For making the dough, in a mixing bowl, add rava, maida and salt to taste, mix the dry ingredients, and add water gradually and knead the semi-soft dough.

Cover the dough with a damp cloth & rest for 10-15 minutes.

To make stuffing, in a mixing bowl, add besan, red chilli powder, salt, baking soda, oil and water. mix well and keep aside to be used as a filling to make kachori.

After the resting of the dough, divide into equal size dough balls, and shape a dough ball like a small cup with your thumb & index finger, fill the small cap with a small spoonful of the besan filling, bring the ends together and seal to make a ball.

Flatten with hands and with the rolling pin and roll in a thin and medium size circle. Use dry flour if it is required.

Roll all the kachori in the same way.

Heat oil in a wok for frying, make sure the oil is hot, but not very hot, and fry the kachori in hot oil on medium-high flame.

while frying, push down the kachori with the spatula so it fluffs up, flip the kachori and splash hot oil over it so it fluffs like a balloon, and fries from both sides until crisp & golden brown.

Fry all the kachori’s in a similar way. The kachoris are ready.

In a pan, add oil, peanuts and roasted chana dal. Roast it until it turns crunchy.

keeping the flame on low, add a few curry leaves, turmeric powder, red chilli powder, hing and salt. sauté for a minute.

Then add puffed rice and mix well until the spices are well combined.

Transfer masala murmura into a large bowl.

Then add boiled potato pieces, chopped onion, chopped raw mango pieces, some coriander leaves, chaat masala, sev and lemon juice.

Mix well. Bhel is ready

In a mixture jar, add coriander leaves, mint leaves, curry leaves, black salt, raw mango, green chilli, ginger, roasted chana dal, salt, some ice cubes and little water.

Grind it into a smooth paste. Green chutney is ready.

In a pan, add date and tamarind pulp, jaggery, dry ginger powder, red chilli powder, saunf powder, coriander powder, black salt and salt.

Add water and mix well.

Cover and cook chutney on a medium flame for 10-15 minutes or till it slightly thickens.

Date-tamarind chutney is ready.

In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder and salt to taste, add 50 ml water, grind into a fine paste.

Garlic chuntey chutney is ready to use.

Make a hole in the center of kachori, and add sweet chutney, green chutney, and garlic chutney as per your taste.

Fill kachori with bhel.

Then top it with chopped onion, sev and pomegranate seeds.

Serve bhel kachori immediately.