In a grinder, add coriander leaves, green chili, and garlic. Grind it to make a fine paste. you can add water 1 tbsp while grinding to make a thin paste.
Clean, wash and soak the dal for 3-4 hours. Strain it using a strainer. In a grinder add soaked dal and grind it to make a fine paste.
In a mixing bowl, add ground dal, ground chili-coriander paste, and salt.
Mix it well. The filling is ready. In a separate bowl, add flour, nigella seeds, carom seeds, vegetable oil, and salt. Mix it well.
Add water and knead the flour well to make a tight dough.
Divide the dough into 6-8 equal portions. Take one portion of the dough, dust with flour and roll it into a circle of 3-4 inches in diameter.
Put 2 tbsp filling in the center of the dough and seal it properly as shown below in the picture.
Dust with flour, and roll it into 2-3 inches in diameter. Do the same with the rest of the dough.
Heat the kadai/wok with oil and deep fry it on a low flame till it is golden and crisp.
Take out the fried kachoris on a tissue paper to get rid of the extra oil. Delicious kachoris are ready to serve, Serve hot with pickles, aloo sabzi and chola.