Directions

For The Dough: 
mix salt and ghee in the flour, rub the ghee in the flour, using your fingers to form a nice crumble, knead this into a semi stiff dough with water , cover the dough with a muslin cloth and rest the dough for at least 30 minutes.

For the Stuffing: 
Roughly grind the Moong Dal in a grinder to coarse consistency, remove and mix in the chopped cranberries.
Add in the Dry Mango powder, Dhania powder, coarsely grounded fennel seeds and give everything a quick mix.

To shape the Kachori: 
Divide the dough into equal size balls press each dough ball in between your palms to make a 2-inch diameter circle and add the stuffing in the centre.
Add about two teaspoons of stuffing in it, roll the edges on top of the stuffing and seal it tightly.

For Frying:
Heat oil and gently slide the stuffed moong dal Kachori in it, fry this on slow fire stirring in between, each batch will roughly take around 25-30 minutes.
When done remove and spread on kitchen towel and cool .