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:
- 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.
- Keep aside for at least half an hour to rest covering with wet muslin cloth.
- After resting knead the dough once again and divide the dough into equal part weighing 75 grams each.
- With the help of a rolling pin, roll the dough and make around 4 inch diameter circle.
- 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.
- Drain the poori on top of the kitchen towel and keep aside.
- Arrange one poori per plate. Break open the poori from the top and add boiled potatoes first.
- After, add boiled chickpeas and dal. Take 2-3 papdi and crush them with hand and add on top of the poori.
- Add a pinch of salt and sugar to the beaten curd and whisk continuously till all the ingredients dissolved.
- Pour the beaten curd, tamarind and green chutney evenly on all the side of poori.
- Sprinkle all around chaat masala and red chili powder.
- Garnish finally with a little of boiled chickpeas, dal and sev bhujjia and serve