Assemble the ingredients for the dough like atta, sooji, salt and malai
Prepare the beetroot paste by putting it with little water in a mixer jar, grind it, if the mixture is not smooth then grind it again into a smooth paste
Now in a mixing bowl combine together atta, sooji, salt, malai and beetroot paste, mix them nicely with your fingertips
Then by adding water little by little knead a medium tight dough, but of smooth texture, make equal sirf balls from the dough
Now prepare the stuffing, put cooked moong sprouts in a mixer jar and grind it into a paste, do not add water
In a mixing bowl combine together moong sprouts mixture, ginger green chillies paste, crushed coriander seeds, heeng, amchur and salt, mix them nicely with a spoon, the stuffing is ready
Take one ball of the dough and flatten it with your fingers, in the same way flatten the other balls also, roll them with your fingers, giving them the shape of a heart, one by one
Place the stuffing in the center very nicely, just leaving the sides, cover the heart with stuffing, by another heart and seal them nicely by applying little water on the edges, by pressing it with your fingers
Now take a fork and press the sides, giving it a nice design, prepare others also in the same way
Heat oil in a kadai for deep frying, first on high flame, then make the flame low, now slowly slide the ready heart kachori in the hot oil, fry two kachori at one time, fry them, by turning them at regular intervals, until becomes light brown and crispy from outside
When done then take them out and arrange them.in a serving platter, garnish with coriander leaves and moong sprouts, you can have these with any chutney or sauce
