Firstly, soak moong dal for 2 hrs. Drain water and transfer to a mixer jar. Please and blend to a coarse paste. Keep aside.

In pan heat ghee, saute sauf, jeera and hing. Saute on low flame till spices become fragrant.

Add all spices, salt saute for a minute, add besan, roast on low flame till besan becomes fragrant. Add blended moong dal.

Mix and cook for 5 minutes until the moong dal is well combined.

Moong dal stuffing is ready. Keep aside to cool completely.

In a large mixing bowl take maida, salt and hot ghee, mix well.

Crumble it and make sure the dough is moist. Add water as required and knead smooth and soft dough.

Grease with oil, cover and rest it for 30 minutes. After 30 minutes knead a dough little.

Take a small sized dough and tuck it in well. Grease with oil and roll gently.

Place the prepared moong dal stuffing in a small ball shape.

Pleat and seal tight. Remove excess flour. Now, roll gently to get a uniform thickness.

Keeping the flame low, pour in hot oil. Do not touch until the kachori floats on its own, take approx 3 minutes.

Flip carefully and fry from both sides till the kachoris becoome golden brown and crisp.

Drain the kachori on kitchen paper to remove excess oil.

Finally, enjoy moong dal kachori with tamarind chutney.