In a large mixing bowl, sift together the flour, salt, and baking powder.

Mix in the semolina, water, and oil and knead it into a tight dough.

Allow the dough to rest for 30 minutes.

Portion the dough into 60-gram balls (you should have about 6). Flatten the balls with your palm and roll them out into circles approximately 4 inches in diameter.

In a large saucepan or high-sided skillet, heat enough rapeseed oil to come up a few inches up the sides of your vessel.

Once the oil is hot, add one dough circle at a time into the hot oil and fry for a few minutes on each side until they puff up and turn golden-brown in color.

Remove from the heat and let the cooked pooris rest on a prepared plate.

In a large bowl with enough water to cover them, soak the green gram lentils and yellow split peas overnight.

The next day, drain the water and boil them together until tender, about 45 minutes. Set aside to cool slightly.

Take a prepared poori and make a small hole in the top layer.

Fill it with the potatoes and cooked lentils and set it on a plate.

In a small bowl, whisk the yogurt and dollop about half on to the filled poori.

Add half of the mint and tamarind chutneys.

Finish with a smattering of garnishes in whatever proportions you like best: Start with the chile powder, cumin powder, and chaat masala. Then add on the vermicelli, spiced lentils, tomatoes, onions, cilantro, boondi, pomegranate seeds, and julienned beets.