Make this Dhakai Chat Mast Bahar!


Semolina – 2 cups
Maida flour – 1/2 cup
Rice flour — 1 cup
Oil to fry kachoris

For filling

Curd of yogurt – 2 cups, beaten and wheyed
Onion – 2, chopped
Ready chana masala – 1/4 cup
Bhalle or Vadas – 10
Sweet chutney – 1 cup
Green chutney – 1 cup
Sprouts – 1 /2 cup, cooked
Bhujia/ sev – 100 gms
Potato – 5, cooked and diced
Coriander leaves – 1/3 cup, chopped
Dhaniya powder – 1 tsp, roasted
Jeera powder – 2 tsp, roasted
Chaat masala
Garam masala
Red chilli powder to per taste
Water as required
Salt as per taste


  1. Mix semolina, rice flour andmaida flour with water and make a stiff dough.
  2. Divide and make10 pedas.
  3. Roll into 6 inch discs and fry on medium flame. They will puff up.
  4. If the puris are not crisp after cooking, try again.
  5. Cool the crisp fluffy kachorees before stuffing.
  6. Punch a hole in the kachori. Put 2 crushed vadas (or bhalle), a tbsp of chana masala, a little sprouts, 1 tbsp potatoes and 1 tsp onions.
  7. Pour yogurt to cover the kachori.
  8. Garnish with green chutney and sweet chutney, a pinch of the dry powders and salt.
  9. Sprinkle bhujia and coriander leaves and serve.

Cook It Up is a weekly cooking column. Recipes being posted in the column is crafted by Gujarat’s Number 1 Chef, Aman Tandon. Column is being published on every Tuesday. Follow to read more articles from this column.

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Chef Aman Tandon
Chef Aman Tandon is the Regional Executive Chef at The Pride group of Hotels, Ahmedabad wherein he oversees the complete management of three F&B outlets – Cafetreat, Casablanca and Posh. His distinct creative culinary style have been appreciated by Hollywood and Bollywood stars, International Cricketers, Olympians, Politicians and industrialists. At, he write a weekly cooking column- Cook It Up.

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