To prepare the maida dough, take all purpose flour/maidais a big plate and add salt carom seeds, and onion seeds (mungrel) to it. Mix the dry ingredients well with your hands.

Add 2 table spoons oil to the dry maida mixture. Mix it as if forming a dough till maida begins to bind.

Now add water to it and form a medium hard dough. (add water as per requirement) Knead the dough well to make it smooth. Then cover the dough with a cloth or keep it in an enclosed vessel, to leave it to rest for 5 minutes. (Do not keep the dough in this state for more than 5 minutes, otherwise it will become very soft and will sweel like poori while frying.

Roll small balls of maida dough into flat pooris. The pooris rolled out of the maida balls should be uniformly thin and of equal sizes.

Now place a katori at the centre of the poori upright.
Then lift the sides of the poori and stick it to the walls of the katori to form a katori.Press and uniformly stick the sides of the poori to walls of the katori.

Heat a thick based kahdai and pour some oil (oil should be enough for frying the maida ki katori) into it. Heat the oil over high flame. Lower the flame when the oil is heated properly.

Now place the katori upright with the poori stuck to it's base (like katori) in the center of the kadhai to the fry the maida ki katori.

For frying peanut..Heat oil in a large saucepan.

Fry peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt,mango powder,red chillies powder.

Now assemble peanuts in prepared Katoris.Add lemon juice,green chutney,chopped green chilles and coriander leaves,chaat masala in peanut and fill Katoris with fried peanuts and roasted peanuts separately.