Ingredients 

• 1 cup yellow moong dal
• 3 cups maida
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp amchoor
• 1/2 tsp red chilli powder
• 3-4 green chillies, finely chopped
• 1 inch ginger, finely chopped
• Salt to taste
• Oil for deep frying

• Soak the moong dal overnight and then grind it with as little water as possible. 
• Dry roast coriander seeds & cumin seeds and crush them coarsely. 
• Add coriander & cumin seeds mixture, red chilli powder, garam masala, amchoor, salt chopped green chillies and ginger to dal and mix it well. 
• Now heat 1 tbsp oil in a pan, preferably non stick, and add the above dal mixture to it. 
• Stir it continuously till it dries. First it will form a lump and then eventually after continuous frying it will break in a smooth mixture for filling. Take care that it doesn't stick to the pan or gets burnt. Keep aside.
• Mix about 3 tbsp oil and a little salt to the maida and mix it well with hands. 
• Knead a tight smooth dough using hot water. 
• Now take small cubes from the dough and place ½ tsp of filling in it and close it carefully. Now press it carefully with a rolling pin with not exerting much pressure and just giving them a flat shape. 
• Now heat oil in a deep pan and deep fry the khastas on a low flame till they turn golden brown.