Ingredients

• maida (refined flour) - 500g
• suji (semolina) - 150g
• salt - 25g
• red chilli powder - 15g
• chaat masala - 10g
• chopped coriander - 10g
• chopped green chillies - 5g
• black gram (kala chana) - 150g
• moong moth - 150g
• tamarind chutney - 100ml
• mint chutney - 100ml
• hung curds, whisked - 100ml
• pithi - 100g
• boiled and diced potatoes - 120g

How to Make Raj Kachori

• Knead maida, suji, salt, ½ tsp baking soda and warm oil into a stiff dough. Leave to rise.
• Mix pithi with a little red chilli powder, salt and remaining baking soda.
• Make 20 to 25 balls of the dough and fill with prepared pithi. Roll with rolling pin.
• Deep fry, turning sides till evenly coloured.
• Cool the kachori.
• Make stuffing of moth, potatoes, coriander, chilies and black gram.
• Season with chaat masala and red chili powder.
• Top the kachoris with both chutneys and beaten curd.