Knead the flour, salt, and ghee until a soft dough forms. Give it time to relax.
After soaking for two to three hours, drain and roughly grind the moong dal without using any water.
Prepare the filling by sautéing the dal with red chili powder, cumin, coriander, fennel, and garam masala until fragrant.
To make kachori shells, divide the dough into equal parts and roll into little balls.
To create a spherical shape, flatten each ball, put filling in the middle, and neatly close.
Make sure the oil in a pan is medium-hot, not smoking, before deep-frying.
Cook the kachoris over medium heat until they are crisp and golden brown. Serve with chutney.