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.
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.
Wash, boil, peel and cut potatoes into one centimetre sized cubes. Clean, wash and chop coriander leaves. Wash and drain moong sprouts. Soak kabuli chana in one and half cups 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 mash dahi bhallas. Lightly roast cumin seeds on a griddle and make a fine powder.
Take one kachori in a serving plate. Make a big hole in the centre. Fill with potato cubes, sprouted moong, boiled chana, papdi along with yogurt and mashed dahi bhalle.
Sprinkle roasted cumin powder, rock salt powder, red chilli powder, tamarind chutney, green chilli chutney, serve and coriander leaves. Serve immediately before it becomes soggy. |
