Name: Raj Kachori recipe by Swetha B at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: For The Kachori; 2 cupswhole wheat flour (gehun ka atta); 1 cupsemolina (rava); 1 cupbesan (bengal gram flour); Saltto taste; whole wheat flour (gehun ka atta)for rolling; oilfor frying; For the filling-; 2 cupsboiled moong (whole green gram),; matki (moath beans); andkala chana (brown chick peas); 500 gmsboiled potatoes; Saltto taste; Other ingredients; 500 gmscurds (dahi); khajur imli ki chutneyas per taste; 1 tspchilli powder; 1 tsproastedcumin seeds (jeera) powder; 1/4 cupsev

ABOUT Raj Kachori RECIPE

Raj kachori, as the name suggests, is a royal treat! It is stuffed with a variety of traditional Indian toppings, savoury munchies, and a combination of hot and sweet chutneys.Besides the great taste and variety of textures in the dish, a great part of this dish is that it is assembled live, right in front of the guests. If you have done your preparations right, then it is a very quick and easy dish to assemble and serve. The outer shells of raj kachori, and most of the other ingredients can be prepared ahead of time. The shells in particular, remain fresh for a fortnight so it is good to make them a few days before the festivities. A mixture of boondis, papadis, boiled potatoes, boiled chickpeas, dahi vadas, sprouts can be stuffed inside the kachori. There is no fix list of components in the stuffings, and you can create your own version from whatever is easily available at hand, or can be prepared easily.

Ingredients Serving: 3

For The Kachori
2 cupswhole wheat flour (gehun ka atta)
1 cupsemolina (rava)
1 cupbesan (bengal gram flour)
Saltto taste
whole wheat flour (gehun ka atta)for rolling
oilfor frying
For the filling-
2 cupsboiled moong (whole green gram),
matki (moath beans)
andkala chana (brown chick peas)
500 gmsboiled potatoes
Saltto taste
Other ingredients
500 gmscurds (dahi)
khajur imli ki chutneyas per taste
1 tspchilli powder
1 tsproastedcumin seeds (jeera) powder
1/4 cupsev

Instructions

For the kachori
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.
How to Proceed
Make a depression in the centre 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.

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