Ingredients

• 1 cup - yellow moong daal
• 3 cups - maida
• 1 tsp - coriander seeds
• 1/2 tsp - cumin seeds
• 1 tsp - garam masala
• 1/2 tsp - amchoor
• 1/2 tsp - red chilli powder
• 4 - green chillies, finely chopped
• 1 - small piece of ginger, finely chopped
• Salt to taste
• Oil for deep frying

How to Make Moong Ke Khaste

• Soak the moong daal overnight and then grind it with as little water as possible.
• Dry roast coriander seeds and cumin seeds and crush them coarsely.
• Add coriander and cumin seeds mixture, red chilli powder, garam masala, amchoor, salt chopped green chillies and ginger to daal and mix it well.
• Now heat 1 tbsp oil in a pan, preferably non stick, and add the above daal mixture to it.
• Stir it continuously till it dries.
• Mix about 3 tbsp oil and a little salt to the maida and mix it well with hands.
• Knead a tight smooth dough using hot water.
• Now take small cubes from the dough and place 1/2 tsp of filling in it and close it carefully. Now press it carefully with a rolling pin and flatten. Repeat for the rest of the dough.
• Now heat oil in a deep pan or kadai and deep fry the dough on a low flame till they turn golden brown.
• Serve with tamarind and jaggery chutney.