PREPARATION:
Soak spouts, green gram and chickpeas in adequate amount of water overnight.
Finely chop the boiled potatoes, onion and coriander leaves.

In a bowl, take all-purpose flour, salt and ghee. Mix ghee with fingertips to avoid lumps. Add lukewarm water in batches, prepare a tight dough and keep aside for 5-10minutes.

For filling, mix all the ingredients mentioned under ‘Filling’.

Heat oil to deep fry on one side. On the other side, take small pieces of dough, stuff it with the filling then roll them into medium-sized kachori’s.

Half fry the kachori’s and keep aside. Then start double frying the kachori’s. Double frying makes the kachori crispy. You can prepare these before a night.

When ready to eat, make a hole on the soft side of the kachori, fill in with soaked pulses, boiled potatoes and whisked curd.

Garnish with imli and green chutney, onion, coriander leaves, boondi/sev and chaat masala. and it is ready to serve.

To prepare chaat masala, mix salt, black salt, jeera powder and red chilli powder together.

You can store it for 1-2weeks.