Heat oil in a Kadai and add red chilli powder, coriander powder, cumin powder, garam masala powder, amchur, and turmeric powder.

Stir for 30 seconds and add water to prevent burning.

Keep stirring for 3 minutes.

Add soaked moong dal and stir for 5-7 minutes until parboiled.

Add salt and coriander leaves, mix well, and set aside as the kachori stuffing.

In a mixing bowl, add maida, ajwain, salt, and oil, mix well to make the dough.

Add water gradually to make a smooth, firm dough.

Rest the dough for 15 minutes.

Divide the dough into small, equal rounds.

Press the sides of each dough ball to make a thick center.

Fill each dough center with a tablespoon of the prepared moong dal stuffing and seal from all sides to form the kachoris.

Preheat oven to 180 degrees Celsius for 10 minutes.

Place aluminium foil on a baking tray and brush with oil.

Place kachoris on the tray, spacing them slightly apart.

Brush the upper portion of the kachoris with oil.

Bake in the oven for 20 minutes at 180 degrees Celsius.

For the Aloo Sabzi, heat 2 teaspoons of oil in a pressure cooker.

Reduce heat to low, add mustard seeds, cumin seeds, and dry red chilli, and stir for 1-15 seconds.

Add chopped onions, green chillies, and salt, and sauté until the onions turn slightly brown.

Add ginger-garlic paste and sauté until the raw smell disappears.

Add chopped tomato and cook until soft and mushy.

Add potatoes and all spices, and mix well.

Add 2 cups of hot water and pressure cook for 1 whistle on high flame.

Release pressure naturally.

Remove the lid and stir the curry.

Add chopped coriander leaves and mix well.

Serve Baked Moong Dal Kachori with Aloo Sabzi, garnish with coriander leaves, lemon wedge, and sautéed salted green chilli.