Sift the water chestnut flour.

Add 2 teaspoons of oil and salt to the flour and mix well.

Knead the flour with water to form a soft dough.

Boil, peel and grate the potatoes.

Mix the grated potatoes with finely chopped green chili, grated ginger, black pepper powder, dry mango powder (amchur), and salt to taste.

Make small, round balls from the potato mixture.

Heat oil in a deep frying pan or kadhai.

Take a small portion of the dough and flatten it into a thin puri on your palm.

Place a potato ball in the center of the puri.

Fold the puri from all sides to cover the potato ball completely.

Make sure the puri is thin, otherwise it will remain uncooked inside.

If there are any cracks while covering the potato, wet your hands with water and gently roll the ball on your palm.

Carefully slide the kachori into the hot oil.

Fry 2 kachoris at a time on low heat until golden brown, flipping occasionally.

Fry the remaining kachoris in the same way.

Take the kachori in a plate and make a small depression in the center.

Top with green chutney, red chutney, sweet chutney, yogurt, chopped onions, sev (crispy noodles), masala peanuts, chaat masala, and fresh coriander leaves.

Serve immediately.