Soak 1 cup of urad dal in water for 4-5 hours. Drain the water and grind the dal into a coarse paste.
Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds, 1/2 teaspoon of asafoetida, and 1/2 teaspoon of ginger paste. Sauté for a minute.
Add the ground urad dal paste, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of fennel seeds, and salt to taste. Cook for 5-7 minutes until the mixture is dry and cooked. Let it cool.
In a mixing bowl, combine 2 cups of all-purpose flour (maida), 1/4 cup of melted ghee, and a pinch of salt. Mix well and gradually add water to form a semi-soft dough. Cover and let it rest for 20 minutes.
Divide the dough into equal-sized balls. Roll each ball into a small circle, place a spoonful of the urad dal mixture in the center, and seal the edges to form a stuffed ball. Flatten it slightly with your palms.
Heat oil in a deep frying pan. Gently slide the stuffed kachoris into the hot oil and deep-fry 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. Serve hot with chutney or pickle.