Kachori: [MISS]

Yesterday like most evenings, I did not know what “different” and “chat pata” to cook for my hubby. I made up my mind to make kachoris. After doing all the R&D on net. This is what I did:

Kept 1 cup of Moong dal soaking in water.
Next made a dough of 1 cup maida + half cup atta + 1 spoon of salt + a pinch of baking powder + 4 small spoons of hot ghee + water off course.
After 30-40 mins put the dal in boiling water and let it cook for 5 mins and drained it and coarse grinded it.
To make the masala of the stuffing I took 3 spoons jeera, 1 spoon coriander seeds, 3 pinches of hing, 3 spoons of amchoor powder, one spoon of garam masala, half spoon of pepper, 3 cloves and one stick of dalchini and made fine powder in a mixie.
After roasting this masala in oil, I added the dal to it and roasted it.
Then added little of shredded dry coconut and chopped coriander to it.
The stuffing tasted good. But what I did not think was it would taste bland inside the kachori covering! The stuffing had become too dry.
Next, made ping-pong ball sized balls of the dough and stuffed the “stuff”.
Flattened the ball and fried in hot oil on low flame.
The Kachori did not swell and was not of the size I wanted. So the next kachori, I flattened using a roll pin and result was better.

Conclusion: The covering tasted well and not the whole kachori!! Can anybody point out my mistakes and show me the right way to make tasty kachoris?