State Name :  Delhi / UT

1. Take 1 cup fine rava (160 grams semolina), 3 tablespoons whole wheat flour and 2 tablespoons besan (gram flour) in a mixing bowl. Do note that the sooji or rava has to be fine and not semi-coarse or coarse. 2. Add ½ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon fennel powder and ⅛ teaspoon black pepper powder. Also add ⅛ teaspoon baking soda or 2 to 3 pinches of it. 3. Then add 7 to 8 tablespoons water in parts and begin to knead the dough. 4. After 30 minutes, knead the dough again and make medium sized balls from the dough. Cover the dough balls with a moist kitchen napkin, so that they do not become dry. 5. Take the dough ball and gently roll it to a 4 to 5 inches diameter round. Do not make the kachoris too thin nor thick. Roll evenly. You can roll all the kachoris and keep them covered with a moist kitchen towel. Or you can simultaneously roll and fry together. 6. Heat oil for deep frying in a kadai. Add a tiny piece of the dough in the oil. If it comes up gradually and steadily on top, the kachoris can be fried. 7. Turn again and continue to fry. Gently press the edges with the slotted spoon so that they also get fried well. You can turn the kachori a couple of times often to get an even golden color. 8. Break the top crust of the kachori and create enough space inside for the chaat ingredients to occupy. 9. Add all other ingredients