A royal, rich and splendid dish loved by all street food lovers. We’d like to thank Bhukkad Chef Kanika Chhabra for sharing this popular Indian chaat with us.
• 1 bowl multigrain atta
• A pinch of baking soda
• Water to knead dough
• 1 teaspoon ghee
• 2 teaspoon besan
• 1/2teaspoon salt
• 1/4 teaspoon red chilley powder
• 1/4 teaspoon haldi
• Green chutney
• Tamarind and jaggery chutney
• 1 bowl boiled desi chana
• 1 tablespoon sev
• Pomegranate seeds
• 1 tsp roasted cumin seeds
• Oil for frying
1. In a bowl, take the four and add a pinch of baking soda,salt,red chili powder, fennel powder and black pepper powder. Knead the dough and let it rest.
2. After roughly 30 minutes, knead the dough again and make medium sized balls from the dough. Cover the dough balls with a moist kitchen napkin, so that they do not become dry
3. Take the dough ball and gently roll it to a 4 to 5 inches diameter round. Do not make the kachoris too thin nor thick. Roll evenly. You can roll all the kachoris and keep them covered with a moist kitchen towel. Or you can simultaneously roll and fry together.
4. Heat oil for deep frying in a kadai. Add a tiny piece of the dough in the oil. If it comes up gradually and steadily on top, the kachoris can be fried.
5. The kachori should puff up well like a poori
6. Assemble all the chaat ingredient elements before you start making raj kachori. Take one kachori and keep it in a serving plate or bowl.
7. Add some boiled chana or as required.Add all the masala ingredients and Top with some beaten curd.Add some green chutney, meethi chutney,coriander, raita pakori.