RAJ KACHORI

PREP AND COOK TIME 1 HOUR | MAKES 4

INGREDIENTS

250g semolina

50g plain flour

1 tsp red chilli powder

Oil, for deep frying

For the filling:

Boiled and coarsely mashed potatoes, boiled chickpeas, sprouted mung and urad dal vadas

For garnishing:

Whisked and seasoned yoghurt, roasted cumin powder, chaat masala and black salt, as needed Tamarind and mint chutneys, as needed

Pomegranate arils, sev and chopped coriander, for garnishing

METHOD

To make the kachoris mix semolina, flour, salt and red chilli powder with enough water to make a stiff dough. Let the dough rest for 10 mins and then divide Divide it into four portions.

Roll them into thick discs and deep-fry in medium-hot oil until they puff up and are golden brown. Remove and keep aside.

To serve, crack open kachoris at the top and stuff with a portion of potatoes, chickpeas, vadas and mung sprouts.