Knead a smooth dough using a little amount of water at a time. Cover it with a muslin cloth and set aside for 1 hour.
For filling
Wash and soak moong dal in 2 cup water for 2 hours.
Heat 1 tbsp oil in a pan, add asafetida, cumin, and fennel seeds. Stir for a minute.
Add grated ginger, chopped chillies and all spices and salt and mix well.
Now add the drained dal and stir continuously to avoid burning. Add 1 cup of water and let it cook on simmer for 15 minutes or until it starts thickening.
Remove from heat, cool the stuffing and make small sized balls from it.
Making Kachoris
Make 10 -12 small balls from the dough. Take on ball spread it a little on your palm.
Fill a ball of dal stuffing inside it. Cover from all edges and roll it again to the desired size. 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 till golden in colour. Drain on paper towel.
If you want you can use rolling pin and board to roll and fill the kachoris.Always fry the kachori on low to medium heat to ensure even cooking and crispy kachoris.