Take a bowl and add semoline,all purpose flour,salt
Baking soda, baking powder & oil
Then add 7 to 8 tablespoons water in parts and begin to knead the dough.
Add water as required and begin to knead to a firm dough.The dough should not be soft.
Knead very well for about 10 minutes. If the dough looks dry, then add some more water.
Cover the dough with a moist kitchen towel and let the dough rest for 30 minutes.
Take the dough ball and gently roll it to a 4 to 5 inches diameter round.
Do not make the kachoris too thin nor thick. Roll evenly. You can roll all the gappa's
Heat oil for deep fryingkachori in a kadai. Add a tiny piece of the dough in the oil. If it comes up gradually and steadily on top, the kachoris can be fried.
Gently slid the kachori in the medium hot oil.
The kachori will come up on top in a couple of seconds as soon as you add it.
Gently nudge the kachori with the slotted spoon, so that it puffs up.
Fry till the crust is crisp and golden.
For sweet yoghurt: take a bowl and add1 cup yoghurt now add salt,sugar and water now beat with hand whisk.unit the yoghurt is like liquid
Assemble all the chaat ingredientTake one kachori and keep it in a serving plate or bowl.
Break the top crust of the kachori
Firstadd some boiled chana or as required.Thenadd some boiled and peeled potatoes cubes
Crush some papdi
Now add sev, onion & coriander
Next add green chutney and sweet tamarind chutney as required
& Chaat masala
Repeat the filling process until Gappa fill up full
This way assemble and make all Gappa's & Serve immediately
