In a wide bowl take maida, fine rava and salt. Give a quick mix. Then pour in hot oil and mix so that the flour crumbles.

Adding water little by little make stiff dough. Knead the dough well and cover it with a damp cloth for about 20 minutes.

Heat a pan with lentils, with constant stirring roast them till the aroma wafts out. Take care not to burn them.

Let the lentils cool down to room temperature and powder it in mixer. Next heat a pan with oil, mustard seeds, split black gram lentils and curry leaves. Let the mustard splutter. Add chopped green chillies and grated ginger and saute for a whili. Then include yellow lentil powder to the pan.

Saute the powder for few minutes. Add the spices like turmeric powder, red chilly powder, coriander powder, salt, ginger and garam masala. Combine everything together and switch off flame.

After 20 minutes of resting, the dough is ready. Divide it in to 10-15 equal sized balls and keep them covered as well. Next take dough ball and roll it in to 2" disc. Put a two teaspoon of lentil stuffing at the center.

Bring the edges together such that the stuffing is covered from all sides. Seal on top. Carefully roll it again in to thick disc. Keep a batch of rolled kachori ready before proceeding.

Next heat enough oil in a pan and when it rightly gets heated up, carefully drop moong dal kachori and deep fry them till they turn brown on either side. Once done, remove from oil and drain over kitchen tissue.

Tasty and crispy moong dal kachori is ready to serve as evening snack witha a cup of hot tea/coffee.

The dough consistency is very important in making the kachori crisp and crunch. So let the dough be stiff and firm.

Hot oil addition to the dough helps in turning the kachori crisp. So do not skip adding it.

The stuffing can be prepared as per your preferences. You can add up or skip some of the spices.

Roll the dough little thicker than poori so that it can hold the stuffing.