PREPARATION

1. In a mixing bowl, add 80 grams semolina, 80 grams all purpose flour , 1/2 teaspoons salt, 1/4 teaspoon baking soda, 2 teaspoons oil, 1/2 teaspoon turmeric, and 100 milliliters water.
2. Mix and knead it to make a smooth dough.

  3. Rest the dough for 20 minutes.

1. In a pan, add 100 milliliters water, 70 grams tamarind pulp, and give it a stir.
2. Now add 50 grams jaggery, mix and let jaggery dissolves completely.
3. Then, add 1/4 teaspoon dry ginger powder, 1/4 teaspoon red chili and 1/2 teaspoon salt. Mix well.
4. Bring it to boil and cook for 8-10 minutes.
5. Add 80 grams ripe banana mix once and remove the pan from heat.
6. Keep aside and let it cool.
7. In a mixing bowl, add 60 grams flour, 1/2 teaspoon paprika, 1/2 teaspoon salt, 2 tablespoons ghee, 1/4 teaspoon baking soda  and 50 milliliters water. Mix well.
8. Take a small portion from dough and flatten it with your hands.
9. Place the prepared stuffing in the centre .
10. Get the edges together and close the top by pressing.
11. Roll it to make a kachori ball and flatten it with a help of rolling pin.
12. Heat sufficient oil in a wok and deep fry the prepared kachori until golden brown and crispy.
13. Now, In a mixing bowl, add 100 grams boiled potato, 100 grams onion, 100 grams boiled chickpeas, 100 grams green mung beans sprout, 1 tablespoon lemon juice, 1/4 teaspoon black salt, 1/4 black pepper powder, 1 tablespoon coriander and 1 teaspoon green chili. Mix well and keep aside.
14. In another bowl, add 200 grams yogurt, 1/2 teaspoon black salt, 1 teaspoon powdered sugar. Stir well.
15. For assembling, take prepared kachori, make a cavity and stuff it with prepared stuffing.
16. Top it with yogurt, and prepared tamarind chutney and green chutney.
17. Sprinkle some chaat masala and sev.
18. Top it with pomegranate pearls and chopped coriander.
19. Serve immediately.