Raj Kachori (Giant Stuffed Chaat)

Ingredients

• 1/2 cupRava (semolina)
• 1/2 cupMaida
• 1/4 tspBaking soda
• to tasteSalt
• a few dropsYellow food colour
• 1/4 tspTurmeric (haldi) powder
• 1/2 cupBesan (gram flour, for stuffing)
• 1 tspDegi red chilli powder
• to tasteSalt (stuffing)
• 1/2 tspGhee
• 1/4 tspBaking soda (stuffing)
• as neededWater (to knead)
• 1 tbspCumin seeds (for chaat masala)
• 1 tbspFennel seeds
• 1/2 tbspCoriander seeds
• 1 tbspBlack pepper (chaat masala)
• 1 tspDegi red chilli powder (chaat masala)
• 1/2 tspSalt (chaat masala)
• 1 cupCurd (whisked)
• 3 tbspImli chutney (see recipe)
• 2 tbspPudina chutney (see recipe)
• 3 tbspSev (thin)
• 3 tbspPomegranate seeds
• 2 tbspCoriander leaves
• 1Green chilli, chopped
• 1 tspRoasted cumin powder
• 1/2 cupBoiled kabuli chana
• as neededOil for frying

Method

1. 1

   Dough: combine rava, maida, baking soda, salt, turmeric and a few drops of yellow colour. Knead with water into a stiff dough. Rest 30 minutes.

2. 2

   Stuffing: mix besan, chilli powder, salt, ghee and baking soda. Add water to make a thick paste; spread thin on a plate and dry slightly.

3. 3

   Chaat masala: dry-roast cumin, fennel, coriander and black pepper. Cool, grind and mix with chilli powder and salt.

4. 4

   Roll the dough into a thin large disc (about 5 inches). Smear a thin layer of besan paste on one side. Fold and roll into a ball — this gives the kachori its hollow shell.

5. 5

   Deep-fry in medium-hot oil, pressing with the back of a spoon to encourage puffing. Fry till golden and crisp. Drain.

6. 6

   Assembly (just before serving): make a small hole on top. Stuff with boiled chana, drizzle whisked curd, imli chutney, pudina chutney, roasted cumin powder, chaat masala, chopped chilli.

7. 7

   Top with sev, pomegranate seeds and coriander. Eat immediately with a spoon — the kachori softens fast.