Raj Kachori is one of the most delicious and unique chat of Rajasthani cuisine. Raj kachori is a kachori chat stuffed with potato, boondi, crispy wafers, curd and chutneys. This is a fusion of kachori and chat as looks like kachori and have ingredients of a chat. This is a simple recipe and its ingredients depend on your taste and preferences. Stuffing in the kachori gives a unique and tasty texture. Usually I make this kachori during Holi festival.
Raj kachori has so many flavours which will burst in your mouth in just a bite. You can take it whenever you feel crave of delicious chat. The making of raj kachori is similar to pani puri. I make raj kachori using only sooji (semolina) as it becomes more crispy. You can use maida and sooji both. Keep this kachories in air tight container because they losses their crispiness after sometime.
Whenever you want, take out and assemble it with ingredients. You can also add boiled chana and moong as you prefer. You may add pomegranates and crispy bhujia sev which give it a colourful and amazing texture.
You can serve this during festival or any special occasion. You can take it as an evening snack or whenever you want something spicy and tangy. It is enough for full your tummy or if you want to take as a full meal because it has so many ingredients in it that keeps your tummy full. I have already shared the recipe of imli ki chutney and green coriander chutney in previous post.
Salt as per taste
1 tbsp. oil
1/2 tsp. baking powder
Oil for frying
1 potato, boiled
½ cup boondi, soaked in water
2 papadi
½ cup curd, beaten
½ cup imli ki chutney
½ cup green coriander chutney
½ tsp. black salt
½ tsp. bhuna jeera
¼ tsp. red chilli powder
Sev (Bhujia sev) for garnishing
Chopped coriander for garnishing
Add water in small amount and begin to knead. Add water as required. Knead to a soft dough as sooji soaks water and dough will become stiff. Cover the dough and keep aside. After 15 minutes start kneading again. If dough is too stiff then add some water and knead to a firm dough. The dough should not be soft. Cover and keep aside.
Now before rolling knead the dough again and make a medium sized ball from dough.
Roll it to 4 to 5 inches diameter round shape. Do not make the kachoris too thin nor thick.
Heat oil in a pan or kadhai. Once oil become hot, fry the kachori on medium flame.
Gently press the kachori so that it can puff up.
Turn over the kachori and cook from other side.
When it becomes crisp and golden brown in colour, remove from oil. Fry all the kachoris in the same way.
Add some boiled, peeled and chopped potato pieces and boondi.
Add crushed papadi.
Add some beaten curd, imli ki chutney and coriander chutney on the top.
Sprinkle black salt, red chilli powder and bhuna jeera.
Sprinkle some sev and chopped coriander leaves on top.
Serve immediately.
Raj kachori has so many flavours which will burst in your mouth in just a bite. You can take it whenever you feel crave of delicious chat. The making of raj kachori is similar to pani puri. I make raj kachori using only sooji (semolina) as it becomes more crispy. You can use maida and sooji both. Keep this kachories in air tight container because they losses their crispiness after sometime.
Whenever you want, take out and assemble it with ingredients. You can also add boiled chana and moong as you prefer. You may add pomegranates and crispy bhujia sev which give it a colourful and amazing texture.
You can serve this during festival or any special occasion. You can take it as an evening snack or whenever you want something spicy and tangy. It is enough for full your tummy or if you want to take as a full meal because it has so many ingredients in it that keeps your tummy full. I have already shared the recipe of imli ki chutney and green coriander chutney in previous post.
Ingredients:
For Kachori –
2 cup Sooji (semolina)Salt as per taste
1 tbsp. oil
1/2 tsp. baking powder
Oil for frying
For Stuffing –
1 cup boiled moong and kala chana1 potato, boiled
½ cup boondi, soaked in water
2 papadi
½ cup curd, beaten
½ cup imli ki chutney
½ cup green coriander chutney
½ tsp. black salt
½ tsp. bhuna jeera
¼ tsp. red chilli powder
Sev (Bhujia sev) for garnishing
Chopped coriander for garnishing
Instructions:
Making of kachori –
Take sooji, oil, salt and baking powder in a mixing bowl. Mix everything very well.
Add water in small amount and begin to knead. Add water as required. Knead to a soft dough as sooji soaks water and dough will become stiff. Cover the dough and keep aside. After 15 minutes start kneading again. If dough is too stiff then add some water and knead to a firm dough. The dough should not be soft. Cover and keep aside.
Now before rolling knead the dough again and make a medium sized ball from dough.
Roll it to 4 to 5 inches diameter round shape. Do not make the kachoris too thin nor thick.
Heat oil in a pan or kadhai. Once oil become hot, fry the kachori on medium flame.
Gently press the kachori so that it can puff up.
Turn over the kachori and cook from other side.
When it becomes crisp and golden brown in colour, remove from oil. Fry all the kachoris in the same way.
Assembling of Raj Kachori –
Collect all the ingredients before stuffing. Take one kachori in a serving plate. Make a small hole in the centre. Add some boiled chana and moong.
Add some boiled, peeled and chopped potato pieces and boondi.
Add crushed papadi.
Add some beaten curd, imli ki chutney and coriander chutney on the top.
Sprinkle black salt, red chilli powder and bhuna jeera.
Sprinkle some sev and chopped coriander leaves on top.
Serve immediately.
Tips:
- The dough should be firm not stiff.
- You can skip moong and chana.
- Adjust salt and spices according to your taste.
- Store kachories in airtight container.
- You can garnish with some pomegranate seeds.
Comments
Post a Comment