1½ cup maida (flour)
/ plain flour / refined flour½ cup rava / semolina / suji fine¼ teaspoon baking soda½ teaspoon salt2 tablespoon hot oil½ cup water to kneadoil for frying for chaat: 1 potato boiled & peeled½ cup chickpea / chana soaked & boiled½ cup green moong dal soaked & boiled1 cup curd¼ cup green chutney¼ cup tamarind chutney1 teaspoon kashmiri chilli powder1 teaspoon cumin powder1 teaspoon chaat masala1 teaspoon aamchur / dry mango powder1 teaspoon salt½ cup sev (vermicelli)¼ cup boondi½ cup pomegranate2 tablespoon coriander finely chopped2 tablespoon onion finely chopped.green grated mengo. Cube tamaties.
y take a poori and make a hole. poori turns crisp once cooled completely (after 2 hours) stuff with 1 tablespoon boiled potato, 1 tablespoon boiled chana and 2 tablespoon boiled moong dal. Cubed tomato . Grated Mango also pour 2 tablespoon curd. now pour a teaspoon of green chutney and tamarind chutney. also sprinkle chilli powder, cumin powder, chaat masala, aamchur and salt. further drizzle half teaspoon of curd, green chutney and tamarind chutney. garnish with 2 tablespoon sev (vermicelli), 1 tablespoon boondi, 1 tablespoon pomegranate, 1 teaspoon coriander and 2 teaspoon onion. finally, enjoy raj kachori immediately as a chaat.