To make the dough first mix flour, salt and ghee using your fingertips. It should assemble breadcrumbs just like when you are making a pie

Add 1/2 cup water and knead the dough. The dough needs to be hard and tough yet smooth. Use the rest of 1/4 cup water if needed.

Cover the dough with wet cloth and let it rest for about an hour

Wash and soak moong dal for 3-4 hours. Drain well and grind to a coarse paste.

In a heavy bottom pan, heat ghee. Add heeng & turmeric and saute for a minute.

Add the moong dal along with rest of the spices and cook on low heat for 4-5 minutes. Continously stir the mixture so that it doesn't get burned. Set aside for cooling slightly

Divide the rested dough in 10 parts, shape them in balls and keep aside for another 10 minutes.

Slightly roll each ball stuff it with generous amount of filling and seal it well. Very lightly press it into a flat disc or roll just a little bit to flatten.

Heat oil in a kadhai and drop 2-3 kachoris at one time. Once you have added the kachoris to the oil, reduce the heat and fry till kachori is crisp and brown on both sides.

Serve hot with dubki walle aloo or even chutney.