Raj Kachori

Ingredients

For Dough

500 gms all purpose flour or wheat flour or maida

½ cup Suji (Semolina)

½ cup curd

2 tablespoon oil

Salt to taste

Oil for frying kachori

For filling

1 cup urad dal, soaked in water overnight

½ tea spoon Aniseed powder

1 teaspoon coriander seeds

½ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon chili powder

Salt to taste

1 tablespoon oil

For serving

½ cup white chole (soaked overnight and boiled

2 medium potatoes, boiled, peeled and chopped into small cubes

¼ cup green chutney (recipe for this can be found here : Green Chutney)

¼ cup tamarind chutney (recipe for this can be found here : Tamarind Chutney)

1 cup Curd, beaten till smooth

1 teaspoon roasted cumin seeds powder

½ teaspoon black salt

½ teaspoon red chili powder

2 finely chopped green chilies

½ cup pomegranate seeds
1/2 teaspoon chat masala

½ cup fine besan (chickpea/Gram flour) ke sev

Salt to taste

Method

Drain soaked dal and grind it coarsely.

Crush the coriander seeds.

Add aniseed powder, coriander seeds, coriander powder, cumin powder, chili powder and salt to dal and mix well.

Heat oil in a Kadhai/wok

Add dal to it and fry it on a low flame for about 15 minutes. Keep stirring it.

Keep it aside.

Add Suji and salt in the flour and mix it.

Add oil and mix it well with your fingers (the flour will look like bread crumbs).

Add curd and just enough water to make the dough firm and knead it well.

Keep it aside, covered for 15 minutes.

Divide the dough in 10-12 equal parts and roll them out into fairly thick circular shapes (like a pancake)

Divide the dal filling in 10-12 parts and fill each in the center of the pancakes.

Now lift up the edges of the pancake inwards and towards the center, and press the edges down.

Now roll out the kachori into a 3-4” diameter circle with the help of a rolling pin.

Heat oil in a Kadhai/wok.

Deep fry kachori in hot oil till golden brown both sides.

Serving Suggestion

Arrange all kachori in a serving tray.

Make a hole (about 1 - 1 ½”) on the top of each kachori by pressing it by your thumb.

Mix all ingredients, except 1 tablespoon  curd, 1 tablespoon  tamarind chutney , chat masala and besan sev, together in a bowl.

Fill this mixture in each kachori.

Garnish the kachori with  curd, tamarind chutney and besan sev.
sprinkle little chat masala over kachori