Wash and soak moong dal into slightly hot water for 1-2 hrs or till it becomes soft.

Drain water from the soaked moong dal and keep it aside.

Then, put green chilli, ginger, curry, and coriander leaves in a mixture jar. grind it into a coarse paste. Keep it aside.

Now in a mixing bowl, add wheat flour, cumin seeds, crushed black pepper, sesame seeds, ajwain, a pinch of hing, salt, grinded masala, and oil.

Mix well and flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs-like.

Add little water at a time and start kneading the dough. The dough should be stiff and hard.

Cover the dough and rest for at least 15 minutes.

After resting, knead it once again to smooth out and divide the dough into equal parts.

Make a smooth ball and flatten it out between your palm.

take a plastic ban and grease with oil. place a small ball-sized dough, press, and flatten using a cup. flatten as thin as possible.

drop the puri into hot oil keeping the flame on medium.

fry both sides on medium flame until the puri turns golden and crisp.

drain off the puri onto a wire rack to remove excess oil.

store in an airtight container and enjoy wheat moongdal papadi for upto 3 weeks.