Raj Kachori

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Also popularly called the "King of Chaats in India", Raj Kachori is an ultimate lip-smacking delight that takes the heart of every chaat lover in no time. Not to mention, the dish is loaded with a unique blend of tangy, spicy and sweet flavors that burst in your mouth in just the first bite. One of the most loved chaats of India after the very famous golgappas or pani puri, it can be easily prepared at home and takes just about a couple of minutes to assemble the kachori all together. Also, it won't be incorrect to say that Raj Kachori is a meal in itself as it scrumptiously filled with a nutritious mix of sprouts, boiled chickpeas, cucumber and boiled potatoes. Having said that, the pre-prep of making Raj Kachori is little tedious because it requires a lot of ingredients to be prepared in advance. Therefore, if you can do the pre-prep such as boiling the potatoes, making sprouts and chutneys, or making the moong dal pakoris a day in advance, assembling them together gets very simple. If you are organizing a birthday, a kitty party or just a family get together at home, do the pre-prep in advance and you are good to go on day of the party.

Also Check Out the GOLGAPPA RECIPE and SWEET TAMARIND CHUTNEY RECIPE


Raj Kachori


INGREDIENTS

For Puri of Raj Kachori (Yields 8 to 10 Puris)

  • Maida/All Purpose Flour - 2/3 cup
  • Sooji/Semolina - 1/4 cup
  • Besan - 2 tbsp
  • Oil - 2 tsp + for deep frying
  • Salt - 1/2 tsp or as per taste
  • Baking soda - 1/4 tsp
For Filling
  • Soaked and boiled black chickpeas - 1/4 cup
  • Moong sprouts - 1/4 cup
  • Cubed boiled and peeled potatoes - 1/4 cup
  • Finely chopped onions - 1/4 cup
  • Finely chopped cucumber - 1/4 cup
  • Finely chopped fresh coriander - a handful
  • Lemon juice - 1 tbsp
  • Salt - as per taste
  • Black salt - 1 tsp or as per taste
  • Chaat masala - 1 tsp or as per taste
  • Red chili powder - 1/2 tsp or as per taste
  • Roasted cumin powder/bhuna jeera powder - 1/2 tsp or as per taste
  • Moong dal pakodis(soaked in warm water) - 10 to 12, you can also use soaked savory boondi
  • Thick whisked curd(slightly sweetened) - 3 to 4 cups
  • Sweet tamarind chutney - as needed
  • Green mint coriander chutney - as needed
  • Crushed papdi - as needed
  • Pomegranate pearls - a handful, for garnish
  • Fine sev/nylon sev - a handful, for garnish

PS - Feel free to use any stuffing of your choice. You can also use beetroot and ginger juliennes for garnishing.



Raj Kachori


METHOD

For Making Puri

  • In a bowl, combine flour, semolina, besan, salt and baking soda. Mix nicely.
  • Rub in the oil using your hands.
  • Using a little warm water at a time, knead a semi-stiff dough just like poori.
  • Cover with a damp cloth and rest for 30 minutes.
  • After 30 minutes, again knead the dough for 2 to 3 minutes. 
  • Pinch out lemon size balls and roll into thin pooris. If you wish, you can cut them into a perfect circle using a steel katori.
  • Nicely heat oil in a kadhai.
  • Once the oil is hot enough, slide in a rolled poori and puff by pressing the slotted spoon.
  • As soon as the poori puffs, switch the heat to medium.
  • Fry the poori from both sides until nicely crisp. Transfer on a plate.
  • Fry all the pooris in the same way.
  • Let the pooris cool down to room temperature. Do not cover them all this while.
  • Once the pooris are cooled, assemble the kachori by filling in the stuffing. 
  • Store the left-over pooris in an air-tight container to be used later.
Assembling Raj Kachori
  • In a bowl, nicely combine potatoes, chickpeas, moong sprouts, onions, cucumber and freshly chopped coriander. Season with salt, black salt, chaat masala, red chili powder and roasted cumin powder. Also mix in lemon juice.
  • Place one kachori in a serving plate or a bowl.
  • Break the upper crust of the kachori to make a hole for the filling.
  • Add in some crushed papdi.
  • Next, crush one or two moong dal pakoris and add in the kachori.
  • Top it with the potato/chickpea/onions/sprouts filling.
  • Add a bit of green and tamarind chutney.
  • Fill the kachori with chilled sweetened curd and let it overflow. Sprinkle some chaat masala, bhuna jeera and red chili powder. 
  • Add another layer of the chutneys. Garnish with sev and pomegranate pearls.
  • Serve immediately.


Raj Kachori


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