Raj kachori [font=Arial, Helvetica, sans-serif]¼ cup semolina (rawa/suji) ¾ cup refined flour (maida) 2 tsp + to deep fry oil Salt to taste Stuffing ½ cup gram flour (besan) 2 pinches soda bicarbonate 2 tsp aniseed (saunf) powder 2 tsp red chilli powder 2 tsp coriander powder Salt to taste 2 tsp oil Filling 2 medium-sized boiled potatoes (cut into 1 cm cubes) ½ cup moong sprouts ½ cup boiled chana 10-12 maide ki papdi 1½ cups yogurt (thick) 4 dahi bhalle (lime-sized, lightly mashed) 2 tsp roasted cumin powder ½ tsp rock salt 1 tsp red chilli powder ¾ cup tamarind chutney 2 tbsp green chilli chutney ½ cup bhujia (sev) ½ medium bunch fresh coriander leaves Mix together semolina, refined flour, oil. Add around half a cup of water and knead into a stiff dough. Knead well for two minutes. Divide into four to six equal portions and keep aside covered with a damp cloth for half an hour to rest. For stuffing, mix together gram flour, soda bicarbonate, aniseed powder, red chilli powder, coriander powder, oil, salt. Add around four teaspoons of water and knead well to make a soft dough. Divide into four to six equal portions. Stuff each portion of semolina dough with gram flour stuffing, roll into balls and keep aside covered with a damp cloth for ten minutes. Heat oil to smoking point. Roll the stuffed balls into thin puris and deep fry, one at a time, on high heat, agitating the oil onto the puri till it is well puffed. Take it out half-done and keep on an absorbent paper. Allow the oil to cool slightly and fry the kachoris again till crisp. Drain onto an absorbent paper and keep aside to cool. Whisk yogurt and dip maide ki papdi into it. Take one kachori on serving plate. Make a big hole in the centre. Fill with potato cubes, sprouted moong, boiled chana, papdi dipped in yogurt and mashed dahi bhalle. Sprinkle roasted cumin powder, rock salt powder and red chilli powder. Dribble tamarind chutney and green chilli chutney and top it all up with a generous helping of sev and coriander leaves. Serve immediately before it becomes soggy. 1. To make dahi bhalle, wash and soak half a cup of urad dal in one cup of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Whisk in salt to taste. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Remove and drain onto an absorbent paper. Cool and soak bhalle in one cup of hot water. Leave for two minutes. Squeeze between your palms to drain out water. Soak in one cup of salted whisked yogurt. 2. To make sweet tamarind chutney, boil together 150 gm of tamarind and 300 gm of jaggery with one and a half cups of water for about ten minutes. Cool and blend in a mixer. Sieve and cook again till you get a thick syrup. Add one tablespoon of roasted cumin powder, half tablespoon of fennel (saunf) powder, half tablespoon of red chilli powder and salt to taste and mix well. 3. To make green coriander chutney, grind together one large bunch of fresh coriander leaves and six to seven green chillies till fine. Add half a cup of water, black salt to taste and continue to grind till you get a fine paste. Mix in one to two tablespoons of lemon juice and mix. [/font]
