Cranberry with Raj Kajchori
Ingredients
• 4 pcs ready kachori poori
• 100 gms imli chutney
• 100 gms green mint chili chutney:
• 1 tsp chaat masala
• 1 tsp aamchur / dry mango powder
• ½ cup sev
• 2 tbsp coriander, finely chopped
• 2 tbsp onion, finely chopped
• 8 tbsp chopped cranberries
KACHORI STUFFING
• 2 potatoes – boiled, peeled and cubed
• 1 cup chickpea / chana, soaked and boiled
• 1 cup green moong dal, soaked and boiled
• ¼ cup cranberries
• ¼ cup boondi
• ½ tsp kashmiri chili powder
• ½ tsp cumin powder
• 1 tsp salt
• 2 tbsp fresh coriander chopped
CRANBERRY RAITA
• 2 cup yoghurt
• ½ tsp cumin powder
• 1 tsp rock salt
• ½ cup cranberries
Directions
To make the cranberry raita, blend the yoghurt, cumin powder, rock salt, and cranberries in a mixer. Refrigerate to chill for one hour.
To make the kachori stuffing, mix all stuffing ingredients in a bowl and add seasoning.
Take the kachori and lightly crack a hole on the top.
Stuff with the kachori stuffing, top up with 1 tsp imli chutney and 1 tsp green chutney.
Add the chilled cranberry raita to each poori, then sprinkle with chaat masala, aamchur, and salt.
Now add the crispy sev, 1 tbsp chopped cranberries, 1 tsp coriander and 2 tsp chopped onion as garnish on the kachori. Serve Immediately.
About Saransh Goila:
Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.