Combine moong dal paste and all other ingredients. Knead into semi-stiff dough.
Cover with a wet muslin cloth. Keep aside for 5 mins.
Divide the dough into 4 equal portions. Roll each portion into 9” thin circle.
Cut into equal sized pieces using a sharp knife.
Heat Figaro Pure Olive Oil in a kadhai. Deep-fry few pieces at a time, till golden brown in colour from all the sides.
Cool slightly and serve.