“DELHI’S FAMOUS KHATTI MEETHI CHATPATI RAJ KACHORI CHAAT.”
•Who does not like to eat Kachori in the morning breakfast, if there is Raj Kachori in it, then the fun of eating it only increases. Made from maida flour, this bloated kachori and sweet and sour kachori filled with salty and chutney from inside is so delicious to eat that what is the word. So let’s fulfill the mood of eating Kachori.
INGREDIENTS OF RAJ KACHORI.
•Flour – one cup
•Semolina thick – 1/4 cup
•Baking soda – 2 pinch
•Oil – for frying
•Potato – 2
•Moong dal – one cup
•Curd – one cup
•Cumin – 1 tbsp
•Black salt – ½ tsp
•Plain salt -½ tsp
•Red chili powder -½ tsp
•Sweet chutney – as required
•Green chutney – as required
•Sev Bhujia – as required
•Pomegranate seeds – as required
•Preparation time: 20 minutes
•Cooking time: 40 minutes
•Total time: 60 minutes
~Method:-
STEP 1: Soak the moong dal and deep dry the potatoes.
Soak moong dal in water overnight and drain it with water 3 to 4 times in the morning. Now grind some moong dal coarsely in a mixer and fry it in a pan to make pakora. If you want, you can add a little chili masala to the paste. Take 2 potatoes and cut them and wash them well. And deep fry in the remaining oil till it becomes light brown and take out in a plate. Boil the remaining moong dal in water and make it soft.
STEP 2: Knead the flour and semolina dough.
Take a large layer and put sifted flour, baking soda and semolina in it. After adding water little by little, knead a hard dough of all the mixture and apply elasticity to the dough as much as possible. To soften the dough, apply light oil on top and keep the dough covered with a plate for some time. After some time break small balls of the dough and make round balls. Roll out the dough completely thin. After kneading, keep the dough covered with a clean cloth so that it does not dry completely and does not come in contact with the air.
STEP 3: Start making shortbread.
Now take a large pan and heat it by adding oil on high flame. After the oil is hot, fry the poori one by one in the oil. After puffing from one side of the poori, take one from the other side. Cook the poori well till it becomes crisp and brown. After roasting take it out in a plate and keep it to cool down. After it cools down, break the puffed up from the top. To fill the staffing. Start filling the stuffing, first of all, add moong dal fritters, fried potatoes, boiled moong dal grains, curd, roasted cumin seeds, black salt, white salt, red chili powder, a little more curd, sweet chutney, green chutney, Sev put Bhujia and pomegranate seeds. Raj Kachori is ready.
~Nutrition Information:-
•Calories – 83
•Total Fat – 5.3grams
•Saturated Fat 0.3grams
•Trans Fat 0ggrams
•Cholesterol – 0mg
•Sodium – 35mg
•Potassium 34mg
•Total Carbohydrates – 7.7grams
•Dietary Fiber – 0.6grams
•Sugar 0.2grams
•Protein 1.5grams
~Serving Types:-
•Serve hot with cardamom tea.
•Serve in morning breakfast.
•Serve in lunchbox for kids.
~Change in taste:-
•Boiled chickpeas and peas can also be added.
•You can add papdi and finely chopped green chilies.
•Raw onion and fresh coriander finely chopped for garnishing.
•You can also add chaat masala for taste.
