In a bowl, combine refined flour and salt. Mix lightly.

Add oil and gradually incorporate water until the mixture forms a dough.

Transfer to a surface and knead for 10-12 minutes until smooth and soft.

Drizzle a few drops of oil over the dough, cover with a damp cloth, and let it rest for at least 1 hour.

Grind coriander seeds, fennel seeds, and cumin seeds into a coarse powder.

Blend green chillies, garlic, ginger, and fresh coriander with a splash of water into a thick paste.

Grind roasted chana dal into a fine powder and sieve it.

Heat oil in a pan, add coarsely ground spices, and cook for a minute.

Add the green paste, cook for 2 minutes on high flame.

Lower the heat, add powdered spices, stir, and add hot water. Cook for a minute.

Lower the heat again, add kasuri methi and powdered chana dal. Stir well and cook until slightly dry.

Add splashes of water as needed and cool the mixture completely.

Divide the dough into small portions and flatten each into a bowl shape using your thumb and fingers.

Place a small amount of filling into each dough portion, seal completely, and shape into roundels.

Roll out the kachoris using a rolling pin or palms.

Fry in hot oil (180°C) until crisp and golden brown.

Slit the green chillies and fry them in a small amount of oil with a pinch of salt until crisp.

Serve the hot kachoris with fried green chillies.