Raj Kachodi-Indian chaat.
cooking time: 20 minutes
Makes 4 to 6
Ingredients:
For making kachodi and papdi
Refined wheat flour-100 grams
oil -1 tbsp
oil for deep frying
salt to taste
water as required for kneading
For filling:
Boiled black chana - 1/2 cup
boiled green moong- 1/2 cup
boiled rajma - 1/4 cup
boiled horse gram -1/4 cup
boiled potato cut into small cubes - 1 cup
dahi bada - 10 to 12(crushed)
papdi - 15 to 20(crushed)
1 tsp salt
For Garnish:
tamarind chutney - 6 to 8 tbsps
green coriander chutney - 8-10 tbsps
curd - 2 cups whipped
fine sev - 1/2 cup
black salt - 2 tsp
red chili powder - 3 tsp
roasted jeera powder- 4 tsp
pomegranate pearls - 1/2 cup
fresh coriander chopped - 1/4 cup
Method for making kachodi and papdi.
1.In a bowl mix refined wheat flour with oil and salt to taste .
2.Add water little by little and knead to a smooth dough.
3.Heat oil in a kadhai for deep frying .
4.Make small poori size papdi and make holes with the help of folk in pooris and fry in oil in medium flame till it is crispy.
5.Remove it from oil and let it dry it paper.
6.Roll poori and fry in low flame and prepare all kachodis like this.
Method for raj kachodi
1.Take a plate and place one kachodi in that.
2.Mix all the ingredients properly given in the filling ingredients and divide into 4-5 sections.
3.Make a hole in center of the kachodi and fill one portion of the filling.
4.Top with 3 tbsp of curd ,1 1/2 tbsp tamarind chutney , 2 tbsp green coriander chutney ,jeera powder and black salt.
5.Sprinkle pomegranate pearls ,red chili powder , fine sev and chopped coriander.
6.Serve immediately as evening snack.
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