
Ingredients
- 1 tsp whole wheat flour
- 1 tsp semolina
- 1 tsp amaranth flour
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ghee
- Water to knead
- Oil for frying
- 1 tbsp chickpeas (soaked & boiled)
- 1 tbsp green moong dal (soaked & boiled)
- 1 cup curd
- 1 tbsp green chutney
- 1 tbsp tamarind chutney
- ½ tsp red chilli powder
- ½ tsp cumin powder
- ½ tsp chaat masala
- ½ tsp aamchur
- Salt according to tast
- ½ cup pomegranate
- 1 tbsp coriander (finely chopped)
- 1 tbsp onion (finely chopped)

Cooking
Instructions
- Prepare rajkachori dough and let it settle for at least one hour.
- Fry it and make a hole.
- Poori turns crisp once cooled completely after 2 hours.
- Stuff with 1 tbsp boiled chana and 2 tbsp boiled moong dal.
- Pour curd then green chutney followed by tamarind chutney.
- Sprinkle chilli powder, cumin powder, chaat masala, aamchur and salt.
- Further drizzle half tsp of curd, green chutney and tamarind chutney.
- Garnish with 1 tbsp pomegranate, 1 tsp coriander and 2 tsp onion.
- Finally, enjoy raj kachori immediately as a chaat.