Take semolina in a bowl. Add water so that the semolina is soaked. Let it rest for 15-20 minutes so that the semolina soaks water.
Now roast fennel and cumin seeds in a pan till it turns light brown.
Remove it and now roast chanadal. Take the dal, green peas, roasted fennel and cumin seeds, green chilli and salt in a grinding jar.
Grind the ingredients and make a coarse paste. To the stuffing add chaat masala, asafoetida and chopped coriander leaves. Mix well.
Now knead the semoli to prepare the dough. If it is too tight you can add water and if too wet use a little wheat flour to prepare proper dough.
Take small sections of the dough and roll it. Place the stuffing in the centre and seal it.
Prepare other kachoris in a similar way.
Place water in a steamer. Let it boil and then place the kachori on the above tray.
Cover the steamer with a lid and cook at low flame for 2 and a half minutes. Then flip the kachoris and cook for another 2 another 2 minutes.
Remove it from the steamer. Cut it in half and serve it with chutney or ketchup.
