Raj Kachori

Name: Raj Kachori
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup whole wheat flour; 1/2 cup semolina rava; 1/2 cup besan /gram flour; 1/2 teaspoon salt or to taste; 2 cup oil for frying; For The Filling; 1 cup boiled saboot moong, matki (moth) and kale chane; 1 cup boiled potatoes cubed; 4 pieces left over dahi bhalla; 1/2 teaspoon salt or to taste; Other Ingredients; 2 cup thick curd chilled and churned; 4 tablespoon green coriander chutney; 6 tablespoon khatti meethi imli ki chutney as per taste; 1 teaspoon red chilli powder; 1 teaspoon roasted cumin seeds (jeera) powder; 1/4 cup crisp sev; 1 tablespoon roasted peanuts; 1 tablespoon boondi; 1 teaspoon chaat masala; 1 tablespoon pomegranate kernels; 1 tablespoon chopped coriander leaves

Sanchita Mittal @sm_thechef

Delhi

#Diwali
Raj kachori is a lip smacking, delicious chaat or a snack which can be served during special occasions and is liked by all

Sanchita Mittal @sm_thechef

Delhi

#Diwali
Raj kachori is a lip smacking, delicious chaat or a snack which can be served during special occasions and is liked by all

Saved

Ingredients

30 minutes

6 servings

1 cupwhole wheat flour
1/2 cupsemolina rava
1/2 cupbesan /gram flour
1/2 teaspoonsalt or to taste
2 cupoil for frying
For The Filling
1 cupboiled saboot moong, matki (moth) and kale chane
1 cupboiled potatoes cubed
4 piecesleft over dahi bhalla
1/2 teaspoonsalt or to taste
Other Ingredients
2 cupthick curd chilled and churned
4 tablespoongreen coriander chutney
6 tablespoonkhatti meethi imli ki chutney as per taste
1 teaspoonred chilli powder
1 teaspoonroasted cumin seeds (jeera) powder
1/4 cupcrisp sev
1 tablespoonroasted peanuts
1 tablespoonboondi
1 teaspoonchaat masala
1 tablespoonpomegranate kernels
1 tablespoonchopped coriander leaves

Saved

Steps

30 minutes

1

For the kachori
Combine all the ingredients in a bowl and using water knead a tight dough.
2

Divide the dough into equal portions and roll out into little thick big puris using little flour for rolling.
3

Heat the oil in a kadhai at a high flame and then reduce the flame to slow and deep-fry the puris until they are puffed, crispy and golden brown in colour.
4

Remove on absorbent paper and keep aside.
5

For the Filling
Combine the boiled moong, matki, chane, potatoes and salt in a bowl and mix well.
6

How to Proceed
Make a hole in the center of the kachori and put one portion of the filling, add crumbled dahi bhalla, top it with a ladle full of curd, both chutneys and chaat masala.
7

Sprinkle some sev, pomegranate kernels, chopped coriander leaves and crispy boondi on top and serve immediately