1. Soak Moong dal in water overnight or for at least 4 hours. Drain thoroughly and coarsely grind the soaked Moong dal without adding water.
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2. Boil the Potatoes until tender, then peel and cut them into 2-3 cm cubes. Set aside.
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3. For the Kachori dough, combine Atta flour, Semolina, 5g Salt, and 60g Ghee in a large bowl. Rub the Ghee into the flour mixture until it resembles breadcrumbs.
