Number of Portions: 02
- Refined Flour – 1 Cup
- Semolina – 1/4 cup
- Salt – a pinch
- Baking Soda – 1 tsp
- Water – as required
- Oil – For Frying
- Chilly Powder
Mix together flour, semolina and baking soda and water and make into a dough. Divide into small ping pong size balls and roll them out quite thin about 4mm. Heat oil and fry them till they puff up like poori.
Let them rest for few hours untouched so that they harden up and become crisp.
For tamarind chutney mix all ingredients except cumin and cook with 6 cups water and reduce it to a sauce consistency. Separately dry roast cumin in a pan till lightly toasted, put them in a mortar pestle and crush it. Add it to the chutney and cook. Now strain the chutney. Cool it completely and use.
Mix yogurt and sugar and whisk. Make sure the yogurt & chutney are chilled. Now take the raj kachori and poke on the top. Add all the ingredients in a bowl and mix together, check for seasoning. Now the cavity of the kachori with this mixture and top it up with yogurt and tamarind chutney and garnish with mint leaves and pomegranate.