Soak green moong dal for 4 hrs. remove soaked dal water and add it into the mixture jar.

Then add salt, cumin seeds, and coriander seeds and without adding water grind the mixture into a thick and coarse paste.

Take out grinded mixture into mixing bowl.

Then add fennel seeds, ajwain, hing, red chilli flakes, amchur powder, chaat masala, kasuri methi, black pepper powder, garam masala, chopped green chilli, ginger paste, coriander leaves, corn flour and rice flour. Mix well.

Now whisk the mixture for 2-3 minutes so air-particles incorporate in it and it becomes light and fluffy.

Then take a papad and slightly wet it. Spread moong dal mixture into a medium thick layer.

Roll gently and make all papad roll in same way.

Place and roll into grease plate with a hole.

Then in a deep bottom vessel (big patili) add 3 cups of water and bring to a boil.

When water comes to a boil, place a grease plate with a papad roll on it

Cover and steam nasta on high flame.

It should take 12 minutes to properly steam. Check with a knife, if it comes out clean then it is properly cooked.

Allow it to cool for a while and cut it into a medium thick round roll. (refer to video)

Now heat oil in a pan, add roll and fry it on medium flame till it becomes crispy from both sides.

Serve hot moong papad roll with chutney.

In a pan, add amchur powder, black salt, red chilli powder, roasted cumin powder, chaat masala, jaggery and water. mix well.

Place pan on gas and cook till jaggery is completely dissolved.

Now in a bowl, add arrowroot (tapkir) powder and water. mix well and add mixture gradually into the chutney.

Immediately chutney starts thickness. Switch off the gas.

Take chutney into a bowl and add watermelon seeds to it.

Khatti-meethi chutney is ready.