Dry roast yellow moong dal till reddish and allow it to cool. Grind it to a coarse powder and mix all the spices mentioned ('filling' category) above along with 1 tbsp oil.

Make pizza discs using rotimatic or manually. Place 1 1/2 tsp filling on each disc while the disc is still warm. Bring the edges together and pinch to seal. Flatten the kachoris and roll them slightly with a rolling pin. 

You can make any fancy shapes by cutting the shapes. Place the filling on one disc and close with another. Press sides to firmly close the disks. Coat/spray oil and bake at 220 C/ 425F for 8-10 minutes.

For assembling the chaat, in a shot glass, layer layer layer... first with flavored peanuts (We used Jabsons BBQ peanuts/dabeli peanuts/hing jeera) followed by onions, tomatoes, yogurt, sprinkle chaat Masala on it. Top it with some green chutney and tamarind chutney, a thick layer of nylon sev and coriander leaves. 

Place the kachori slightly dipped in the chaat. Savour the cross section of the chaat with a spoon along with the crunchy kachori.