Raj Kachori Recipe: Perhaps one of the most unique and popular chaat recipes, made by combining kachori and other chaat ingredients. The recipe is straightforward, consisting of stuffing the chaat ingredients into the kachori bowl. However, this recipe covers both the preparation of kachori and the assembly of chaat ingredients.
Street food recipes are always a popular choice among the Indian diaspora, whether in India or abroad. Certain icing recipes, such as pani puri, sev puri, and even dahi puri, are extremely popular, but there are others as well. Raj kachori is one such recipe that is typically served as a dessert.
Essentially, the texture of the kachori is similar to that of a puri with a crispy surface. The traditional flaky texture of a regular kachori does not help the stuffing, so it is prepared more like a crisp and hard puri. Furthermore, the stuffing used in this recipe is slightly different.
In addition, some simple tips, suggestions, and variations to the raj kachori recipe. To begin with, preparing kachori for the first time or for inexperienced cooks can be overwhelming and difficult.
Recommend purchasing store-bought kachori and preparing the stuffing yourself. Second, the stuffing can be changed according to personal preference. As a result, you can experiment with sprouts, boiled chickpeas, boiled aloo, and other vegetables. Finally, the kachori should keep for 1-2 days by maintaining its crisp and hard texture. As a result, you can technically prepare the kachori ahead of time and assemble the kachori as needed.
Raj Kachori Recipe
for raj kachori dough:
- 1.5 cup maida / plain flour / refined flour
- 1/2 cup rava / semolina / suji (fine)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp hot oil
- 1/2 cup water (to knead)
- oil for frying
- 1 potato (boiled & peeled)
- 1/2 cup chickpea / chana (soaked & boiled)
- 1/2 cup green moong dal ( soaked & boiled)
- 1 cup curd
- 1/4 cup green chutney
- 1/4 cup tamarind chutney
- 1 tsp kashmiri chilli powder
- 1 tsp cumin powder
- 1 tsp chaat masala
- 1 tsp aamchur / dry mango powder
- 1 tsp salt
- 1/2 cup sev
- 1/4 cup boondi
- 1/2 cup pomegranate
- 2 tbsp coriander (finely chopped)
- 2 tbsp onion (finely chopped)
- To begin, combine 1½ cup maida, 1/2 cup rava, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a large mixing bowl. Combine thoroughly.
- 2 tbsp hot oil poured over flour and crumbled
- Add water as needed and knead for 5 minutes.
- Make a smooth and stiff dough, adding water as needed.
- Now, pinch a ball-sized piece of dough and flatten it.
- To keep the ball from sticking, grease it with oil.
- Using a rolling pin, roll the dough slightly thicker than a poori.
- Pour the hot oil over the rolled kachori.
- Gently drizzle oil over the poori and press with a spoon to puff up.
- Fry the kachori on the other side until golden brown all over.
- Allow the kachori to cool completely after draining it on kitchen paper.
- Make a hole in a poori now. When the poori has completely cooled, it becomes crisp (after 2 hours)
- 1 tablespoon boiled potato, 1 tablespoon boiled chana, and 2 tablespoons boiled moong dal
- Pour in 2 tbsp curd as well.
- Pour in a tsp of green chutney and a tsp of tamarind chutney.
- Sprinkle with chilli powder, cumin powder, chaat masala, aamchur, and salt to taste.
- Drizzle with half a teaspoon of curd, green chutney, and tamarind chutney.
- 2 tbsp sev, 1 tbsp boondi, 1 tbsp pomegranate, 1 tsp coriander, 2 tbsp onion
- Finally, serve raj kachori as a chaat right away.
- To begin, make the poori ahead of time and the chaat just before serving.
- You can also stuff poori with stuffing, but I avoid having enough room for stuffing.
- In order to have street style, stuff dahi bhalla into raj kachori.
- Finally, to avoid sogginess, serve the raj kachori recipe immediately.
Also Read: Moong Dal Halwa