Mix in the remaining ingredients. The filling is ready for use.
To Proceed
Knead the dough portions. Roll each portion into small flat rounds (puns).
Place a spoonful of filling in the center of the round.
Gather and stretch the dough over the filling to make a small round ball. Seal the edges on the top firmly. Gently flatten the ball between the palms.
Repeat to make more kachoris.
On high flame, heat oil in a flying pan. Lower the flame. Deep fry the kachoris till golden brown in colour. Remove on an absorbent paper.
Serve hot with green chutney or tomato ketchup.
Additional Note:
Kachori crusts can also be made with refined flour only. If maida is not handy, sift wheat flour with a small holed sieve (maida) to get refined flour.