Delhi-Style Raj KachoriVeg

1

In a mixing bowl, combine refined flour and semolina.

2

Add baking soda and a pinch of salt.

3

Mix thoroughly to ensure the dry ingredients are evenly distributed.

4

Gradually add water and knead into a dough that is firm, similar in consistency to a puri dough.

5

Cover the dough with a damp cloth and let it rest for 15 to 20 minutes to allow the semolina to bloom.

1

After resting, knead the dough once more and divide it into equal portions, slightly larger than the size used for standard puris.

2

Roll each portion into a circular disc about 1.5 millimeters thick.

3

Heat oil in a deep pan.

4

Carefully slide a rolled disc into the hot oil.

5

Once it sinks and begins to rise, use a slotted spoon to gently press it down to help it puff up.

6

Flip the kachori and lower the flame to medium-low, cooking for about 1.5 minutes on each side until it is golden brown and crispy.

1

Once cooled, gently crack/puncture the top of the fried kachori to create an opening.

2

Place it in the center of your serving plate.

3

Fill the center with boiled potatoes and boiled sprouted moong.

4

Drizzle generously with tamarind (meethi) chutney and coriander-mint (teekhi) chutney.

5

Add a large portion of whisked curd over the filling.

6

Season with a sprinkle of red chilli powder, black salt, and roasted cumin seed powder.

7

Add a final touch of salt if needed.

8

Garnish with fresh pomegranate kernels and chopped coriander leaves for a vibrant finish.