Start by preparing the filling.

Soak the mung beans overnight. Then, drain them and keep it aside on a dry clean towel to air dry for 30 minutes.

Then pulse it to coarse texture.

Place a heavy bottom pan on medium heat. Once the pan is hot, add the ghee. Once it melts, scatter the chickpea flour. Stir the chickpea flour constantly for 2 minutes, or until the raw flavor of the flour is gone (using a rubber spatula really helps at this stage).

Make a spice paste with all the ground spices and little water.

Drop the drained mung beans and mix it around. Then add the spice paste, salt and stir around to mix everything. Add dried fenugreek leaves and dry mango powder and keep stirring and cooking for about 7 minutes. The moisture will be gone, and it would turn crumbly. Add the asafoetida and mix it around for 1 more minute.

Keep the filling aside and let it cool completely.

In the meantime, prepare the dough.

Add the flour into a mixing bowl, followed by salt and sugar. Pour the ghee and mix everything until it's crumbly but holds shape.

Pour the water, little by little, as you might need more or less. Knead the dough for 10 minutes and then, cover it with a damp cloth for 30 minutes.

After 30 minutes, knead the dough one more time and divide it into tiny dumplings.

To shape the filled dumplings, you could either use your hand or use the rolling pin. Take each dumpling and flatten it out a little by pinching the edges. Add about 1 tablespoon of the filling, then, pinch the edges and seal it tightly. You could apply little water on the edges to do so. Then, either using your hand or the rolling pin, gently flatten the filled dumpling.

Shape the rest of the dumpling the same way. Keynote: Just before frying, press the center of the flattened, filled disc gently. This will help puff up the Kachori beautifully.

Place a heavy bottom pan and pour enough oil (about 2.5 inch from the bottom of the pan). Try to use the biggest pan you have, as these take time to fry. Keynote: The temperature of the oil for frying should be about 160 F/ 71 C. If you don’t have a thermometer, there are two other ways to check

Dip the back of a wooden spoon in the oil. If very light bubbles appear, it’s ready. The oil shouldn't be very mildly warm.

Depending on how big your pan is, drop the filled dumplings. Give enough space for these to puff up. In about 3 minutes, these should start puffing up. Flip gently every few minutes and keep frying at the same heat for 10 minutes.

Then, crank up the heat to medium high and fry for 3 minutes, or until the color changes to golden brown.

Take it off the pan to either a cookie wire rack or kitchen towel. I prefer cookie rack because the moisture passes through, leaving the kachori flaky. With kitchen towel, there is always a chance of the moisture getting trapped and making the bottom a tad bit soggy.

Key note: If you are frying these in batches, make sure you wait for the temperature of the oil to come down before you drop the next batch.

Serve these warm or at room temperature with your choice of dipping and sides. If you intend to store them, allow it to cool completely before storing in an airtight jar.