Raj Kachori

Flour: 150 gm
Sooji: 25 gm
Besan: 25 gm
Chickpeas: 50 gm
Green gram dal: 25 gm
Potatoes: 150 gm
Yoghurt: 150 gm
Besan ka sev: 50 gm
Green coriander: 1 cup, chopped
Red chilli powder: 1 tsp
Roasted cumin powder: 2 tsp
Oil for frying
Sweet tamarind chutney 6-8 tsp
Dhania chutney 6-8 tsp

Method:

Mix flour and sooji together. Add 1 tsp of oil and knead well to make firm dough. Make 8 small balls and roll out thinly. Heat the oil, fry the kachoris to a crisp, and keep aside. Boil soaked chickpeas and sprouted green gram dal. Boil and rough-mash potatoes. Make a thick batter with the besan and fry small pakoras in hot oil. For the stuffing--mix chopped potato, boiled chickpeas, boiled sprouted green gram, besan pakoris and salt.Make a hole in the kachori and fill it with the prepared stuffing.Pour curd over the top and sprinkle roasted cumin powder, chopped coriander leaves and chilli powder and besan ka sev. Garnish with the sweet chutney.

DAL KACHORIES

Ingredients:

All purpose flour (maida) 1/2 kg.
Salt 3/4 tsp.
Cumin seeds 1/2 tsp.
Carom seeds (Ajwain) a pinch
Oil 2 tbsp.
Water for making dough
Oil for deep frying

Ingredients

Split chickpeas (channa daal) 1/2 cup
Crushed red chilli 1/2 tsp.
Salt 1/2 tsp.
Cumin seeds 1/4 tsp.

Method:

For stuffing:Boil split chickpeas with crushed red chillies, salt and cumin seeds till they are soft.Grind it and keep aside.In a bowl take all purpose flour.Add cumin seeds, salt, oil and carom seeds.Knead with water to form smooth dough.Brush oil on top,cover and keep aside for half an hour.Now make balls of kneaded dough and fill grinded split chickpeas in them.Roll them flat with rolling pin in round shape.Deep fry till golden and crisp.

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http://tribune.com.pk/story/578937/recipe-kachoris/