Raj Kachori Recipe | Chaat Recipe | Green Chutney Recipe | Tamarind Chutney Recipe | Holi Special

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is sweeter and easier to make.

sev

🥗Healthier: roasted chickpeas

💰Cheaper: crispy noodles

Roasted chickpeas provide crunch with less fat.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: dried cranberries

Diced apples add sweetness and color.

In a bowl, add 3/4 cup water and 1/2 tsp turmeric powder. Combine well.

Take 3/4 cup fine rava, 3/4 cup maida, 1/2 tsp salt and 1 pinch baking soda. Mix well.

Add water in parts and knead the dough for 3 minutes. Cover with a moist towel and let rest for 15 minutes.

Knead the dough again and make medium-sized balls, covering them with a moist towel.

Roll each ball into a round of about 12cm diameter.

Heat oil in a kadai for deep frying. Test the oil with a small piece of dough.

Gently slide the kachori into the hot oil and nudge it with a slotted spoon to help it puff up. Fry until golden brown, then remove and drain on paper towels.

For assembling, take one kachori and break the top crust to create space inside.

Add boiled potato cubes, a pinch of cumin powder, chaat masala, and black salt.

Add boiled chana and moong dal, then top with green chutney, tamarind chutney, and yogurt mix as needed.

Sprinkle cumin powder, chaat masala, black pepper powder, and sev on top.

Repeat the layers with green chutney, tamarind chutney, sev, and yogurt mix, finishing with red chili powder, chopped coriander leaves, and pomegranate arils.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens