Soak 1 cup of moong dal in water for 3-4 hours. Drain the water and coarsely grind the dal in a mixer without adding any water.
In a bowl, mix 2 cups of maida (all-purpose flour), 1/4 cup of melted ghee, and a pinch of salt. Knead the mixture into a firm dough using water as needed. Cover the dough and let it rest for 30 minutes.
Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of jeera (cumin seeds), 1/2 teaspoon of hing (asafoetida), and the coarsely ground moong dal. Cook on medium heat for 5-7 minutes, stirring occasionally.
Add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of amchur (dry mango powder), and salt to taste. Cook for another 5 minutes until the dal mixture is dry and well-cooked. Let the mixture cool down.
Divide the dough into small equal-sized balls. Roll each ball into a small circle, place a spoonful of the moong dal mixture in the center, and seal the edges to form a kachori.
Heat oil in a deep frying pan. Once the oil is hot, gently slide the kachoris into the oil and fry them on medium heat until they turn golden brown and crispy. Remove the kachoris from the oil and place them on a paper towel to absorb excess oil.