1/2 tsp jeera powder
1 tsp red chilli powder
salt to taste
1 cup split skinless black gram (safed urad), soaked overnight
1 tbsp chopped green chilli
2 tbsps oil
1/2 tsp saunf powder
for the covering: 1 cup maida, salt to taste, 1/4 tsp baking powder, 2 tbsps ghee, ghee for brushing
1 tbsp chopped ginger
1/4 tsp hing
1 tsp dhaniya powder
Drain and put split black gram in a chopper, add ginger, and green chilli, and crush coarsely.
Heat oil in a non-stick wok, add hing and the above-crushed mixture, and saute for 3-4 minutes.
Add ½ cup water, dhaniya powder, jeera powder, red chilli powder, saunf powder, and salt and mix well. Cover and cook till dry. Transfer to another bowl & allow to cool
Put maida in a bowl, add salt, baking powder, and 2 Tbsps ghee, and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cling film and rest the dough for 15 minutes.
Preheat oven to 180° C.
Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly, and roll them out into small puris with the edges being thinner than the centre. Place some of the gram mixtures in the centre, dampen the edges, bring them together, and press to seal.
Press slightly and roll into small puris ensuring that the filling is evenly spread.
Grease a baking tray, place the kachoris in it, brush them with a little ghee, and bake in the preheated oven for about 15 minutes or till the kachoris are cooked and golden.
Arrange them on a serving plate and serve hot.