Divide the rested dough in 10 parts, shape them in balls and keep aside for another 10 minutes.
Slightly roll each ball stuff it with generous amount of filling and seal it well. Very lightly press it into a flat disc or roll just a little bit to flatten.
Heat oil in a kadhai and drop 2-3 kachoris at one time. Once you have added the kachoris to the oil, reduce the heat and fry till kachori is crisp and brown on both sides.
Serve hot with dubki walle aloo or even chutney.