For Cover :

• 4 cups All-purpose flour (maida)
• 1/2tsp salt
• 1/2 cup ghee

For Stuffing :

• 1 cup black urad daal
• 6 black peppercorns
• 2 cloves
• 2 medium potatoes (boiled, peeled and diced)
• 1tbsp chapati flour
• 1/2 tsp coriander seeds
• 1tsp baking soda
• 1tbsp cumin seeds
• 1tbsp melted ghee
• oil for deep-frying

To Serve :

• Tamarind chutney
• Green Chutney
• Well-beaten curd / yogurt

Chaat Spices :  *Salt *Pounded or ground red chilies *Garam masala powder *Black salt (kala namak) *Ground roasted cumin

• For the cover mix the flour and salt together. Rub in the ghee and add sufficient water to knead into a stiff dough.
• Divide into 12 portions. Roll out and then flatten each one by hand into 2-inch rounds.
• For the stuffing, coarsely grind the peppercorns, coriander seeds and cloves together. Add the daal, flour and soda and mix well.
• Add sufficient water to make a moist paste.
• Heat the ghee in a kadhai or frying pan and fry cumin for about 1 minute. Add the paste and stir thoroughly. Cook over a low heat for about 10 minutes. Leave to cool, then divide into 12 portions.
• Take each rolled round, place a portion of stuffing on it, and complete enclose, rolling into a ball.
• Flatten with hand and roll out a medium round - not too thin.
• Heat oil in a kadhai or deep-frying pan and fry the khastas, 3-4 at a time, over a low heat, until they are light brown all over.
• Remove and drain on a paper towel.
• Make a hole on the top of the each khasta and drop in some diced potatoes. Pour some tamarind and green chutney  and curd in and over the khastas and sprinkle the chaat spices and serve.