Start by making the dough for the Kachoris. In a mixing bowl, combine the all-purpose flour, vegetable oil, salt, and cumin seeds. Mix well. Slowly add water and knead into a soft, smooth dough. Cover and let it rest for 20-30 minutes.
While the dough is resting, prepare the filling. Rinse and soak the moong dal or urad dal in water for 30 minutes. Drain the water and grind the dal into a coarse paste. Add ginger-garlic paste, cumin seeds, coriander powder, fennel powder, red chili powder, turmeric powder, and salt. Mix well.
Divide the dough into equal-sized balls. Roll out each ball into a small circle. Place a tablespoon of the filling in the center of the circle. Bring the edges of the circle together and seal the filling inside by pressing the edges together.
Heat oil in a deep frying pan over medium heat. Once hot, carefully add the Kachoris to the oil and fry until golden brown. Drain on paper towels to remove excess oil.
Serve hot with tamarind chutney and green chutney.
