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  • Rajasthani Shahi Raj-Kachori

Rajasthani Shahi Raj-Kachori

Posted on Feb 18th, 2008
by Minal
Categories:
  • Rajasthani
  • Snacks and Appetizers

Ingredients:
For the cover(dough)-
2 cups whole wheat flour,
1 cup suji(semolina),
1 cup besan(gram flour),
500ml Oil,
Salt to taste.

For the filling-
2 cups split moong + moth + chana, soaked for 3-4 hours,
500gms potatoes, boiled, peeled and chopped,
500gms curd(yoghurt),
250gms Saltless Bhujiya(Sev),
250gms Mathri,
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.

Method:
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.

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  • rajasthani
  • shahi

Minal

Minal is a designer, mother, cook, dancer, enthusiast and a creative soul. She is the founder of foodatarian.com.

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About Me

About Me

Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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