Chaats are my all-time favorite!
Any party is incomplete without chaat as a starter or appetizer…
It took few efforts to make perfect puris for this recipe but now I am satisfied with this puri recipe. You can use the same puri recipe for Pani puris. No need to use oven to make puris crispy anymore. As soon as you fry and let it little dry for about 1/2 hour and ready to use these puris.
For Raj Kachoris – Makes 20 Puris
Sooji (Semolina) – 1 cups
Maida (All Purpose Flour) – 1 tbsps
Salt – per taste
Ghee Melted (Clarified Butter) – 1 tbsp
Oil – for deep frying
For Filling Chaat (for 1 puri)
Prepared Raj Kachori – 1
Boiled Chickpeas(Chole chana) 1 tbsp
Boiled Potato – 2 tbsps, chopped in small pieces, not mashed
Boiled sprouted Whole Green Moong Lentils – 2 tbsps,
Sweet Chutney – 2 tbsp, or adjust per your taste, Tamarind and Date is what I used.
Green Chutney – 2 tbsp, or adjust per your taste, I used a blend of mint, cilantro, green chilies, lemon and salt for this.
Yogurt – 1/4 cup, just nicely beaten with little salt, sugar, cumin powder and Red chili powder
Boondi – 1tbsp
Sev (Namkeen) – 3 tbsps, I used Haldiram’s Spicy Aloo Bhujiya
Anardana – 1 tbsp, I did not have it, so skipped
Chaat Masala – 1/2 tsp to sprinkle
Cilantro – for garnishing
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