Ingredients:
Moong daal phulkiyan:
- Moong daal (Yellow lentil) 1 Cup (Soaked overnight)
- Namak (Salt) 1 tsp
- Pani (Water) 2-3 tbs or as required
- Oil for frying
- Pani (Water) as required
Boondiyan:
- Baisan (Gram flour) 1 Cup
- Pani (Water) ½ Cup or as required
- Oil 1 tbs
- Oil for frying
Shahi Kachori:
- Sooji (Semolina) sifted 1 Cup
- Maida (All-purpose flour) 1 tbs
- Namak (Salt) ½ tsp
- Oil 1 tbs
- Pani (Water) ½ Cup or as required
- Oil for frying
Assembling:
- Chanay (Chick peas) boiled
- Moong daal phulkiyan
- Aloo (Potato) boiled
- Tamatar (Tomato) chopped
- Pyaz (Onion) chopped
- Dahi (Yogurt) whisked
- Meethi chutney
- Green chutney
- Lal mirch (Red chili) crushed
- Bondiyan
- Sev/Papri
- Anar (Pomegranate)
- Dahi (Yogurt)
- Chaat masala
- Sev/Papri
Hari chutney (Green Chutney):
- Zeera (Cumin seeds) 1 tsp
- Khatai powder (Dried mango powder) 1 tsp
- Namak (Salt) ½ tsp
- Lehsan paste (Garlic paste) 1 tsp
- Hari mirch (Green chilies) Chopped 5-6
- Hara dhania (Green coriander) ½ Bunch
- Pani (Water) ½ Cup or as required
Meethi Chutney:
- Gur (JaggeryJ) ½ cup
- Khajoor (Dates) 4-5 (Deseeded)
- Paani (Water) as required
- Chaat masala ½ tsp
- Sonth (Dried ginger powder) ½ tsp
- Paani (Water) as required
- Namak (Salt) 1 pinch
Directions:
For Moong daal phulkiyan:
In blender,add yellow lentil,salt,water and blend it.
In wok,heat oil and fry phulkiyan until golden brown.
In water,add fried phulki and let them soak for 15 minutes,take them out and squeeze to remove excess water and set aside.
For Boondiyan:
In jug,add gram flour,gradually add water and mix well until smooth.
Add oil,mix and let it rest for 15 minutes.
In wok,heat oil and fry small size boondiyan until golden brown and set aside.
For Shahi Kachori:
In bowl,add semolina,all-purpose flour,salt and mix.
Add oil and mix well.
Gradually add water and knead until hard dough is formed,cover with damp cloth and let it rest for 30 minutes.
Take a dough,knead again and cut into four equal portions.
Take a small dough,grease your hands with oil and make a ball and press it with grease hand.
Grease rolling pin with oil and rough out dough in round shape with the help of rolling pin (makes 4 kachori).
In a wok,heat oil and fry kachori on low flame (2-3 minutes each side) and pour hot oil over the kachori.
Assembling:
In kachori,make a hole,add chickpeas,moong daal phulkiyan,potato,tomato,onion,yogurt,meethi chutney,green chutney,red chili crushed,boondiyan,sev/papri,pomegranate,yogurt,chaat masala and sev/papri & serve.
For Hari chutney (Green Chutney):
In grinder,add cumin seeds,dried mango powder,salt,ginger garlic paste,green chilies,green coriander and water,grind until well combined.
For Meethi Chutney:
In frying pan,add jaggery, dates and water, mix until it becomes paste.
Add chaat masala,dried ginger powder, water and salt,mix well.
Ajza:
Moong daal phulkiyan:
- Moong daal (Yellow lentil) 1 Cup (Soaked overnight)
- Namak (Salt) 1 tsp
- Pani (Water) 2-3 tbs or as required
- Oil for frying
- Pani (Water) as required
Boondiyan:
- Baisan (Gram flour) 1 Cup
- Pani (Water) ½ Cup or as required
- Oil 1 tbs
- Oil for frying
Shahi Kachori:
- Sooji (Semolina) sifted 1 Cup
- Maida (All-purpose flour) 1 tbs
- Namak (Salt) ½ tsp
- Oil 1 tbs
- Pani (Water) ½ Cup or as required
- Oil for frying
Assembling:
- Chanay (Chick peas) boiled
- Moong daal phulkiyan
- Aloo (Potato) boiled
- Tamatar (Tomato) chopped
- Pyaz (Onion) chopped
- Dahi (Yogurt) whisked
- Meethi chutney
- Green chutney
- Lal mirch (Red chili) crushed
- Bondiyan
- Sev/Papri
- Anar (Pomegranate)
- Dahi (Yogurt)
- Chaat masala
- Sev/Papri
Hari chutney (Green Chutney):
- Zeera (Cumin seeds) 1 tsp
- Khatai powder (Dried mango powder) 1 tsp
- Namak (Salt) ½ tsp
- Lehsan paste (Garlic paste) 1 tsp
- Hari mirch (Green chilies) Chopped 5-6
- Hara dhania (Green coriander) ½ Bunch
- Pani (Water) ½ Cup or as required
Meethi Chutney:
- Gur (JaggeryJ) ½ cup
- Khajoor (Dates) 4-5 (Deseeded)
- Paani (Water) as required
- Chaat masala ½ tsp
- Sonth (Dried ginger powder) ½ tsp
- Paani (Water) as required
- Namak (Salt) 1 pinch
Directions:
For Moong daal phulkiyan:
Blender mein moong daal,namak aur pani dal ker blend ker lein.
Karhai mein oil garam karein aur phulkiyon ko golden brown fry ker lein.
Pani mein fried phulki dal dein aur 15 minutes kliya bhego dein,phulki ko squeeze ker ka excess pani nikla lein aur side per rakh dein.
For Boondiyan:
Jug mein baisan dal dein aur thora thora ker ka pani shamil karein,smooth hunay tak ache tarhan mix ker lein.
Oil dal ker mix karein aur 15 minutes kliya rakh dein.
Karhai mein oil garam karein aur small size boondiyan ko golden brown fry ker lein aur side per rakh dein.
For Shahi Kachori:
Bowl mein sooji,maida aur namak dal ker mix ker lein.
Oil shamil karein aur ache tarhan mix ker lein.
Thora thora ker ka pani shamil karein aur ghond ker hard dough tayyar ker lein,geelay kapray sa dhak ker 30 minutes kliya rakh dein.
Dough ko dubara ghond lein aur 4 equal portions mein cut ker lein.
Small dough lein,haathon ko oil sa grease karein aur ball bana lein,grease haathon sa press ker lein.
Rolling pin ko oil sa grease ker lein aur rolling pin ki madad sa round shape mein bail lein (makes 4 kachori).
Karhai mein oil garam karein aur kachori ko halki ancch per fry ker lein (2-3 minutes each side) aur upper sa garam oil daltey rahein.
Assembling:
Kachori mein hole karein,chanay,moon daal phulkiyan,aloo,tamatar,pyaz,dahi,meethi chutney,green chutney,lal mirch crushed,boondiyan,sev/papri,anar,dahi,chaat masala aur sev/papri dal ker serve karein.
For Hari chutney (Green Chutney):
Grinder mein zeera,khatai powder,namak,adrak lehsan paste,hari mirch,hara dhania aur pani dal ker ache tarhan grind ker lein.
For Meethi Chutney:
Frying pan mein gur,khajoor aur pani dal ker mix karein yahan tak k paste ban jaye.
Chaat masala,sonth,pani aur namak dal ker ache tarhan mix ker lein.
