The Raj Kachori is a chaat from Rajasthan which can only be described as a thermonuclear explosion of flavours. It is crispy from the outside and soft on the inside, composed of soft pakodis, aloo bhujiya, sweet chutney and covered with a liberal helping of curd.
Ingredients of Raj Kachori
Also Read: Samosa Chaat
Step Wise Method Of Raj Kachori
- Take a large bowl and mix the whole wheat flour, semolina, gram flour and ghee. Using a little water, knead the mixture into a thick, flexible dough.
- Once done, cover the dough with a damp cloth and set aside to prepare the kachori. Then soak the moong dal in a bowl for 2 hours in a large bowl.
- Once done, drain the extra water and set aside. Put a pan on a medium flame and heat a little ghee.
- Once the ghee has melted, add the soaked moong dal and sauté for a minute. Once fried turn off the flame and transfer the dal into a grinder jar.
- When the dal is cold enough to handle, grind it into a coarse mixture. Then add all the filling ingredients to the grinding jar and coarsely grind them.
- Take out a small portion of the dough and using a rolling pin, roll it into a small puri.
- Just like the stuffed paratha, fill it with a tablespoon of filling and fold well. Then roll the puri again.
- Meanwhile, put a kadhai on high heat and heat refined oil in it. Once the oil is hot enough, add this puri and fry it until the puri is crisp and golden.
- Once fried, put it on a towel to soak the extra oil. When finished, make a small hole in the center.
- Take a mixing bowl and add boiled potatoes with chana and boiled moong sprouts. Mix them with yogurt, green chutney, sweet tamarind chutney, chaat masala powder, chopped cilantro leaves and onion, salt, green peppers.
- Then fill the kachori with this mixture and garnish with hanged curds, green chutney, sweet tamarind chutney, chaat masala powder, salt, coriander leaves, crushed papdis and cumin powder.
- Make the final sev garnish and serve immediately.