To start with plain poori knead the dough mentioned above in the ingredients section of plain pooris. Knead a soft but stiff dough. Don't knead it too soft like chapati nor too hard else it will be difficult to roll. It should be like normal poori dough. Once done with the dough cover it and rest it for 15-20 minutes. After that make small balls from the dough once done with all again cover them else it will dry out. Take out one ball at a time and roll.

Take one ball apply little oil and roll. It shouldn't be too thin nor too thick. You can make big or small pooris as you like. Roll 4-5 pooris as a time then start frying. For frying oil should be piping hot. Add one poori at a time press very gently then lower the flame a bit and start splashing oil on the poori till the time it completely puffs up then flip it over and do the same till get a beautiful golden brown colour. Like so roll all the puris and fry them.

Now for the kachaudis which have filling in it the dough will be plain only with half flour and half semolina and knead it just like a poori dough. For the filling add all the above-mentioned ingredients of filling in the gram flour and knead it to form a dough. You can see the pictures to see how exactly it should be. Then rest the dough and filling for 15-20 minutes. Then make equal number of balls from the dough and filling both. Make round balls and cover them both else it will dry out.

After that take a dough and expand it with your fingers making it like a well then put the filling dough in it and cover it. Make it round placing between the palms and then flatten it. Add some oil and roll it just like the plain pooris with the size you want. Then fry it also the same way as the plain pooris. Oil should be piping hot then Slightly press it then splash oil from all sides till it puffs up then flip it cook till golden brown then take it out.

For filling I have boiled potatoes peel and dice them. I am using my homemade tamarind and jaggery chutney and my homemade tomato, onion and garlic chutney along with other spices. And I will use green chutney with green Chilli and mint leaves. You can use any chutney you like or you have. As for the red chutney I will take 2 tbsp thick chutney and dilute it by using water as we need diluted chutney for this recipe.

For the yoghurt sauce take thick yoghurt beat it then add sugar and all the above-mentioned spice and mix very well until it's smooth.
For the chole take boiled chickpeas with salt in it then add all the above-mentioned spices mix it and it's ready for filling.

For assembling the kachaudis it's totally upto you how you like but my way is I put some chickpeas then some boiled potatoes then yoghurt sauce then red chutney then green chutney top up with chat masala, black salt and roasted cumin powder then tamarind chutney. Then the second layer of all the chutney and sauce and spices. Then some bhujiya on top of it along with some Chopped Coriander leaves and it's ready to be served.

You can even use anar dana or fresh pomegranate or raisins or dry fruits or some sprouted beans or lentils. You can use any namkeen in place of bhujiya to top with or even can skip it.

Enjoy this delicious and yummylicious recipe with your loved ones. Happy cooking