Raj Kachori

How to Prepare

1. Prepare the kachori dough by mixing 4 cups of all-purpose flour
2. 1 cup of semolina
3. 1 tsp salt, and 4 tbsp ghee. Add water gradually to form a stiff dough. Cover and rest for 30 minutes.
4. Divide the dough into 40 equal portions and roll each into a small disc. Deep fry in hot oil on medium heat until golden and crisp. Set aside.
5. Boil 10 medium potatoes until tender, peel, and mash them. Mix with 2 tsp chaat masala
6. 1 tsp red chili powder, and salt to taste.
7. Soak 2 cups of moong dal sprouts in water for 10 minutes, drain, and mix with 2 tsp chaat masala and salt.
8. Prepare the yogurt mixture by whisking 10 cups of curd with 2 tbsp sugar
9. 1 tsp roasted cumin powder, and salt to taste.
10. Assemble the chaat: Break the top of each kachori slightly, stuff with mashed potato and moong dal sprouts.
11. Pour 2-3 tbsp of yogurt mixture over each kachori, followed by 1 tbsp green chutney and 1 tbsp tamarind chutney.
12. Sprinkle sev, chopped coriander, pomegranate seeds, grated beetroot, and a pinch of chaat masala on top.
13. Serve immediately to avoid sogginess.