Combine ingredients for layer in a bow, mix them really well and make semi hard dough like for puris. Cover and keep aside.

Prepare ingredients. Wash and dry chick peas on a towel for 10-15 minutes - very important step. Grate them in a chilli cutter.

Heat 4 tbsp oil in a pan. Add ginger-garlic-green chillies paste. Fry for a minute or two and then add sesame seeds and dry fruits.

Fry till sultanas puff. Add grated chickpeas. Combine well. Roast them on medium to low heat till they turn from light green to dark. You will also notice that a bit of moisture from peas is evaporated and it looks a bit dry. You need to stir very frequently to avoid scorching and to ensure even roasting.

Add all the powdered spices, salt, sugar and mashed potato at this point (my mashed potato look red because I used the leftover from morning breakfast). Combine well. Add coconut, chopped coriander leaves and lemon juice at last. Combine and remove from flame.

Pinch out a small lemon size dough. Make it smooth, flat and roll a Puri. Place 2 tbsp more/less (depending on the size of Puri) on it. Put the edges together and pinch out extra dough very gently. Spread the lump of dough from the centre and pinch to seal.

Dip the kachoris in the moderatwly hot oil with the thick part facing up and fry on medium to low heat till they are light brown and crispy. Serve hot with sweet chutney, coriendar chutney and sauce. It also goes very well with tea.