Raj Kachori

INGREDIENTS

50 grams – Semolina ( Sooji)
200 grams – Flour
2 Tsp Oil
As required – Water
Stuffing-
250 grams – Gram flour (coarse)
1 Teaspoon – Degi Mirch
1 pinch -Cooking soda
1/4 Teaspoon – Salt
Filling-
1/4 cup Moong sprouts, boiled
1/4 cup Potato, boiled, diced
1 Cup Sweetened Curd
¼ Cup Tamarind Chutney
½ Cup Mint Chutney
Garnish-
Chopped Coriander
Pomegranate kernels
Nylon sev
Chaat Masala-to sprinkle

INSTRUCTIONS

1. Take a bowl and combine semolina and flour. Using water make tight dough. Divide the dough into lemon size balls. Keep aside.
2. Take another bowl and make soft dough with gram flour, degi mirch and salt using water. Make a marble size balls and stuff each ball into the semolina ball and roll it back into a ball shape.
3. Using a rolling pin, flatten each ball into 3.5 inches disc and deep fry them until crisp.
4. Remove on a paper tissue and keep aside. When cold make a cavity in the middle on one side.
5. For filling combine moong sprouts, potato in a bowl and fill around 2 tablespoon into the cavity of each Raj Kachori.
6. Spoon in sweetened curd, Tamarind chutney, mint chutney. Sprinkle chaat Masala.
7. Garnish with chopped coriander, pomegranate kernels, and nylon sev.

Preferred recipes by Chef Rakesh Sethi.

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