Homemade Indian Chaat Masala and Moong Dal Kachori Recipes Guide

Two Indian home‑cooking recipes are detailed. The first explains how to prepare a chaat masala spice blend using cumin, coriander, black pepper, fennel, black salt, amchur and other ingredients, roasted and ground for up to six months of storage. The second describes a crispy moong dal kachori snack, outlining dough preparation with flour and oil, a filling of roasted split‑moong lentils mixed with chickpea flour and spices, and deep‑frying until golden and crisp. Both recipes emphasize simple kitchen techniques, ingredient adjustments for taste, and storage tips for prolonged use.