METHOD
OF PREPARATION
1. Make stiff dough of rawa, maida, red chilli
powder and salt with sufficient quantity of water. Divide into four
to six equal parts, roll into rotis of around five inches diameter.
2. Heat oil in a kadai and deep-fry rotis in hot
oil on medium heat, turning once, till well puffed and crisp. After
they cool down , ensure that they are not soft. If they are, fry
again. Keep aside. These are called kachoris.
3. Wash, boil peel and cut potatoes into one centimeter
sized cubes. Clean, wash and chop coriander leaves. Wash and drain
moong sprouts. Soak kabli chana in one and half cup of water for
one hour. Boil it in a pressure cooker till two to three whistles.
Whisk yogurt and dip maide ki papdi into it. Lightly roast cumin
seeds on a griddle and make fine powder.
4. Take one kachori in a serving plate. Make a
big hole in the center. Fill with potato cubes, sprouted moong,
boiled chana, papdi along with yogurt and mashed dahi bhalle.
5. Sprinkle roasted cumin powder, rock salt powder,
red chilli powder, tamarind chutney, green chilli chutney, sev and
coriander leaves. Serve immediately before it becomes soggy.
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