Pour the flour and salt into a large bowl. Add the butter and rub it into the flour. Slowly pour in cold water and knead soft dough. Knead it for 5 minutes, then cover with a damp cloth and set aside.
Throw out the soaked urad-dal in a colander to make the glass water, and grind it ina mixer, adding water in such quantity that a homogeneous paste is obtained.Heat a tablespoon of ghee in a small frying pan and fry the cumin seeds to brown (about 30 seconds).
Then add ground spices and gave. Stir fry for a few minutes until half cooked. Mix with chopped coriander leaves, lemon juice and salt and let the filling cool.
Make 12 balls of dough. Divide the mixture yielded into 12 parts. Thumb make a groove in each ball. Fill it with dal filling.
Close the hole, flatten the pellet ball and roll it to a thickness of 6 - 8 mm. Put a cast iron skillet with melted or vegetable oil on medium heat.
After some time,check the readiness of the oil by throwing a piece of dough into it. If it immediately pops up and spit, the oil is ready. Immerse in it kachori and fry for about 10 minutes until golden brown.
Srila Prabhupadaas a child loved kachori so much that his mother called him Kachori-mukha,which means “he who stuffs his mouth kachori”
