Firstly, in a large bowl add all-purpose flour, semolina and oil, salt to taste. crumble the flour well with oil then add water little by little and knead to form a dough and cover them for 20 minutes

Wash moong daal properly and keep aside for 2 to 3 hours.Put washed daal into the grinder and Grind

Heat a oil in a pan,add ground dal and roast over medium heat for about 5 minutes or until dal changes color slightly. Stir continuously. Turn off the heat.

Add all the ingredients hing,garam masala, cumin powder, coriander powder, mango powder, salt, and red chili powder, mix well. Let the mixture cool off.

Once it is cool, make lemon size balls of this mixture

Take the dough and knead it for a minute. Divide the dough into equal parts

Take one part of the dough and with your fingers flatten the edges and make it into a 3-inch circle. Leave the center a little thicker than the edges.

Place the ball of stuffing inside the circle of dough. Using your fingers, bring the edges over to the top as if you are making a dumpling. Seal the top and pinch off any excess dough. Proceed to make all other balls

Roll into a smooth ball between the palms of your hands. Flatten each ball into a disc approximately three inches in diameter.

Heat the oil in a frying pan over medium heat. once oil is hot, check out a little piece of dough in the oil. The dough should sizzle, and come up very slow.

Place three to four kachoris in the oil, depending on the size of your pan. Don't overcrowd them.

Fry them on medium-low heat. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy

Remove on paper towel. Enjoy with chatni and yogurt or with pickle