Add salt and ghee in the flour.

Rub the ghee in the flour, using your hand. This helps the to incorporate nicely.

Knead this into a semi stiff dough.

Cover the dough with a muslin cloth.

Rest the dough for at least 30 minutes.

Roughly grind the Moong Dal in a grinder to coarse consistency.

Add in the Dry Mango powder, Dhaniya powder, coarsely grounded fennel seeds and give everything a quick mix.

Taste the mix. You can adjust the mix as per your taste.

After 30 minutes, add in the oil in a shallow pan or a wok on medium for frying.

Take about a lemon size balls and roll into a smooth ball.

Divide the dough into equal size balls

Press each dough ball in between your palms to make a 2 inch diameter circle

Add the stuffing in the center.

Add about two teaspoons of stuffing in it.

Roll the edges on top of the stuffing and seal it tightly.

Do not add too much of stuffing or else it will pop out while frying.

Gently slide each of the stuffed moong dal Kachori in the hot oil.

Fry this on slow stirring in between. Each batch will roughly take around 25-30 minutes. Do not rush or else it will not cook properly.

This can be eaten as a tea time snack or one can add some spicy Aloo bhaji and enjoy them.

Once cooled completely, store in an air tight container.