• Prep Time 20-25 minutes
  • Cook Time 30-35 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

An unusual snack, a big puri stuffed with number of stuffing’s and chutneys

Ingredients:-

  • Sooji / rawa (semolina) – 1 cup
  • Maida (refined flour) – 1 tablespoon
  • Table salt – ¾ teaspoon
  • Water – ¼ cup + 3 tablespoons
  • Vegetable oil – for frying
  • For stuffing the puris
  • Besan (gram flour) – ½ cup
  • Red chile powder – ½ teaspoon
  • Fennel powder – ½ teaspoon
  • Table salt – ½ teaspoon
  • Oil – 2 tablespoons + for frying
  • Baking soda – ¼ teaspoon
  • Water – 4 teaspoons
  • For filling
  • Crisp flat papdis – 10-12 no
  • Thick plain yogurt – 1 cup
  • Potatoes, boiled, peeled and cut into ½-inch cubes – 2 medium
  • Sprouted moong – ½ cup
  • Boiled chana – ½ cup
  • Dahi bhalle lightly mashed – 4 no
  • Roasted cumin powder – 1 teaspoon
  • Rock salt – ½ teaspoon
  • Red chile powder – 1 teaspoon
  • Sweet date and tamarind chutney –  ½ cup
  • Green mint and cilantro chutney – 2 tablespoons
  • Sev/bhujia (gram flour vermicelli) – ½ cup
  • Chopped fresh cilantro leaves – 2-3 tablespoons

Method:-

  1. Combine together the semolina, refined flour and ¼ teaspoon salt with (95 ml) water   and knead for 12 minutes or till you get a stiff and elastic dough. Divide into 8 equal portions.
  2. For stuffing combine gram flour, red chile powder, baking soda, salt, oil and 4 teaspoons (20 ml) water and knead into a soft dough. Divide into 8 equal portions.
  3. Stuff each flour portion with the gram flour portion and roll into round balls.  Further roll out these balls into 5 inch diameter discs.  These are the kachoris.
  4. Place a kadai (wok) on high heat and pour oil for frying.  When small bubbles appear at the bottom of the wok, gently slide in the kachoris, one after the other.  Lightly press with a slotted spoon till the kachori puffs up. Reduce the heat to medium, and cook till the kachoris are golden all around and crisp.  Drain and place on an absorbent paper.
  5. Just before assembling the kachris, dip the papdis in yogurt and place them on a plate.  Reserve the remaining yogurt.
  6. Place each kachori on a serving plate. Make a large hole in the centre on the kachori with your thumb. Fill the kachori with the potato cubes, sprouted moong, boiled chana, papdi dipped in yogurt and mashed dahi bhalle.
  7. Sprinkle roasted cumin powder, rock salt and chile powder on top. Add dollops of sweet date and tamarind chutney, remaining yogurt and green mint and cilantro chutney. Sprinkle sev and cilantro leaves and serve immediately before it becomes soggy.

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About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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