Wash and Change water a couple of times, before soaking the moong dal for an hour. Drain the water and make a smooth paste using little water. Transfer to a bowl.

Next grind the green Chilies, ginger, garlic, cumin seeds, and coriander leaves. Grind into a fine paste. You can add a little water to make the grinding smooth.

Heat oil in a nonstick pan, add hing coriander paste along with moong dal paste. Saute for a minute, then add turmeric powder, red chili powder, garam masala and Salt to taste. Keep cooking until the mix comes together. Let the masala cool down, before you knead the dough.

In a wide bowl, take the flour, rava, sugar and salt. Add hot oil and mix well with a spoon. Now add the cooled down masala and crumble well with the flour.

Make sure you mix in the entire masala with the flour before you sprinkle water to knead to a stiff dough.

Cover and keep it aside for 10 mins.

Once ready to make the pooris, heat a kadai with enough oil for deep frying.

Divide the dough into equal balls.

Dust with flour and gently roll out into 6 inch discs. Roll out all pooris before deep frying.

When the oil is hot, gently drop into to deep fry, slightly press on top for the pooris to puff up.

Then flip to the other side and cook on both sides.

Using a slotted spoon, transfer to a kitchen towel.

Serve with dal or dahi.