Prepare time: 10 mins
Cook: 25 mins
Serves: 5 Persons


For Dough

  • 1 1/2 tablespoon whole wheat flour
  • 2 tablespoon ghee
  • 2 tablespoons onion
  • 1 cup refined oil
  • 1 tablespoon gram flour (besan)
  • 1/2 cup semolina
  • 1 green chilli

For Filling

  • black salt as required
  • 1 pinch asafoetida
  • 1 teaspoon ginger paste
  • chaat masala powder as required
  • 1/2 cup boiled potato
  • 1 tablespoon ground coriander seeds
  • 2 pinches red chilli powder
  • 1 teaspoon green chilli
  • 1/2 cup boiled kala chana
  • 1/2 cup soaked moong dal

For Chaat

  • 50 gm boiled sprouted moong
  • 1/2 cup hung curd
  • 4 tablespoon green chutney
  • 1 teaspoon chaat masala powder
  • 1 cup sev
  • 1/2 tablespoon cumin powder
  • 1/4 cup sweet tamarind sauce
  • salt as required
  • 2 tablespoon coriander leaves
  • 6 papdi

Directions For Making Raj Kachori

  1. Take a large bowl and mix together whole wheat flour, semolina, gram flour and ghee. Using a little water, knead the mixture to a thick, pliable dough. Once done, cover the dough with a damp cloth and keep it aside for preparing the kachori. Afterwards, soak moong dal in a bowl for 2 hours in a large bowl. Once done, drain the extra water and keep it aside.
  2. Next, put a frying pan over medium flame and heat a little ghee in it. Once the ghee is melted, add the soaked moong dal in it and stir fry for a minute. Once fried a bit, turn off the flame and transfer the fried dal to a grinder jar. When the dal is cool enough to handle, grind to form a coarse mixture. Then, add all the filling ingredients into the grinding jar and grind them roughly.
  3. Now, take out a small portion of the prepared dough and using a rolling pin, roll it into a small puri. Just like stuffed paratha, fill it with a tablespoon of the filling and fold well. Then, using a little dry flour, roll the puri again. Meanwhile, put a kadhai on high flame and heat refined oil in it. Once the oil is hot enough, add this puri in it and deep fry until the puri is crisp and golden. Once fried, put it on a napkin to soak the extra oil. Once done, make a hole in the centre.
  4. Now, take a mixing bowl and add boiled potatoes in it along with chana and boiled moong sprouts. Mix them with yoghurt, green chutney, sweet tamarind chutney, chaat masala powder, chopped coriander leaves, onion, salt and green chillies. Then, fill the kachori with this mixture and garnish with hung curd, green chutney, sweet tamarind chutney, chaat masala powder, salt, coriander leaves, crushed papdis and cumin powder. Make the final garnishing of sev.

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