RAJ KACHORI

Raj Kachori Recipe By Saransh Goila

uscadmin Saransh Goila Recipes

INGREDIENTS:

  • 4 pcs ready kachori poori
  • 100 gms imli chutney
  • 100 gms green mint chili chutney:
  • 1 tsp chaat masala
  • 1 tsp aamchur / dry mango powder
  • ½ cup sev
  • 2 tbsp coriander, finely chopped
  • 2 tbsp onion, finely chopped
  • 8 tbsp chopped cranberries

KACHORI STUFFING:

  • 2 potatoes – boiled, peeled and cubed
  • 1 cup chickpea / chana, soaked and boiled
  • 1 cup green moong dal, soaked and boiled
  • ¼ cup cranberries
  • ¼ cup boondi
  • ½ tsp kashmiri chili powder
  • ½ tsp cumin powder
  • 1 tsp salt
  • 2 tbsp fresh coriander chopped

CRANBERRY RAITA:

  • 2 cup yoghurt
  • ½ tsp cumin powder
  • 1 tsp rock salt
  • ½ cup cranberries

METHOD:

  • To make the cranberry raita, blend the yoghurt, cumin powder, rock salt, and cranberries in a mixer. Refrigerate to chill for one hour.
  • To make the kachori stuffing, mix all stuffing ingredients in a bowl and add seasoning.
  • Take the kachori and lightly crack a hole on the top.
  • Stuff with the kachori stuffing, top up with 1 tsp imli chutney and 1 tsp green chutney.
  • Add the chilled cranberry raita to each poori, then sprinkle with chaat masala, aamchur, and salt.
  • Now add the crispy sev, 1 tbsp chopped cranberries, 1 tsp coriander and 2 tsp chopped onion as garnish on the kachori.
  • Serve Immediately.

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