Rajasthani Shahi Raj-Kachori
For the cover(dough)-
2 cups whole wheat flour,
1 cup suji(semolina),
1 cup besan(gram flour),
Salt to taste.
For the filling-
2 cups split moong + moth + chana, soaked for 3-4 hours,
500gms potatoes, boiled, peeled and chopped,
250gms Saltless Bhujiya(Sev),
Black salt and plain salt as per taste,
1 tsp red chilli powder,
1 tsp roasted jeera powder(cumin powder),
Tamarind chutney as per taste.
In a mixing bowl, mix wheat flour, suji and besan and knead a dough with some water; to form a rolling consistency*. Heat oil in a kadhai at a high flame and then reduce the flame to low. Roll out big puris and fry at a low flame till the puris turn light brown in colour. These puris should be crisp and inflated. In another mixing bowl, mix all the dry ingredients of filling. At the time of serving, puncture each puri, fill it with the dry filling, top with yoghurt, chatni and masala. Sprinkle some bhujiya and serve.
* NOTE: This dough should have the same consistency as the dough used to make puris.