Raj Kachori

Wishing you all a very Happy Diwali!!!

Its a Rajasthani cuisine.

Qty: 4-6 pieces
Ingredients:

• For Dough:
• Semolina: 1 cup
• Maida: 1 tbsp
• Salt: to taste
• Oil: 1 tbsp
• For Filling:
• Potatoes (boiled): 2-3 (Peel and chopped)
• Kabuli chana (boiled): 1/2 cup
• Moong sprouts: 1/2 cup
• Sev
• Pomegranate seeds: 1/2 cup
• Dahi Bhalle (optional)
• Papdi: 4-5
• Green chutney (Coriander mint chutney ): 2-3 tbsp
• Tamarind chutney
• Yogurt: 1 cup
• Roasted cumin pwd: 1 tsp
• Salt: to taste
• Red chilli pwd: to taste
• Chopped coriander leaves
• Oil: for frying

Method:

1. Mix all the ingredients of dough and make a little stiff dough with warm water.
2. Keep aside for 1/2 hour. 
3. After that, knead the dough well with hands for 5-7 mins to make it soft. Now the dough is ready.
4. Heat oil in pan.
5. Divide the dough in 4-6 small balls.
6. Roll to make 4'' thin chapati.
7. Deep fry till it puffs up and is crisp. (Make sure they puff up properly otherwise you wont be able to fill anything in it)
8. Once it gets puffed, deep fry it for 2-3 mins to make it crispy.
9. Let it cool a bit. If the poori is soft, deep fry again till crisp.
10. Now place this puffed poori in plate. Make a hole in the center.
11. Now we have to fill this hole.
12. Fill with boiled potatoes, moong sprouts, Kabuli chana, papdi dipped in yogurt, mashed dahi bhalle, roasted cumin powder, salt, red chilli pwd, yogurt, pomegranate seeds, sev, green chutney, tamarind chutney. 
13. Sprinkle some chopped coriander.
14. Serve immediately before it becomes soggy.