Recipe of the Day: Rajkachori

Recipe of the Day: Rajkachori

We snuck this out from the kitchens of Antique Bazaar at Four Points By Sheraton, Bur Dubai, that is currently hosting a special Chaat Bazaar


Semolina                Grams         125

Refined flour                Grams         30

Oil                     Ml        30

Salt                         To taste

Oil                     For deep frying

Potato, boiled               Grams         125

Brown chickpeas, boiled           Grams         125

Whole Green Moong Dal, boiled     Grams         60

Plain curd beaten            Grams         250

Sugar                        Grams         5

Papdi                        Nos       6-8

Green Chutney           Ml        200

Tamarind Chutney             Ml        200

Sev Bhujjia                  Grams         50

Chaat Masala                 Grams         5

Red Chili powder             Grams         5




For Big Size Poori:

  1. In a mixing bowl, add semolina, flour, salt and oil and mix them well till all the ingredients are incorporated together. Adjust the binding of the dough by adding little water. The dough should be in a semi hard consistency.
  2. Keep aside for at least half an hour to rest covering with wet muslin cloth.
  3. After resting knead the dough once again and divide the dough into equal part weighing 75 grams each.
  4. With the help of a rolling pin, roll the dough and make around 4 inch diameter circle.
  5. Heat oil and drop the rolled poori one by one cooking both the side on a medium fire till it turns to golden brown colour.
  6. Drain the poori on top of the kitchen towel and keep aside.
  7. Arrange one poori per plate. Break open the poori from the top and add boiled potatoes first.
  8. After, add boiled chickpeas and dal. Take 2-3 papdi and crush them with hand and add on top of the poori.
  9. Add a pinch of salt and sugar to the beaten curd and whisk continuously till all the ingredients dissolved.
  10. Pour the beaten curd, tamarind and green chutney evenly on all the side of poori.
  11. Sprinkle all around chaat masala and red chili powder.
  12. Garnish finally with a little of boiled chickpeas, dal and sev bhujjia and serve



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