Soak 1 cup of Urad Dal overnight in water.

Drain the dal and take it in a mixer along with green chilies, ginger. Grind to a coarse paste that's not very coarse nor smooth like vada batter.

Heat a nonstick pan with oil. When it is hot, temper with Hing, grated ginger and ground fennel seeds.

After few seconds, add the dal paste that you made, salt to taste and a pinch of sugar. Mix well.

Quickly stir the lentil paste to get combined and cooked well. Add more oil if required.

Once the paste starts to come off the sides, and doesn't smell raw, you can remove it.

If the hing aroma is not more, add some to the dal mix.

Take the flour in a wide bowl along with salt, hing and oil. Mix well and slowly add water to knead to a stiff dough. Warm water should make this more pliable and easy to handle.

When ready to make the kochuri, knead the dough again and pinch small balls from the dough.

The size can be of gooseberry/amla size. You can get about 15 to 20 small balls from this measurement.

Likewise, pinch out the stuffing as well.

Flatten the balls in your palm, place the stuffing in the center and seal it all over.

Dust with flour or oil, roll out to 3 inch in diameter.

Heat oil for frying in a Kadhai. When the oil is hot, gently slide the discs and press on the disc.

Flip and cook on both sides. Using a slotted ladle, remove the poori and transfer to a kitchen towel.

Continue with the rest of the pooris.

Serve hot Hind er Kochuri with Cholar Dal or Alu Torkari.