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  • Ingredients
  • Directions
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A perfect kachori needs to be puffed up and flaky outside and hollow and light inside. This Rajasthani Raj Kachori is one such that has a rich filling and a taste so majestic that you can consume it with a simple chutney or just curd on the side.

For the Kachori -
• 2 cups whole wheat flour (gehun ka atta)
• 1 cup semolina (rava)
• 1 cup besan (bengal gram flour)
• Salt to taste
• Whole wheat flour (gehun ka atta) for rolling
• Oil for frying

For the Filling-
• 2 cups boiled moong (whole green gram) , matki (moath beans) and kala chana (brown chick peas)
• 500 Gms boiled potatoes
• Salt to taste
• 1 hand full of fresh coriander (Chopped)

Other Ingredients - 
• 500 Gms curds (dahi)
• khajur imli ki chutney as per taste
• 1 tsp chilli powder
• 1 tsp roasted cumin seeds (jeera) powder
• 1/4 cup sev 


 

• Combine all the ingredients in a bowl and using water, knead a semi soft dough.
• Divide the dough into equal portions and roll out into little thick big puris using little flour for rolling.
• Heat the oil in a kadhai at a high flame and then reduce the flame to slow and deep-fry the puris till crispy and brown in colour.
• Remove on absorbent paper and keep aside.
• For the Filling, combine the moong, matki, chana, potato and salt in a bowl and mix well.
• Divide the mixture into equal portion and keep aside.
• Make a depletion in the center of the kachori and put one portion of the filling.
• Top it with little curd, chutney and masala.
• Sprinkle some sev on top and serve hot.

Not reviewed yet

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