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RAJ
KACHORI
INGREDIENTS FOR MAKING KACHORI
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Suji |
200 gms |
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Atta |
50 gms |
| Oil | for frying |
METHOD FOR MAKING KACHORI
Make a stiff dough of Suji and Atta with water. Divide into 15 equal parts, roll into rotis and fry on medium flame. They must be puffed up. After they cool down, ensure that they are not soft. If they are, fry again. Keep aside.
INGREDIENTS FOR FILLING
| Curd (beaten) | 500 gms | Onions (chopped) | 2 |
| Masala Chhole | 1-1/2 cup | Urad Dal ke vade (bhalle)-small | 15 |
| Tamarind Chutney | 1-1/2 cup | Maide ki Papdi | 30-40 |
| Sprouts (boiled) | 1-1/2 cup | Bhujia (sev) | 100 gms |
| Boiled Potatoes (chopped) | 4 | Coriander Leaves (chopped) | 1 cup |
| Roasted Dhaniya Powder | 2 tsp | Chat Masala | 2 tsp |
| Roasted Jeera Powder | 2 tsp | Garam Masala | 1 tsp |
| Plain Salt and Rock Salt | 1 tsp each | Red chilly powder | 1 tsp |
METHOD FOR SERVING
Take one kachori in serving plate. Make a big hole in the centre. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.
NOTE
For a richer taste, you can also add pomegranate seeds, grapes and chopped pineapple.
Makes: 15 Raj Kachoris.
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