Crispy Moonglet Recipe in Karol Bagh Style - CookingShooking

Hey Foodies, here I’ve got the recipe for Moonglet in Delhi Karol Bagh’s KB Chaat Style... This comes out super crisp on outside, and soft and fluffy inside, just the way it’s served! Do Subscribe to CookingShooking - Recipe for 4-6 Moonglet, medium size: Moong Dal - 1 cup Urad Dal - 2 tbsp Salt - to taste Hing Powder - 1/4 tsp Yellow Food Color - optional Pyaaz, Corn & Capsicum - for mixing Baking Soda - 1/8 tsp per moonglet Beetroot, Ginger, Coriander- for topping Butter - 6-7 tbsp for 5 moonglet Kitchen Products I use: Measuring Cup & Spoon Set - Kitchen Weight Scale - Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years) Instant Yeast - (small pack) Pizza Screen - (3 pack - 6,7,8 inches) Parchment Paper - much better than butter paper, and it is reusable - Good NonStick Pan -