In a mixing bowl, add maida, salt, and hot oil. Mix well into flour.

Then add water gradually and knead semi-soft dough.

Cover and rest the dough for 15 minutes.

Divide dough into 3 equal parts. Take one part of the dough and roll it into a log.

Now with the help of a knife, cut a small size ball for puri.

Take one ball and roll it into medium size and thin puri. Prick it with a fork.

Now grease basket mould with oil and place puri on it. now take the second mould on puri and press lightly puri between two mould ( please refer to video ).

Remove extra dough and Make all puri in the same way.

Without mould place small size katori at the centre of the puri and wrap it with puri. Remove extra dough and make all basket puri without mould.

deep fry basket puri on medium-low flame till it turns golden and crisp.

Drain off fried basket puri and repeat the process to make all basket puri.

Store basket puri into an air-tight container.

In a bowl, add cumin powder, amchur powder, black salt, and red chilli powder. Mix well. Special masala is ready.

In a mixing bowl, add boiled and chopped potato pieces, boiled chana, coriander leaves, and special masala. mix well. Stuffing is ready, keep it aside.

In a mixing jar, add green coriander leaves, mint leaves, green chili, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt, and cold water.

grind it into a smooth paste.

Green chutney is ready.

In a pan, add date and tamarind pulp, and jaggery. Mix well

Cook it for10-15 minutes on medium flame.

Then add cumin powder, dry ginger powder, red chilli powder, saunf powder, and coriander powder. Mix well.

Switch off the gas and sieve the chutney mixture.

Tamarind-date chutney is ready.

Take a katori on a plate.

Then topped it with masala, hung curd, green chutney, date-tamarind chutney, chopped tomatoes, chopped onion, masala, sev, and pomegranate seed.

Serve immediately.