Rajasthani Shahi Raj-kachori
by Palak Rajput
Added to 62 cookbooks
This recipe has been viewed 106939 times
Rajasthani Shahi Raj-Kachori, stuffed katchori with potato and sprout filling and served with curd, chutney and sev.
- Combine all the ingredients in a bowl and using water knead a semi soft dough.
- Divide the dough into equal portions and roll out into little thick big puris using little flour for rolling.
- Heat the oil in a kadhai at a high flame and then reduce the flame to slow and deep-fry the puris till crispy and brown in colour.
- Remove on absorbent paper and keep aside.
- Combine the moong, matki, chana, potato and salt in a bowl and mix well.
- Divide the mixture into equal portion and keep aside.
- Make a depretion in the center of the kachori and put one portion of the filling.
- Top it with little curd, chutney and masala.
- Sprinkle some sev on top and serve hot.
This recipe was contributed by Palak Rajput on 01 Feb 2011
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