Raj Kachori: The King of Indian ChaatVeg

1

Combine refined flour, semolina, and baking soda in a bowl.

2

Season with salt, then gradually add water to knead a dough that is neither too soft nor too stiff.

3

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

1

After resting, knead the dough briefly once more.

2

Divide into portions and roll them out into circles approximately 1.5 mm thick.

3

Deep-fry in hot oil. Use a slotted spoon to gently push the kachori down; it will puff up once it rises to the surface.

4

Flip and cook on a low flame until it turns crisp and sturdy.

1

Create an opening by gently punching a hole in the top center of the crisp kachori shell.

2

Stuff it with boiled potatoes and boiled sprouted moong.

3

Drizzle generously with tamarind chutney and coriander-mint chutney.

4

Add a large serving of whipped curd.

5

Garnish with red chili powder, black salt, roasted cumin powder, and a touch of salt.

6

Finish with pomegranate kernels and fresh coriander leaves for a vibrant, royal presentation.