For the Hing Kachori dough:-take all purpose flour in a mixing bowl, add salt and 2 tbsp oil. Mix well.
Add little water at a time and start kneading the dough. Knead the dough for 5 minutes.
The dough has to be semi soft. Keep covered for 30 minutes.
For the Stuffing, wash and soak the dal for an hour or more.
Drain the water and grind it to a paste with the green chillies. Avoid adding too much water while grinding.
In a non stick pan heat 1 tbsp oil and add nigella seeds and fennel seeds, once they start to crackle then add in the hing.
After few seconds add the ginger paste, sauté for few minutes, add the dal paste and salt.
Cook on a low flame and stir continuously till the dal has dried up and it starts to form a dough.
To make the Hing Kachori:-Take a tennis ball size dough and flatten it on your palm, make a dent in the center of the dough and add a lemon size stuffing.
Bring the sides of the dough together to cover the stuffing and roll to make a smooth ball.
Repeat with the rest of the dough.
Heat enough oil in a kadhai/ wok for frying.
Lightly oil your rolling surface and the rolling pin.
Place the stuffed dough ball on the rolling surface and roll the dough into a flat circle.
Slide one kachori in the oil. Fry till golden or light brown on each sides. Take it out on a paper towel and serve hot with Aloo tarkari (Potato Gravy)
For Aloo Tarkari:- take the potatoes and boil it, peel the potatoes and cut potato into 4 pieces.
Take a pan, add 1 tbsp of oil. Let it heat. Add cumin seeds and let it crackle.
Add green chillies and asafoetida. Sauté for a few seconds.
Add the ginger paste and sauté for another few seconds.
Add the chopped tomato, salt, sugar, garam masala powder, coriander powder, chilli powder and turmeric powder.
Stir and add 1/4 cup water. Let it simmer till the masalas have cooked well.
Add the potatoes and mix it, add 1 cup water and let simmer for 10 minutes.