Raj Kachori

Name: Raj Kachori
Total time: 900 s
Yield: 1 person
Cuisine: Indian
Ingredients: For kachori-; 1/2 cup sooji; 2 tbsp oil; 2-3 tbsp warm water; to taste Salt; as required Oil for deep frying; For stuffing-; 1 small bowl cooked kabuli chana; 1small bowl chopped boiled potatoes; 1 small bowl cooked moong sprouts; 1 small bowl soaked moong dal pakodis; 1 small bowl namkeen sev; 1 small bowl namkeen boondi; 1 small bowl pomegranate kernels; 1 small bowl well blended curd with salt and sugar; 2 tbsp green chutney; 2 tbsp tamarind chutney; 1 tbsp red chilli powder; 1 tbsp bhuna jeera powder; 1 tsp black salt; 1 tsp salt; some chopped coriander for garnishing

Archana Bhargava @arch1965

Kolkata

#FZ
#Chaat
#FavouriteRecipe
#Post1

Archana Bhargava @arch1965

Kolkata

#FZ
#Chaat
#FavouriteRecipe
#Post1

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Ingredients

15 minutes

1 person

Forkachori-
1/2 cupsooji
2 tbspoil
2-3 tbspwarm water
to tasteSalt
as requiredOil for deep frying
For stuffing-
1 small bowl cooked kabuli chana
1small bowl chopped boiled potatoes
1 small bowl cooked moong sprouts
1 small bowl soaked moong dal pakodis
1 small bowl namkeen sev
1 small bowl namkeen boondi
1 small bowl pomegranate kernels
1 small bowl well blended curd with salt and sugar
2 tbspgreen chutney
2 tbsptamarind chutney
1 tbspred chilli powder
1 tbspbhuna jeera powder
1 tspblack salt
1 tspsalt
somechopped coriander for garnishing

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Steps

15 minutes

1

Take sooji and put it in a bowl, add oil and salt, mix well with your finger tips
2

Then add little warm water and knead a medium tight dough, cover and keep it for 15 minutes
3

Again press the dough nicely into a smooth texture dough, make medium size balls from the dough
4

Roll each ball into a thin roti and keep them under moist cloth, then fry them one by one into a crispy poori, in this way make all the pooris.
5

For serving place one kachori in a serving plate, break the kachori from the center making a well. Then put all the ingredients in it one by one, like kabuli chane, sprouts, pakodis, potatoes. Pour some curd on top very nicely, then pour some green chutney and tamarind chutney on top. Garnish with sev, boondi, pomegranate and coriander, sprinkle red chilli, black salt and jeera powder on top