Raj kachori with chhole / puffed fried bread with spicy and tangy chickpea filling

Ingredients

• Semolina or sooji: 1/4 cup
• All purpose flour: 2 -3 tbsp
• Red chilli powder: 1/4 tsp
• Oil: 1 1/2 tbsp
• Gramflour or besan: 2 tbsp
• Baking soda: a pinch
• Red chilli and fennel powder: 1/4 tsp each
• Salt: to taste
• Oil
• Garbanzo or chickpeas: 1 cup soaked overnight
• Oil: 2 tbsp
• Onion: 2 medium finely chopped
• Ginger - garlic paste: 2 tsp
• Chhole masala: 3 - 4 tbsp
• Tomato puree: 3/4 cup
• Cilantro leaves: 2 tbsp
• Yogurt: 1 cup well beaten
• Tamarind chutney, mint chutney
• Bhujiya or sev: 1/4 cup
• Roasted cumin powder
• Red chilli powder and black salt
• Chopped cilantro: 2 tbsp

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Preparation

• Boil the chickpeas with 3 cups of water in a pressure cooker till for 5-6 whistles or till they are tender. Drain and set aside.
• Heat oil in a pan on medium heat and add the onions and saute till they get light brown in color, add in the ginger-garlic paste and saute for 2 minutes. Add 3 tbsps of chhole masala and tomato puree and cook for 4-5 minutes. Add the boiled chickpeas with 1/4 cup water and cook till oil starts seperating from the mixture.
• Sprinkle the remaining chhole masala and cilantro. Set aside. Make a stiff dough of sooji, all purpose flour, chilli powder and sufficient water, set aside. In another small bowl, mix together gram flour, soda, chilli powder, fennel powder, and oil, add some water and knead into a dough.
• Divide both the semolina and the gramflour dough into four equal parts each. Spread each portion of the semolina dough on your palm and place one portion of the gram flour dough in the centre, seal the edges to make a ball, roll into kachodis.
  
• Heat oil on medium heat and deep fry the kachodis, turning once, till puffed and crisp. Drain on absobent paper and leave it to cool slightly. To serve, place each kachori on a serving plate. Make a large hole in the centre and fill with a generous portion of chole.
• Top with some yogurt and chutneys, add sev. Sprinkle cumin, black salt, chilli powder and cilantro. Serve immediately.

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