Rub the ghee into the flour and salt until the mixture resembles coarse breadcrumbs, then gradually add water and knead into a firm, smooth dough.

Cover the dough with a damp cloth and let it rest so the gluten relaxes and the dough becomes easier to roll.

Rinse the split moong dal and soak it in water until softened, then drain thoroughly before grinding.

Heat oil, splutter the cumin seeds and asafoetida, add ginger and green chili, then stir in the coarsely ground soaked dal along with the fennel, turmeric, red chili powder, coriander powder, garam masala, amchur, and salt, and cook until the mixture dries out and comes together.

Spread the cooked dal filling on a plate and let it cool completely to room temperature before stuffing, so the dough does not turn soggy.

Divide the dough into small balls, flatten each into a small disc, place a spoonful of cooled filling in the center, gather the edges to seal, and gently flatten into a round patty.

Let the shaped kachoris sit uncovered for a few minutes so the outer surface dries slightly before frying.

Heat the oil in a kadai over medium-low heat until a small piece of dough dropped in rises slowly to the surface without browning immediately.

Slide the kachoris into the warm oil and fry on low to medium heat, turning occasionally, until they puff up and turn evenly golden brown and crisp on all sides.

Remove the fried kachoris with a slotted spoon onto a plate lined with paper towels and let them cool slightly before serving.