Stir well, and cook for a minute.
4)    Add the ground moong dal mixture and cook until the mixture becomes dry. Take it off the burner and let it cool.
Assembling and Frying:
1)    Divide the dough into small, lemon-sized balls. Flatten each ball slightly in your palm.
2)    Place a spoonful of the prepared moong dal filling in the center of each flattened dough ball.
3)    Carefully seal the edges and shape it into a smooth ball, ensuring the filling is enclosed completely.
4)    Heat oil in a deep-frying pan or kadai over medium heat.
5)    Gently slide the stuffed dough balls, a few at a time, into the hot oil.
6)    The kachoris should be fried on medium-low heat, flipping them occasionally until they have become golden and crispy brown.
7)    Remove the fried kachoris using a slotted spoon and place them on paper towels to drain excess oil.
Tips:
1) Oil Temperature: Make sure that there's enough heat in the oil before you fry the kachoris. If the oil is too hot, the kachoris might cook quickly on the outside but remain uncooked inside. Moderately hot oil ensures even cooking and crispiness.
2)  Seal Properly: Seal the edges of the stuffed dough balls firmly to prevent the filling from spilling out while frying.
3) Even Thickness: Roll out the dough evenly to ensure consistent cooking and texture
Cautions:
1) Handling Hot Oil: Be cautious while frying in hot oil to avoid accidental burns. Handle the kachoris with tongs or a slotted spoon.
2) Filling Leakage: Inadequately sealed kachoris might leak filling into the oil, causing oil splatters. Ensure proper sealing to avoid this.
3) Spice Levels: Adjust the spice levels in the filling according to personal preference to avoid making the kachoris too spicy or mild.