Lightly roast and grind to powder moong dal(Split Yellow lentils).Also roast chickpea flour.Add 2 tsp ghee or oil.Add pinch of ajwain and fennel seeds,powdered sugar,hing,salt to taste,red chilli powder,kasoori methi.Mix and knead to form a dough by drizzling little water to make it soft.Divide mixture into small balls.Sift maida and atta.Add 1 tbsp oil and little salt.Also add baking powder.Mix and add water.Knead it.Add 1 tsp ghee or oil and knead again.Cover the dough for 10 minutes.

Divide the filling into small balls.Also divide the maida dough into small balls.Shape into cups and pinch 1tsp filling with a raisin in it.Close the cup,give it a round shape then flatten a bit with your palm.Heat oil and fry khasta moong kachori in low flame to make it crispy.Cool and store in airtight container.Stays good for a week.Can be served with hot and sweet tomato or tamarind chutney or make dahi kachori chaat.