Ingredients
Maida ( plain flour) 4 cups
Oil for frying
Salt to taste 
Warm oil approx.6 tbsp


For filling
Moong dal (half boiled) 1 cup
Gram flour 1 cup
Oil ½ cup
Garam masala 3-4 tsp
Salt to taste
Pomegranate seeds (anar dana) 2 tbsp
Mango powder(aam chur) 1 ½ tsp

Method
Heat ½ cup oil in a pan. Add moong dal and stir for 10 minutes. Add gram flour and cook for another 10 mins. Add garam masala, mango powder and pomegranate seeds.

Add oil and
salt to the flour and knead a hard dough. Cover with a lid and keep for 15 minutes. Divide into 5 equal portions. Flatten each ball on palm, put 1 tsp mixture of filling and close. Keep all kachodis covered with a wet muslin cloth.

Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachodi a little at the top and put slowly, in oil one by one. Keep on full flame, when kachodis puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachodis.

Serve hot with green chutney.