In a rare mixing bowl, add the semolina (or suji), all-purpose flour, baking soda, and salt to taste.

Combine all of them nicely and then add the required amount of water to make it into a nice smooth and soft dough.

Knead the dough for about 10 minutes. Then cover it with a wet towel or cloth and keep it aside.

Take a boiling pot or a pressure cooker and put the potatoes to boil.

In the meantime, chop the onions, and green chilis.

Slightly mash the white or yellow peas (boiled).

Next, when the potatoes are cooked to perfection, take them off the flame and let them cool completely.

Peel the potatoes when cold.

Transfer them into a large mixing bowl and mash them. It is okay to have a few lumps as this will increase the texture.

To the mashed potatoes, add cumin powder, coriander powder, fennel seed powder, chaat masala, salt to taste, black salt to taste, and the tamarind pulp for some tanginess.

Mix them well and then add in the chopped onion, green chilis, coriander leaves, and the white or yellow peas (slightly mashed).

Combine all the ingredients nicely and take a taste test. Add if anything is needed and keep it aside.

For the Doi mixture, take a mixing bowl.

Next, add sour curd or yogurt.

To this add the black salt and sugar to taste.

Whisk them all nice until creamy and without lumps. (Do not add any water or else it will become very runny).

Next, take a taste test and then add the chaat masala.

Whisk again and keep it aside.

For the chutney, take a cooking pan and add around half a cup of water.

Let it come to a rolling boil and add sugar to taste. Do not add too much, as the chutney needs to be a bit tangy.

Keep the flame on medium. When the sugar dissolves, add the tamarind pulp.

Stir and combine well.

Next, add the cumin powder, coriander powder, red chili powder, salt to taste, and black salt.

Stir everything in and take a taste test. Add if anything is needed.

When it comes to a semi-thick consistency, turn off the flame.

Transfer it to a small bowl and let it cool completely.

After the dough has rested well, knead it for 3 minutes more.

Divide the dough into equal portions of chapati balls.

Place one chapati ball on the rolling board and roll it out into a chapati. The chapati should be thin (not too much). Make sure not to tear it.

Next, cut them into small disks with the help of a small bowl or a cookie cutter.

Repeat this with all the other chapati balls.

When all are done, cover them with a wet cloth.

Now, take a deep-frying pan and pour a generous amount of oil.

Heat the oil on medium flame.

When it is perfectly hot, turn the flame to medium-high.

Gently slide the puris into the oil one by one. They will start to puff up.

Fry them until golden from all sides. Make sure not to burn them.

Fry them in batches so that all of them puff up well.

Once done, transfer them onto a kitchen tissue-covered plate or bowl. This will soak off the excess oil.

Peel and finely chop the onion and coriander leaves.

Take a plate and place as many as the plate can hold.

Next, make a hole in the middle with your thumb in the fuchkas.

Now, put the aloo filling in each fuchka.

After this, put sev in each of them along with the finely chopped onions and coriander.

Also, put the already prepared mitha tamarind chutney in each of them.

Now drizzle the doi mix on the Fuchkas from the top.

Next, sprinkle some chaat masala and red chili powder for some extra punch.