• FOR RAJ KACHORI DOUGH:

• 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

• FOR CHAAT

• 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)

• 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.

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