Sift the flour, add salt. Mix well. Add melted ghee. Mix well with both hands.
Make a soft pliable dough using hot water. Knead the dough for 6-7 minutes. Cover it and let it rest for half an hour.
Soak moong dal for an hour. After an hour, drain out all the water. Give it a quick wiz in the food processor/blender for a couple of seconds, making sure it remains coarse and doesn't become pasty. You may skip this step as well. Keep it aside.
Heat oil. Add asafetida. Add crushed coriander, fennel, cumin seeds. Saute for a couple of minutes. Add Kasuri methi, red chili powder, amchur powder, garam masala, black salt, and regular salt (to taste). Be careful with the quantity of salt, as the mixture already has black salt. Saute for a couple of minutes. Add crushed ginger and green chilies. Saute for a minute.
Add besan. Saute it well for 4-5 minutes until the raw flavor of besan is gone and it is well cooked. Add the moong dal. Saute again for 2-3 minutes. Turn off the flame and let it cool down.
Stuffing and frying Kachoris
Take the filling mixture and make 12-15 marble sized balls.
Knead the dough again and make about 12-15 golf-ball sized portions.
Take a portion of the dough, flatten it between palms, now make a round disc stretching with finger on all sides making it into a slightly bigger disc. Fill the stuffing in between, gently close the disc by pinching all the sides, making sure it is sealed well. Smoothen it into a round ball using palms, and then flatten it again. Make sure the disc is not too thin or thick.
Heat oil for frying. Keep the heat on medium. Take a tiny piece of dough and put it in oil, if you see tiny bubbles around it, the oil is ready for frying kachoris. Please note, the oil does not need to be very hot. Frying of kachoris need to be on a very low to medium heat. Add the flattened discs few at a time. These won't come up on the surface right away as the oil is not very hot. It will gradually start puffing and then come up. Flip on the other side. Let it fry until golden brown on both sides. Each kachori will at least take 7-8 minutes as frying these is a slow, gradual process.
Once these kachoris are golden brown, remove from oil on a plate. Let it cool down. The kachoris are ready.
I have mentioned 4 tablespoons of besan, but it can be a bit more or less. The filling mixture eventually needs to be bit on the drier side, just enough moist to help form balls of the mixture. If the mixture is bit on the dry side, it helps keep the kachori fresh for a long time.
For fying kachoris: Many places in north India also use ghee to fry the kachoris, but I prefer to use oil.
The kachoris can be stored without being refrigerated for several weeks. This makes a good snack for a road trip. Or can easily be turned into kachori chaat by adding chutneys and other condiments.