In a mixing bowl combine together atta, sooji, oil and salt, mix well with your fingers

Now by adding water little by little knead a medium smooth dough, cover and keep it for 15 minutes to rest

In the meantime prepare the stuffing, for this grind the urad dal into paste, grind it with little water

Take out the dal paste in a bowl and add chopped ginger green chillies and heeng

Heat oil for deep frying, first on high flame, then make the flame medium

Now mix the dal nicely and fry small pakodas in hot oil, do not fry them completely, it should be half cooked, then take them out on an absorbant paper

Let them cool down a little so that you can handle them easily with your hands

Now mash the pakodas and add red chilli flakes, crushed coriander seeds, heeng, amchur powder and salt, mix nicely, the stuffing is ready

Now make the aloo sabji, heat oil and add jeera, cloves and cinnamon stick, let them splutter, then add ginger green chillies paste, saute for few seconds

Then add haldi, red chilli powder, dhaniya powder, mix nicely, then add tomato puree

Cook on low heat until the moisture evaporates

Then add mashed potatoes and salt, mix well, let it cook for 5 minutes

Then add water as required, let it cook on high heat until one boil, then cook on lie heat for 10 minutes

Now add kasoorimethi, the sabji is ready

Now start making kachori, make equal sized balls from the dough

Flatten one ball a little and put some stuffing in the center, seal it properly

In the meantime heat oil for deep frying, first on high flame, then make the flame medium

Now roll out the stuffed ball into medium thick poori

Now slowly slide the poori in the hot oil,fry on medium heat, by turning it at regular intervals, until becomes light brown and crispy

In this way make all the kachoris

Serve them hot with aloo ki sabji, garnish the sabji with whole red chillies