Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 4.Add the Potato Filling

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

5. 5.Layer with Sprouts and Chickpeas

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

6. 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.

7. 7.Garnish and Serve

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