Soak moong dal for 3 to 4 hours, then coarsely grind it. Coarsely grind the cumin, fennel, and coriander seeds. In a bowl, mix all-purpose flour with salt, carom seeds, and ghee or shortening, then knead into a soft dough.

Heat oil in a pan. Add the coarsely ground fennel, coriander, and cumin seeds, and sauté until fragrant. Add chickpea flour and roast it. Then add the ground dal and cook until all moisture evaporates.

Once the dal is dry, add all the dry spices and powdered sugar. Mix well. The kachori stuffing is ready; let it cool. Knead the dough again lightly, divide it into equal portions, and make small balls.

Flatten each ball with your hands, place some stuffing in the center, and bring the edges together to seal and form a ball again. Roll it out gently with a rolling pin. Heat oil until very hot, then reduce to medium heat and fry the kachoris until golden and crispy. This method makes the kachoris very crispy and prevents them from becoming soft quickly.

Prepare all the kachoris in the same way and serve hot with potato curry.