For kachori (puri) Dough

• Add fine semolina (suji), all purpose flour (maida), gram flour (besan) salt and baking powder in a large mixing bowl. Mix everything well using a whisk or with clean fingertips.
• Add 2 teaspoons oil.
• Now start adding water in parts and knead it to make a firm dough. The dough must not be soft.
• Cover the dough with a moist kitchen towel and let it rest for 15 minutes.
• Heat oil in a kadai on medium flame, not should be too hot.
• After 15 minutes, knead the dough again and make medium sized balls. Cover it again with a moist cloth, so that dough balls do not become dry.
• Then take one portion and gently roll it to a 4 to 5 inches diameter round. Roll evenly, not too thin nor thick. If dough ball has become little dry then use a little oil and start rolling.
• You can make all kachori puri at one time, keep them covered and then fry, else the puris will become dry.
• Once the oil heated, gently fry the kachoris into the hot oil.
• In a couple of seconds, it will come up on top, gently press with a slotted spoon, so that it will rise up evenly.
• Fry till it turns golden brown in colour and crispy from both sides.
• Transfer the fried kachoris on to a plate and do fry other in the same manner.
• Let all the prepared kachoris cool down completely.
• Arrange on a serving plate.
• Now once it has cooled down, arrange the kachori on a serving plate.
• Then tap and break the puri from the center of the top for the filling.

For Filling

• It is always better to boil the potatoes, moong dal, chickpeas (chana) in advance, also the chutneys green as well as sweet tamarind chutney both. This can make it easy for the preparation of filling into the kachoris.
• In another large bowl, add 4 cups yogurt (curd) with sugar and black salt. Whisk together everything well. Keep aside.
• When you want to serve them, make a hole and add 1/2 tablespoon small diced boiled potatoes (around 4-5 pieces of potatoes) and 1 tablespoon boiled chickpeas. Add some crushed papdi. Also sprinkle chaat masala and cumin powder on top. Then add some whisked curd along with 1 tablespoon boiled moong dal or sprouts.
• Add some green chutney and a teaspoon of sweet tamarind chutney on top of it.
• Again drizzle 2-3 tablespoons yogurt, green and sweet tamarind chutney.
• Sprinkle cumin powder, chaat masala, red chili powder on top and garnish with sev, pomegranate seeds and chopped coriander.
• Make all kachoris in the same way.
• Serve raj kachori immediately.