They are perfect and tasty.

For covering
1½ cups whole wheat flour (atta)
Salt to taste
4 tbsps oil + to deep fry
For stuffing
½ cup split green gram (dhuli moong dal), soaked
2 tbsps oil
A pinch asafoetida
1 inch piece ginger, chopped
2 green chillies, chopped
1 tsp garam masala powder
2 tsps red chilli powder
1 tsp dry mango powder (amchur)

Take whole wheat flour in a bowl.  Add salt, four tbsps of oil and mix.  Add sufficient water and knead into a medium soft dough.
Boil the moong dal in half cup of water till just cooked and dry.  Mash lightly.
Heat two tbsps of oil in a kadai.  Add asafoetida, ginger, green chillies, moong dal, garam masala powder, red chilli powder, amchur, salt and mix. Sauté for few minutes.
Remove from heat and transfer the mixture into a bowl and mash slightly.
Divide the dough into even sized balls.  Roll them slightly, put the stuffing and gather the edges to seal.  Roll into a ball again and flatten slightly. Roll as for puris with hand or rolling pin.
Heat sufficient oil in a kadai and fry the kachoris till light golden.  Drain and place on absorbent paper.
Serve hot.

By: Sanjeev Kapoor