Raj Kachori is the most popular chaat recipe of North India. It is a crispy deep fried kachori filled with potatoes, moong dal, crunchy Namkeen, yogurt, spices and chutneys! Basically, the texture of the kachori is more like a puri with a crispy surface. Traditionally, its prepared with all-purpose flour/ maida but I have prepared this kachori mainly with semolina and used little amount of wheat flour and all-purpose flour, which decreases the amount of gluten in the recipe and it is prepared without baking soda. Here is the recipe with step by step instructions and pictures.
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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