Soak masoor dal in water for 2-3 hours.
In a pan heat oil, add cumin seeds.
When cumin seeds change it's colour add 1cup water and soaked masoor dal (without water).
Add salt and turmeric powder.
Mix it, cover with lid and allow it to cook.
When masoor dal is well cooked and water is absorbed add all masalas like dhania powder, fennel seeds powder, red chilli powder, roasted Jeera powder, garam masala powder, Amchur powder and chana dal flour.
Mix well.
Cook for couple of minutes and off the flame.
Add powdered sugar and mix well.
Transfer stuffing into a bowl and allow it to cool at room temperature.
Knead little soft dough with ingredients mentioned in 'for dough' and enough water.
Rest for 15 minutes.
Make balls from it and roll out slightly big puri.
Put prepared dal stuffing in the centre.
Start pleating and seal it
Press it and roll out again gently.
Deep fry in hot oil till golden brown and crispy at low flame.
For making chat take a kachori, make big hole in the centre.
Pour mint-coriander chutney and date tamarind chutney.
Apply sev and chopped coriander leaves. Enjoy.
