| • | Cook the moong dal with sufficient water.
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| • | Mash it properly to make paste.
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| • | Take a big bowl and combine together the rice flour, turmeric, salt, mung dal paste, chili powder, and cumin seeds.
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| • | Heat oil and add it to the rice flour mixture.
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| • | Make stiff dough, add water as needed.
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| • | Knead with hand. Do not use food processor.
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| • | Take small portion of dough and put it in a chakli mould or icing bag with star nozzle.
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| • | Take oil in a frying pan and heat it.
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| • | Drop a small piece of dough into oil and wait for 3 seconds, if it does not rise on the top then oil needs to be heated.
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| • | Make a spiral with the chakli mould or icing bag.
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| • | Deep fry it until golden brown.
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| • | Store it in an airtight container when cool. |
