Combine flour and salt in a bowl. Pour in the ghee. Rub the fat into the flour using your fingertips until the mixture resembles coarse wet sand and holds its shape when pressed. Gradually splash cold water and gather the dough. It should be soft, smooth, and pliable, not tight. Cover with a damp cloth and rest for 30 minutes to relax the gluten.

Drain the soaked moong dal completely. Pulse in a food processor 2-3 times until coarsely crushed. Do not add water; it must remain a chunky paste, not a puree.

Heat 1 tablespoon of oil in a pan over medium-low heat. Add crushed fennel, coriander, cumin, and hing. Sauté for 30 seconds until a nutty aroma fills the air. Add the besan and roast for 1 minute until fragrant. Add the ground dal and dry spices. Stir constantly for 5-6 minutes until the mixture turns dry, crumbly, and no longer sticky.

Divide the rested dough into 10 equal balls. Divide the cooled lentil filling into 10 smaller balls. Take one dough ball and flatten the edges with your fingers, leaving the center slightly thicker.

Place a ball of filling in the center. Gently bring the edges of the dough up, wrapping it around the filling. Pinch the top edges together firmly to seal. Twist off any excess dough and press down flat.

Using the palm of your hand, gently press the stuffed ball from the center outward to flatten it into a 3-inch disc. Avoid using a rolling pin, which can tear the thin dough and cause leaking.

Heat oil in a deep pan on low heat. Slide in 3-4 kachoris. The oil must be warm, not hot—it should barely bubble around the pastries. Let them fry undisturbed on low heat for 10 minutes; they will slowly float to the top and gently puff up.

Once they float, increase the heat to medium-low. Flip them gently and fry for another 10-12 minutes until both sides turn a beautiful, even golden-brown color. Drain on paper towels and serve warm.