In a mixing bowl, add wheat flour, coarse wheat flour, turmeric powder, red chilli powder, salt and oil. Mix well.

Add water gradually and knead a tight and smooth dough.

Cover and rest for 10 minutes.

Then divide the dough into two equal parts and roll it into an oval shape sheet.

Prick it with a fork and cut it into smaller size squares or circles.

Make a square from all the dough. Cover and keep it aside.

Now discard water from 1 cup soaked green moong dal.

Grind dal into the coarse batter without adding water to it.

Take out dal batter into mixing bowl, add crushed coriander seeds, fennel seeds, ajwain, red chilli flakes, garam masala, salt, chopped onion,  chopped green chilli, ginger paste and coriander leaves. Mix well

Then spread a teaspoon of batter on rolled square puri.

Heat oil in a pan, add batter-coated puri and fry till it becomes crispy from both sides.

Crispy moong dal puri is ready to serve with chutney.

In another batter make a bhajiya from the batter and fry it on medium heat till it becomes crispy on both sides.

Serve moong dal bhajiya with chutney.

Soaked date and tamarind in hot water till they become soft.

Then add soaked date-tamarind with water into the mixture jar.

Now add salt, red chilli powder, black salt, ginger powder, jeera powder and sugar. grind it into a smooth paste.

Then sieve date-tamarind chutney paste. Store chutney pastes in an airtight container.

Take ¼ cup of chutney paste into a mixing bowl; add chopped onion and coriander leaves to it.

Add the required water to the liquid consistency of the chutney.

Serve chutney with moong dal puri and bhajiya.