For the Kachori Dough

• In a stand mixer fitted with a paddle attachment add the flour, semolina, salt and bi-carb soda, mix together.
• In a jug, mix together the turmeric and water. Slowly add ½ cup of the turmeric mixture to the dry mixture. Add additional water if needed, one tablespoon at a time - the dough should be soft and smooth but not tacky.  Reserve the turmeric water for the kachori filling.
• Wrap the dough in a clean, damp tea towel to rest for at least 20 minutes.

For the Kachori Filling

• Mix all the dry ingredients together in a small bowl. Add the turmeric water from the dough, a teaspoon at a time, until just combined.
• To cook the Kachori, fill a wok with 12cm of oil. Heat on a medium-high heat to 170°C.
• Take a golf ball size portion of the rested kachori dough and form it into a smooth cup in the palm of your hand, making a small divot in the centre for the filling.
• Take a pea sized amount of the filling and smear it in the centre. Gently pull the edges together to seal the filling inside. Keep pinching the edges together and flattening out the dough to form a smooth disc with no cracks. Work gently with the dough so that the filling doesn’t spill out.
• When the disc is smooth, roll out on a lightly floured surface to a diameter of 14cm.
• Gently lower into the hot oil, then using a slotted spoon nudge the kachori down, holding it under the oil to allow it to puff up. Once it starts to puff, use the spoon to gently pour oil over the surface, this step will help it puff further.
• Once the Kachori has puffed up, lower the heat to 160°C and let the kachori crisp up for at least 5 minutes.
• Once crispy, transfer to a paper towel until assembly. Repeat with remaining dough. It may take several attempts for a successful kachori.

For the Dahi Vada - Spiced Yoghurt

• Toast the cumin seeds in a dry frypan over a medium heat for 3-5 minutes until brown. Add to a spice grinder and mill until fine. Set aside to use throughout elements of the recipe.
• Add 1 teaspoon of the ground cumin to a medium bowl with the remaining ingredients. Whisk together and chill in the fridge.

For the Dahi Vada – Vada Batter

• Place the moong daal and urad daal in a blender and mill to a coarse flour. Add 1 cup of water and mix until it forms a paste. Transfer to the bowl of a stand mixer and allow to rest for 15 minutes.
• Fit a paddle attachment to the stand mixer and start mixing. Beat the mixture for 8-10 minutes, adding another 1-2 tablespoon of water, if necessary. Beat until the mixture is light and fluffy and doubles in size. Drop a spoonful of batter in a jug of water. If it floats, the batter is ready.
• Add the salt and cumin seeds, bicarb-soda and mix until combined.
• Reheat the oil in the wok to 170°C and fry small spoonfuls of mixture for about 5 minutes.
• Remove and allow to rest for 3 minutes and then place in a shallow bowl of warm water. Let the vada soak up this water for at least 10 minutes. Gently squeeze the water from the vada and add to the spiced yoghurt. Chill in the fridge until serving.

For the Spicy Green Chutney

• Place all the ingredients in a smoothie blender and blend together until smooth. Adjust seasoning to taste. Place in a squeezy bottle.

For the Sweet Red Chutney

• Put all the ingredients in a saucepan and cook the chutney for 5-7 minutes until glossy and thick. Adjust seasoning and place in a squeezy bottle. Set aside.

For the Potato and Chickpea Filling

• Place potatoes into a saucepan of salted water and bring to the boil. Boil for 15-18 minutes until soft.
• Remove and set aside until cool enough to handle. Peel the skin off the potatoes and using your hand or a fork, roughly crush the potatoes. Mix together with all the remaining ingredients, adjust the seasoning.

For the Spiced Moong Sprouts

• Mix all the ingredients together in a bowl, adjust the seasoning and set aside.

To Assemble

Take the kachori and tap it in the centre to create a hole, slowly tap around the edge and make the hole bigger.

Now add 2 tablespoons of the sprouted moong daal followed by the potato mixture. Add 1-2 tablespoons of the yoghurt and 1-2 dahi vadas (break these down), followed by the 2 chutneys. Layer again with moong daal and potatoes and more yoghurt mix. Drizzle the yoghurt on the sides of the kachori, drizzle the chutneys all over. Garnish with pomegranate seeds, sev and coriander.