Heat oil in a non-stick pan.
Add coriander seeds, coriander powder, cumin powder, red chilli powder, fennel powder, garam masala powder and salt and mix well and saute for 2 minutes.
Add soaked moong daal, ½ half cup water, dry mango powder and chat masala mix well and cook till moong daal is fully cooked.
When daal mixture becomes dry, transfer it into another bowl and let it cool.
Preheat oven to 180° C.
Put refined flour in a bowl, add salt, baking powder, ghee, carom seeds and mix well.
Add sufficient water and knead into a stiff dough.
Cover the bowl with cloth and rest the dough for 20 minutes.
Divide the dough into equal portions and shape into balls.
Apply a little oil to each ball, press them slightly.
Place daal mixture in the centre, bring them together and press to seal.
Grease a baking tray, place the kachoris.
Brush them with a little ghee and bake in the preheated oven at 200° C for about 15 minutes or till the kachoris are cooked and golden.