Mix all the ingredients for the kachori into a firm dough and rest it for 15 to 20 mins.

For Aloo curry: Cut the tomato and potato to small pieces

Add oil to a kadhai and once it's heatens up add hing, red chilli, green chilli, ginger and garlic and sauté for a few seconds.

Then add panch phoron and stir so that they start crackling. Now add the cut tomatoes and cook for about a minute and then add the chilli powder, turmeric powder, salt, and coriander powder. Cook till oil surfaces

Now add potatoes saute for a min or two, and then add water till the potatoes are submerged. And let to curry come to boil till the potatoes are cooked

In order to make the kachori/puri, divide the dough into small balls. These kachoris are about 2 inches in diameter.

 Roll them into thick rounds (Thin ones do not puff well). Heat oil in a Kadhai and when the oil is heated enough, fry them 2-3 at a time (depending on the size of your Kadhai) on high heat.

When it is brown on one, flip and fry the other side for a few seconds. Drain them on paper towel.