After 30 mins, take the dough and knead the dough again and make balls with the dough. After that sprinkle some flour on the rolling area.
Then roll the ball into small chapati and make sure that the kachori should not be too thin or too thick.
Then with the spoon place some kachori masala in the middle and close the edges and make a boll. After that again roll the ball into small chapati and keep it in a plate.
Repeat the same process for other balls as well. Cover the kachoris with a wet cloth to prevent drying.
Then heat the oil in the pan and add a small piece of dough to the oil, if the dough is coming up gradually then the oil is ready for deep frying.
Add the kachori to the oil and fry them on medium flame. Press the kachori softly so that they can puff.
Once they turn golden brown and turn the other side and fry until it turns golden brown on the other side as well.
Now take them into a plate with a paper tissue, so that it can absorb the excess oil. Now let them cool down.