- 1 cup refined flour
- One spoon full of salt
- One spoon semolina
- 1/2 spoon baking powder
- 1 ½ spoon oil
- 1 cup oil for frying
- 3 cup puffed rice
- Two big spoons of oil
- 1/2 spoon of black mustard seeds
- 1/4 spoon asafoetida
- 1/4 spoon turmeric powder
- Two spoon red chilli powder
- 1/2 spoon cumin powder
- One spoon chaat powder
- One spoon of all spices powder
- 1 cup sweet vermicelli
- 1 cup fried chickpea flour
- 1 cup boiled potato
- 1/2 cup chopped onions
- 1/2 cup coriander
- 1/4 cup pomegranate seeds
- 1/4 cup tamarind seeds
- 1 cup tamarind sauce
- 1/2 cup mint sauce
- 1/4 cup garlic sauce
- 1/2 cup sweetened curd
- Take a bowl and mix the refined flour, semolina, salt, baking soda, and oil.
- Knead the dough by adding little water. Knead the dough for three to four minutes.
- Please keep it for fifteen to twenty minutes. Then knead for 2-3 minutes to make the dough soft and smooth.
- Divide it into equal balls and roll it into three inches in width.
- Fry them in hot oil.
- Fry on low flame till golden brown.
- Bring out when the fried balls of refined dough (kachoris) are crispy.
- Let the kachoris cool.
- Heat the oil to make the puffed rice crispy.
- Cook the mustard seeds. Add asafoetida, turmeric powder and lye and mix.
- Mix red chilli powder and salt.
- •Add sweet and salty vermicelli and fried chickpea balls to the crisp.
- Mix the spice ingredients as well.
- Now place the kachori on a plate.
- Fill it with crisps.
- Add chutneys, onions, and tomatoes on top.
- Add remaining ingredients, including yoghurt.
- Sprinkle Sev on top and decorate.
