Rajasthani Shahi Raj-kachori


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Rajasthani Shahi Raj-Kachori, stuffed katchori with potato and sprout filling and served with curd, chutney and sev.

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Preparation Time:    Cooking Time:     Makes 2 to 3 servings
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For the kachori

  1. Combine all the ingredients in a bowl and using water knead a semi soft dough.
  2. Divide the dough into equal portions and roll out into little thick big puris using little flour for rolling.
  3. 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.
  4. Remove on absorbent paper and keep aside.

For the Filling

  1. Combine the moong, matki, chana, potato and salt in a bowl and mix well.
  2. Divide the mixture into equal portion and keep aside.

How to Proceed

  1. Make a depretion in the center of the kachori and put one portion of the filling.
  2. Top it with little curd, chutney and masala.
  3. Sprinkle some sev on top and serve hot.

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This recipe was contributed by Palak Rajput on 01 Feb 2011

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