Take all the ingredients for dough in a bowl. Knead a smooth dough using the appropriate amount of water. Cover it with a muslin cloth and set aside for 1 hour.
Wash and soak urad dal in enough water for about 6-8 hours. Drain and grind to make a coarse paste (Not too thin or thick).
Heat 1 tablespoon of oil in a pan, add asafetida, cumin and fennel seeds powder. Stir for 1/2 minutes.
Add grated ginger, chopped chillies and all spices and salt.Mix well.
Now add dal paste and stir continuously to avoid burning. Keep on low flame and cook for 5-7 minutes until mixture thickens. Remove from heat, cool it.
Make 10 -15 small balls of the dough. Take a ball of dough and spread it a little with tour fingers. Fill a teaspoon of dal stuffing in it. Cover from edges and roll it again to desired size.(you can do it with hand or on rolling board). Likewise, fill all Kachoris.
Heat oil in a skillet/wok, transfer the Kachoris in it (few at a time) and fry on low to medium heat from both sides until golden in colour. Drain on paper towel.
For best flaky effect, fry them on low to medium heat for about 7-8 minutes.To make them puffy, turn them quickly in oil while frying.When dropping the kachori in the oil it should be medium hot or else they may absorb oil.If you find any crack on Kachoris, cover it with dough. The dough should be soft to get nice Kachoris.
Keyword holi recipes, holi snacks, how to make khasta kachori, Khasta Kachori, Urad dal kachori