Raj Kachori

For the kachori
Combine all the ingredients in a bowl and using water knead a tight dough.

Divide the dough into equal portions and roll out into little thick big puris using little flour for rolling.

Heat the oil in a kadhai at a high flame and then reduce the flame to slow and deep-fry the puris until they are puffed, crispy and golden brown in colour.

Remove on absorbent paper and keep aside.

For the Filling
Combine the boiled moong, matki, chane, potatoes and salt in a bowl and mix well.

How to Proceed
Make a hole in the center of the kachori and put one portion of the filling, add crumbled dahi bhalla, top it with a ladle full of curd, both chutneys and chaat masala.

Sprinkle some sev, pomegranate kernels, chopped coriander leaves and crispy boondi on top and serve immediately