Wash and soak moth beans in enough water for 6-8 hours or overnight.
Cook the soaked moth dal in pressure cooker with 4 cups of water and pinch of salt for about 4 whistles.
Let the pressure release naturally and the open the lid and put the cooked dal aside.
Heat oil in a pan and add onions, ginger, and garlic. Saute for few minutes. Stir and add the ground masala, salt, and amchoor powder and remove from heat.
Add the tempering into the cooked dal and set aside.
Make the kachoris.
In a mixing bowl add flours, salt, carom seeds and oil. Mix to combine.
Knead a smooth dough using enough water and let the dough rest for 30 minutes.
Heat oil in a wok over medium-low heat. Divide the dough into small lime sized balls.
Roll each ball into a round disc, prick with the fork and deep fry until golden and crispy.
Drain on paper towel and set aside.
Assembling
Into the serving bowls or plate crumble two or three kachoris, add ladlefuls of moth curry, drizzle tamarind and mint chutney.
Sprinkle chaat masala, lemon juice and top with some chopped tomato, onions, green chilli and coriander leaves.
Serve and enjoy.
Notes
Normally the kachrois are too stuffed with the moth curry if you desire you can stuff the moth curry into the kachoris too.The street vendors also add cooked rice while making the moth kachori plate, it is optional and can be added if desired.Adjust the spices and seasonings as per your taste.