Sunflame- Rajasthani Raj Kachori

 Rajasthani Raj Kachori
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INGREDIENTS
For Raj Kachoris

Sooji (Semolina) - 2 cups

Maida (All Purpose Flour) - 4 tbsps

Salt - per taste

Oil - for deep frying

For Filling Chaat (for 1)

Prepared Raj Kachori - 1

Dahi Vada (smaller version, without masala) - 2

Boiled Potato - 2 tbsp, chopped in small pieces, not mashed

Boiled Whole Green Moong Lentils - 2 tbsp, boil them with little salt and turmeric, till they are cooked but not mushy

Sweet Chutney - 2 tbsp, or adjust per your taste, Tamarind and Date is what I used.

Green Chutney - 2 tbsp, or adjust per your taste, I used a blend of mint, cilantro, green chilies, lemon and salt for this.

Yogurt - 1/4 cup, just nicely beaten with little salt

Papdi - 2, crumbled, these are flattened golgappas or you can even use golgappas here.

Sev (Namkeen) - 3 tbsp, I used Haldiram's Spicy Aloo Bhujiya

Anardana - 1 tbsp, I did not have it, so skipped

Red Chili Powder - 1/2 tsp

Roasted Cumin Powder - 1/2 tsp

Chaat Masala - 1/2 tsp

Cilantro - for garnishing

INSTRUCTIONS

•  For Raj Kachoris, mix all the ingredients except oil with warm water and make into a hard dough. Cover and let it rest for about an hour. Then, mix the dough again very well with hand and make it smooth/soft.

• Pinch a plum sized ball from the dough, roll it into a thin flat circle (about 3 inches in diameter) and then deep fry in hot oil.

• It should puff up immediately and then fry both sides till golden brown.

• Drain on a paper towel and let it cool a bit.

• Now, it is time to assemble the chaat, you can do it in any sequence you like. This is how I did,break the top shell of the raj kachori, fill in dahi vada, aloo, moong, crumbled papdis (by this time, your kachori will be full), then the chutneys, yogurt, sev and rest of the masalas and anardana.

Tip: go easy on all the ingredients, they should be overflowing, especially yogurt. It has to look over stuffed and messy :)

Source: mharorajasthanrecipes

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