Raj Kachori is also called the king of all kachori and chaat recipes. In this recipe I have shared the recipe of both the out crispy kachori bowl and the appetizing filling. For the first time or amateur cooks, preparing the kachori can be overwhelming and difficult. But always remember the famous saying-" Practice makes a man perfect." So you can try it, else use store-bought kachori bowls. I have prepared filling mixture which makes the filling more flavourful and yummy, otherwise you can stuff it with layers of boiled potato, moong dal sprouts and other ingredients like traditional recipe. But I assure you this filling mixture is more flavourful and appetizing. So, whether you are preparing kachori at home or using store-bought, must try this filling.
The crispiness stays for some time if you leave the kachoris open or cool them completely for 4-5 hours. Then you can place them in an air-tight jar, the crispiness will be there for 5-6 days. So, for family get-togethers or small parties, the kachori can be prepared well ahead. The amount of kachoris prepared with this dough can be vary depending upon the size of kachori.
With this recipe, you can also checkout more kachori and chaat recipes like Mini Dry Moong Dal Kachori Recipe, Onion Kachori Recipe, Banarasi Tamatar Chaat Recipe, Ragda Pattice Chaat Recipe, Kala Chana Chaat Recipe, Ram Laddu Recipe, Palak Patta Chaat Recipe, Aloo Chana Chaat Recipe, Dahi Phulki Chaat Recipe and Dal Pakwaan Chaat Recipe.
Finally, I would like you to visit and try my other related collection recipes like Snacks Recipes Collection and Breakfast Recipes Collection.
Instructions for how to make Raj Kachori at home:
- Firstly, prepare the kachori, filling mixture and curd as mentioned below.
- Then take one kachori and make a hole. Kachori turns crisp once cooled completely.
- Stuff it with 3-4 tablespoons of prepared filling.
- Pour 1-2 tbsp prepared curd, 1 tsp green chutney and 2 tsp tamarind chutney over it.
- Sprinkle a pinch of red chili powder, a pinch of cumin powder and a pinch of chaat masala and garnish it with boondi, sev and chopped tomatoes.
- Raj Kachori is ready to serve. Enjoy this lip-smacking Raj Kachori immediately.
1. Firstly, take 1/2 cup semolina/ sooji/ rava, 2 tbsp wheat flour/ gehun ka atta and 1 tbsp all-purpose flour/ maida in a large mixing bowl.
2. Then start binding the dough by adding 1/4 cup lukewarm water gradually.
3. Knead a medium ( neither too soft nor too stiff) dough. Cover it with wet cloth and set it aside for 20 minutes.
4. After 20 minutes, knead it slightly to make it smooth and divide the dough into four equal parts.
5. Take one part/ ball on a rolling board.
6. Roll it thin with the help of rolling pin and give it a nice round shape with any Raj kachori sized lid. This makes all the Kachoris of same size.
7. For frying it, gently slide one kachori in a hot oil on high flame and after few seconds turn the flame to medium.
8. The oil will bubble, sizzle and the kachori will come on top of the oil. Nudge with a slotted spoon, so that the kachori puffs up while frying.
9. Once the kachori puffs-up then start pouring the hot oil over the kachori with slotted spoon, as shown in the picture. This helps to prepare the thick and crispy base of kachori. This is very important step.
10. Then with the slotted spoon, gently turn over and fry the other side of Kachori. Remove the kachori with the slotted spoon draining as much as oil as possible. Likewise, prepare all Kachoris. Allow all the Kachoris to cool completely, 4-5 hours preferably.
11. Take 1 cup curd in a bowl and beat it with hand whisker. Then add 1 tbsp sugar and 1/2 tsp black salt to it.
12. Mix it really well to dissolve the sugar. Flavourful beaten curd is ready.
13. For filling, take 1 cup sprouted moong dal, 1 cup diced boiled potatoes, 1 finely chopped onion and 2 tbsp finely chopped fresh green coriander in a mixing bowl.
14. Then add 1 tsp chaat masala, 1/4 tsp red chili powder, salt to taste, 1 tbsp lemon juice and 1 tbsp tamarind chutney to it.
15. Next, add 1/3 cup boondi and 1/4 cup chana zor garam. Instead of chana zor garam, boiled black chana or white chana can be added.
16. Mix them all really well. Filling for Raj Kachori is ready.
17. Take a kachori and make a hole. Kachori turns crisp once cooled completely.
18. Stuff it with 3-4 tablespoons of prepared filling.
19. Pour 1-2 tbsp prepared curd, 1 tsp green chutney and 2 tsp tamarind chutney over it.
20. Sprinkle a pinch of red chili powder, a pinch of cumin powder and a pinch of chaat masala and garnish it with boondi, sev and chopped tomatoes. Raj Kachori is ready to serve. Enjoy this lip-smacking Raj Kachori immediately.
Tips:
- Make sure to roll out a thin poori to make puffy Kachori.
- While frying, pouring hot oil on one side of kachori is very important for thick and crispy base.
- In place of moong dal sprouts, boiled moong dal can also be used.
- In place of chana jor, boiled chickpeas can also be used.
- For garnishing, pomegranate is most commonly used for chaat recipes.
- You can add chutneys as per your taste- more or less.
- You can prepare the kachori well ahead and make chaat just before serving to avoid sogginess.
- Raj Kachori tastes great when served immediately.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1/2 cup semolina/ sooji/ rava, 2 tbsp wheat flour/ gehun ka atta and 1 tbsp all-purpose flour/ maida in a large mixing bowl.
2. Then start binding the dough by adding 1/4 cup lukewarm water gradually.
3. Knead a medium ( neither too soft nor too stiff) dough. Cover it with wet cloth and set it aside for 20 minutes.
4. After 20 minutes, knead it slightly to make it smooth and divide the dough into four equal parts.
5. Take one part/ ball on a rolling board.
6. Roll it thin with the help of rolling pin and give it a nice round shape with any Raj kachori sized lid. This makes all the Kachoris of same size.
7. For frying it, gently slide one kachori in a hot oil on high flame and after few seconds turn the flame to medium.
8. The oil will bubble, sizzle and the kachori will come on top of the oil. Nudge with a slotted spoon, so that the kachori puffs up while frying.
9. Once the kachori puffs-up then start pouring the hot oil over the kachori with slotted spoon, as shown in the picture. This helps to prepare the thick and crispy base of kachori. This is very important step.
10. Then with the slotted spoon, gently turn over and fry the other side of Kachori. Remove the kachori with the slotted spoon draining as much as oil as possible. Likewise, prepare all Kachoris. Allow all the Kachoris to cool completely, 4-5 hours preferably.
11. Take 1 cup curd in a bowl and beat it with hand whisker. Then add 1 tbsp sugar and 1/2 tsp black salt to it.
12. Mix it really well to dissolve the sugar. Flavourful beaten curd is ready.
13. For filling, take 1 cup sprouted moong dal, 1 cup diced boiled potatoes, 1 finely chopped onion and 2 tbsp finely chopped fresh green coriander in a mixing bowl.
14. Then add 1 tsp chaat masala, 1/4 tsp red chili powder, salt to taste, 1 tbsp lemon juice and 1 tbsp tamarind chutney to it.
15. Next, add 1/3 cup boondi and 1/4 cup chana zor garam. Instead of chana zor garam, boiled black chana or white chana can be added.
16. Mix them all really well. Filling for Raj Kachori is ready.
17. Take a kachori and make a hole. Kachori turns crisp once cooled completely.
18. Stuff it with 3-4 tablespoons of prepared filling.
19. Pour 1-2 tbsp prepared curd, 1 tsp green chutney and 2 tsp tamarind chutney over it.
20. Sprinkle a pinch of red chili powder, a pinch of cumin powder and a pinch of chaat masala and garnish it with boondi, sev and chopped tomatoes. Raj Kachori is ready to serve. Enjoy this lip-smacking Raj Kachori immediately.
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