Raj Kachori

Step 1: Prepare the Kachori Dough

Knead the flour with turmeric powder, salt, and enough water to form a firm dough. Let it rest for a while. Then, take a small portion of the dough and roll it out into a flat, round disc using a rolling pin.

Step 2: Deep Fry the Kachori

Heat oil in a deep pan or kadai over medium-high heat. Carefully slide the rolled dough into the hot oil. Gently press down on the kachori with a slotted spoon to help it puff up. Fry until it turns golden brown and crispy on both sides, approximately 2-3 minutes per side. Remove from oil and drain excess oil.

Step 3: Prepare the Kachori Shell for Filling

Place the fried kachori on a serving plate. Carefully make a hole in the center of the kachori to create a cavity for the filling.

Step 4: Add the Potato Filling

Spoon the boiled and mashed potatoes into the kachori cavity. Sprinkle chaat masala over the potatoes.

Step 5: Layer with Sprouts and Chickpeas

Add a generous amount of moong sprouts over the potatoes, followed by the boiled chickpeas.

Step 6: Drizzle with Yogurt and Chutneys

Pour whisked yogurt over the filling. Then, drizzle the sweet tamarind chutney and the spicy green chutney generously over the yogurt and fillings.

Step 7: Garnish and Serve

Finally, top the Raj Kachori with crispy sev and fresh pomegranate seeds. Serve immediately.

• Ensure the oil is hot enough for frying to make the kachori puff up properly.

• Adjust the amount of chutneys and spices according to your taste preference.

• Prepare all fillings in advance for quick assembly.

• Add finely chopped onions or tomatoes for extra crunch and freshness.

• Include different types of sprouts or boiled lentils for varied texture and nutrition.

• Garnish with a sprinkle of black salt or roasted cumin powder for added flavor.