For the outer covering/puff

• Mix and sift flour,sooji and salt in a bowl
• Add oil and lemon juice in the flour and rub to mix well
• Add water and make a soft dough.Cover and keep aside for 20 minute

The Stuffing

• Wash bean sprouts very well with normal water to remove the smell.
• Heat oil in a heavy bottom pan. Add cumin,chopped green chili and asafoetida
• When cumin start crackling add bean sprouts and saute for a minute .Now add turmric and salt and 1 tsp of water
• Cover and cook on low flame till it get cooked but remain crunchy,don’t over cook them.
• Now add mashed potato and all the spices .Stir fry for a minute.
• Take out in a bowl and let it cool down completely.Now add chopped mint and coriander and mix .

Making of Kachori

• Knead the prepared dough to make it soft and pliable.Make small size balls of equal size from the dough and keep aside.
• Cover the balls with a damp cloth .
• Take a ball and flatten it a little with the rolling pin.Put about 1.5 tbsp of filling in the center.

• Bring together all the sides and collect in the middle .Close it and press it slightly,make sure it will seal properly.
• Press the kachori with your palm to flatten it slightly.
• Heat enough oil in a deep pan.When it become medium hot then gently slide few kachoris in hot oil.
• Now lower the temperature to medium.The kachori will puff up then turn the side.
• Fry it till it become golden from both the sides.
• Drain the fried kachori on a paper napkin.Serve hot .