Take ¼ cup moong dal in an open pan.
Add enough water so that all the moon dal is soaked.
Cook until soft.
Add some more water if required.
Keep stirring until dal becomes thick (evaporate as much water as possible).
Let it cool down.
In another pan, heat 1 tsp oil and add ginger paste.
Now add grated onions.
Sauté until they start becoming pink. Add some salt (enough for onions) at this stage.
Now add turmeric, dhaniya jeera powder.
Turn off the gas and add the cooled moong dal mixture.
Add rice and sattu flour, chopped mint leaves, asparagus and mix.
Make 3-4 medium tikkis.
Roll them on sesame seeds.
Roast them on a tawa on a medium flame until golden brown.
Use oil for greasing.
Place on a serving plate. Sprinkle chaat masala on the top.
Serve with 2 tbsp. carrots, capsicums and onions cut into julienne along with coriander or mint chutney of choice.