• Before you begin, ensure your fillings, chutneys, and spices are ready. Add spices to yogurt.
  
• Whisk it well and set it aside.
  

FRY RAJ KACHORIS

• Combine fine sooji and water in a bowl. Mix until it absorbs all the water.

  This process is called hydrating the dough. (Read about it in the tips above)
  
• Cover and let the mix rest for 10-15 minutes at room temperature.

  After the desired time is over, add baking powder and all-purpose flour.
  
• Knead the mix until it comes together like a dough.
  
• Cover and let the dough rest at room temperature for 20-30 minutes.

  After the rest time is over, knead the dough for 5-7 minutes.

  This is an essential step. (Read about it in the tips above)
  
• Meanwhile, heat the oil in a pan. The oil should be medium hot to fry the kachoris.
  
• Divide the sooji dough into equal portions and roll the dough into a ball.
  
• Start rolling the dough. Use a little oil on each sooji ball and roll the dough into a 5-inch diameter circle using a rolling pin. The rolled puri (kachori) should be of medium thickness, neither too thin nor too thick.
  
• Drop a small piece of dough in the oil to check if the temperature is ideal for frying. The oil is too hot if the dough comes up to the surface rapidly. But if it floats gradually to the surface, the oil is ideal for frying.

  Drop the kachori into the medium-hot oil. Press the top of the kachori with the slotted spoon to help puff up the kachoris.
  
• Using the slotted spoon, pour hot oil over the kachoris to make it puff nicely during frying. Turn over and cook for another minute or two until golden spots appear on the kachori.
  
• Remove from oil and set it on the plate to drain extra oil. Repeat the process with the remaining dough until all the kachoris are fried similarly.
  
• Please wait for the kachoris to cool completely before filling them up.
  

ASSEMBLE RAJ KACHORI

• Once the fried kachoris have cooled down, arrange them on a serving plate. Gently tap and break the top of the kachori and make a small crater.

  Add 1 tablespoon of crispy potatoes and boiled sprouts inside the kachoris.
  
• Crush half dahi bhalla and add it to the kachori. Add chopped green chilies and generously top the Raj kachori with 2 tablespoons of whisked and seasoned yogurt and 1-2 tablespoons each of green and tamarind chutneys.
  
• Top with chopped onions and drizzle with whisked yogurt and chutneys again.
  
• Finally, garnish with thin sev, chaat masala, red chili powder, chopped cilantro leaves, pomegranate arils, and sliced beetroot slices.
  
• Serve it immediately, and enjoy!