1Drain dal and grind coarsely.
2Heat oil and add jeera. When it splutters, add ginger, heeng, green chillies and saute till the color changes a bit.
3Add dal, salt, garam masala, chilli powder, khus khus, coconut and saute till it's 'fried'.
4Add about 1/4 cup water and cook till dal is cooked through.
5Mix in the tamarind and sugar and keep aside.
6Mix baking powder and salt into the maida. Rub ghee/oil into the maida, add water and knead into stiff dough.
7Rest, cover for 15 minutes.
8Make walnut sized rounds of the dal mixture.
9Break pieces of dough and roll into walnut sized rounds.
10Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the centre thicker.
11Now wet the pressed edges, and place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal.
12Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook's through, and browns evenly.