• Wash the moong dal thoroughly and soak it in fresh water for minimum 4-5 hours, drain the excess water and transfer it to a grinding jar, grind it coarsely use water if required.
  ½ cup Yellow Split Gram, Water to soak
• Next, set a pan on medium heat, add oil and besan and cook the besan for 1-2 minutes, further add saunf, coriander seeds, black pepper corns, red chilli powder, turmeric powder, coriander powder, garam masala and kasuri methi, mix well and add the grounded moong dal, mix and cook until the water evaporates from the moong dal.
  3 tbsp Oil, 4 tbsp Gram Flour, 1 tbsp Fennel Seeds, 1 tbsp Coriander seeds, 4-5 nos. Black peppercorns, 1 tbsp Red chilli powder, ½ tsp Turmeric powder, 1 tbsp Coriander powder, 1 tsp Garam masala, 1 tsp Kasuri methi, ½ cup Yellow Split Gram
• Further add hing and water mixture, aamchur powder and black salt, mix well and cook for 1-2 minutes. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture to small size balls.
  1 tsp Hing + 1 tbsp water, 1 tsp Aamchur powder, 1 tsp Black salt

By the time mixture is cooling down, lets make Kachori Dough. 

• Add the wheat flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well. (*Tip for making a crispy kachori: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन).)
  2 cups Refined flour, Salt to taste, 1 tsp Carrom Seeds, 4 tsp Clarified Butter
• Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
  Water as required
• After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while.
• Take the dough balls and make a cavity by shaping it into small bowl size, keeping the center bit thicker than the sides, place the mixture balls and seal the dough balls by joining the sides together.
• Next, flatten the dough balls with hands into a semi thick disk, ensuring it doesn’t tear off. Make as many kachori you wish to.
• Set oil in a wok and deep fry them them on low heat for 10-12 minutes or until crisp and golden brown. Do not over crowd the pan while frying.
  Oil for frying
• Your hot Khasta Moong Dal kachori is ready to be served.