firstly, in a bowl soak ½ cup moong dal for 2 hours.

drain off the water and transfer to a mixi jar.

pulse and grind to a coarse paste. keep aside.

in a pan heat 1 tsp ghee. add 1 tsp fennel, 1 tsp cumin, pinch hing.

saute on low flame until the spices turn aromatic.

further add ¼ tsp turmeric, 1 tsp chilli, 1 coriander powder, 1 tsp garam masala, 1 tsp aamchur, ¼ ginger powder and ½ tsp salt.

saute until the spices turn aromatic.

now add ¼ cup besan and roast on low flame until the besan turns aromatic.

add in coarsely ground moong dal.

mix and cook for 5 minutes or until the moong dal is well combined.

moong dal stuffing is ready. keep aside to cool completely.

firstly, in a large bowl take 2½ cup maida, ½ tsp salt and mix well.

pour in 3 tbsp hot ghee and mix well.

crumble and mix making sure the flour is moist.

now add water and start to knead the dough.

add water as required and knead to a smooth and soft dough.

grease the dough with oil, cover and rest for 30 minutes.

after 30 minutes, knead the dough slightly.

pinch a small ball sized dough and tuck well.

grease with oil and roll gently.

place a small ball sized prepared moong dal stuffing.

start to pleat and seal tight. pinch off excess dough.

now roll gently, having a uniform thickness.

drop in hot oil, keeping the flame on low.

do not touch until the kachori start to float by itself. takes approximately 3 minutes.

carefully flip over and fry both sides on low flame.

fry until the kachori turns golden brown and crisp.

drain off the kachori over kitchen paper making sure to remove excess oil.

finally, enjoy moong dal kachori with imli chutney.