Step-by-Step Instructions

1. 1.Prepare the Kachori Dough

   In a mixing bowl, add 1 cup maida, 1/2 cup suji, and 1 tsp oil. Then add 1 tsp salt and 1/4 tsp baking soda. Mix all the dry ingredients thoroughly with your hands.

2. 2.Knead the Dough

   Gradually add water and knead the mixture to form a tough dough. Ensure the dough is firm but pliable.

3. 3.Rest the Dough

   Cover the dough with a lid or a damp cloth and let it rest for half an hour.

4. 4.Form Small Lumps

   After resting, knead the dough again for a minute. Then, divide the dough into small, equal-sized lumps.

5. 5.Roll Out Kachoris

   Take one lump of dough at a time and roll it out into a small, round kachori using a rolling pin. Repeat for all lumps.

6. 6.Deep Fry the Kachoris

   Heat oil in a deep pan. Once the oil is hot, carefully slide a rolled kachori into the hot oil. Gently press the kachori with a ladle to help it puff up.

7. 7.Cook Until Golden Brown

   Reduce the flame to medium and continue frying the kachoris until they turn golden brown and crispy on both sides. Each kachori takes approximately 3-4 minutes to cook.

8. 8.Drain and Cool

   Once fried, drain the kachoris from the oil and place them on a plate lined with paper towels to absorb excess oil. Let them cool down completely.

9. 9.Stuff the Kachori

   Take a cooled kachori and gently break it from the center on its thinner side to create a cavity. Add 2 tsp of boiled chole and 2 tsp of boiled potato chunks into the kachori.

10. 10.Add Onion and Pakode

    Next, add 1 tsp of chopped onion and 2 moong dahi pakode into the kachori.

11. 11.Layer with Chutneys

    Spoon 2 tsp of green chutney and 2 tsp of tamarind chutney over the stuffing.

12. 12.Add Curd and Pomegranate

    Pour 2 tbsp of sweet whipped curd over the chutneys. Then, sprinkle some pomegranate seeds (about 1 tbsp) on top.

13. 13.Season with Spices

    Sprinkle 1/2 tsp each of chaat masala, red chilli powder, and roasted cumin powder over the kachori.

14. 14.Garnish and Serve

    Garnish generously with about 2 tbsp of sev and 1 tbsp of fresh chopped coriander. Your sumptuous Raj Kachori is ready to be enjoyed!