PREPARATION

1. In a mixing bowl, add 130 grams all purpose flour, 110 grams wheat flour, 65 grams oats flour, 1 teaspoon salt, 2 teaspoons oil, 200 milliliters water and knead it into a smooth soft dough.

2. Rest the dough for 20 - 25 minutes.

3. Take a heavy skillet, add 150 grams mung beans sprouts, 400 milliliters water and stir well.

4. Cover it with lid and boil for 10 - 12 minutes.

5. Remove it from heat and drain.

6. Transfer this into a mixing bowl, add 100 grams boiled mashed potatoes, 90 grams mozzarella cheese, 1 teaspoon chilli flakes, 1 teaspoon mixed herbs, 1/2 teaspoon salt and mix all the ingredients well.

7. Take a ball from the dough and flatten it with the help of a rolling pin.

8. Add some prepared mixture on it.

9. Close it tightly and shape it into a kachori.

10. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.

11. Darin it on an absorbent paper.

12. In a blender, add 15 grams mint, 15 grams coriander, 2 green chili, 1 tablespoon ginger, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1 tablespoon lemon juice, 2 tablespoons water and blend well.

13. Serve kachori with prepared chutney.