To begin, soak dhuli urad dal (split black gram) in water for 2-3 hours. Drain well. Grind it coarsely and keep aside.
To prepare the dough, take all-purpose flour in a large bowl. Add in salt and melted ghee or clarified butter. Rub it in until you get a breadcrumb consistency.
Knead it into a soft dough using water. Let it rest for 10-15 minutes.
To prepare the stuffing, heat 2 tbsp oil in a pan.
Add in the dry masalas on low heat - cumin powder (jeera), coriander powder (dhania), fennel powder (saunf), dry ginger powder (sonth), salt, Kashmiri red chilli powder, amchoor (dry mango powder), garam masala powder, and a pinch of asafoetida (hing). Mix well.
Add in 1 tbsp gram flour (besan) and roast until you can smell the aroma.
Add in the coarsely ground dal. Mix well. Cook until the moisture dries up. Remove into a bowl to cool. Do not leave it in the pan.
Once the dough is well rested, knead it again. Divide it into ten equal portions.
Shape them into balls and roll them out about 2-3 inches in diameter. Apply water to the edges. Add in about 2 tbsps of stuffing in the middle. Crimp the edges and gather them in the center for the desired kachori shape. Press it down and roll it out a bit again.
Heat oil for deep frying on low to medium heat. Add in the kachoris knotted side down. Allow them to rise to the top before turning them over.
Fry on medium heat until golden in color.
The Urad Dal Kachoris are ready to serve. Enjoy them with potato curry.