Divide the dough into 30 -35 parts. Roll each part into a ball. It should be size of a big marble.
Roll one ball into a circle of nearly 3" in diameter.
Make a boat shape by pinching the two edges at the middle (see photo). This helps to fill the stuffing easily.
Take 1½ tsp of the filling and put it in the boat. Bring the edges together and pinch to seal. Make twisted pattern. If you can't do that then make a pattern using a fork.
Put the kachori on a lightly oiled tray.
Cover with a damp cloth.
Repeat till the filling and dough is over.
Heat oil in a deep pan, wok or karai over medium heat.
When it is hot, drop in 6-8 kachoris and fry them over medium low heat, turning them over frequently.
Remove from the oil with a slotted spoon when the kachoris are light brown in colour.
Fry the remaining.
Serve hot kachoris with a chutney of your choice. Usually coriander and mint or coriander and mango chutney goes well with it.