Best Easy Raj Kachori Breakfast Recipe

In a bowl, mix semolina and all-purpose flour with a pinch of salt; add water gradually and knead until smooth. Rest the dough for 20 minutes, covered with a damp cloth.

Divide the dough into equal balls and roll each into a medium-thick disc (about 4 inches wide). Keep discs covered to prevent drying.

Heat oil over medium-high in a deep pan. Fry each disc one at a time, pressing gently with a slotted spoon to puff up. Cook until golden and crisp, about 60 seconds per side. Drain on paper towels.

In a medium bowl, mash boiled potatoes lightly. Mix with chickpeas, sprouted moong beans, chopped onions, tomatoes, and half the chaat masala.

To assemble, break a small opening at the top of each kachori, stuff with potato filling, top with yogurt, drizzle both chutneys, sprinkle with salt, cumin powder, red chili powder, and remaining chaat masala. Finish with sev for an extra crunch. Serve immediately to retain crispiness.