Jaipuri Raj Kachori

Take all ingredients of the dough.Mix well

Add water as required and knead to a firm dough.

The dough should not be soft. It should be firm.

Cover the dough with a moist kitchen towel and let the dough rest for 30 minutes.

After 30 minutes, knead the dough again and make medium sized balls from the dough.

Take the dough ball and gently roll it to a 4 to 5 inches diameter round.

Stuff the masala in middle and bind kachori.it should be medium in size.

Heat oil for deep frying kachori in a kadai.

Gently slid the kachori in the medium hot oil.

The kachori will come up on top.

The kachori should puff up well like a poori.

Fry till the base is golden.

Take off the kachori put on pepper napkin.to drain extra oil.

Assemble all chaat ingredients.

Take one kachori and keep it in a serving plate or bowl.

Break the top crust of the kachori and create enough space inside for the chaat ingredients.

First add some boiled chana or as required.

Then add some boiled potatoes cubes.

Next add some boiled moong.Top with some beaten curd.

Next add green chutney and sweet tamarind chutney as required.

Sprinkle some black salt, roasted cumin powder and red chilli powder, as required.

Crush some papdi top.

Add some boondi.

Sprinkle sev on top.

Lastly garnish with some chopped coriander tomato onion