April 22, 2024
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      wellhealthorganic.com

Raj Kachori

wellhealthorganic.com Raj Kachori: Raj kachori, often hailed as the monarch among kachoris, stands as a beloved chaat delicacy originating from North India.

Raj Kachori

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Cuisine: Indian Street Food, North Indian

Course: Snacks, Starters

Diet: Vegetarian

Difficulty Level: Moderate

Ingredients:

For Raj Kachori:

  1. 1 cup fine rava (160 grams)
  2. 3 tablespoons whole wheat flour
  3. 2 tablespoons besan (gram flour)
  4. ½ teaspoon salt
  5. ¼ teaspoon red chili powder
  6. ¼ teaspoon fennel powder
  7. ⅛ teaspoon black pepper powder
  8. 1 teaspoon oil
  9. ⅛ teaspoon baking soda
  10. 7 to 8 tablespoons water (or as required)
  11. Oil for deep frying

For Chaat Stuffing:

  1. 1.5 cups boiled chana
  2. 1.5 cups boiled moong or steamed moong sprouts
  3. 1.5 cups boiled and peeled potato cubes
  4. 10 to 12 papdi
  5. Fine sev (as required)
  6. Chaat masala powder (as required)
  7. ⅓ cup Green Chutney
  8. ⅓ cup sweet chutney
  9. ½ cup beaten curd (yogurt)
  10. Black salt (as required)
  11. Roasted cumin powder (as required)
  12. Red chili powder (as required)
  13. Finely chopped coriander leaves (as required)

Also Read: Porridge

Instructions:

For Making Raj Kachori Dough:

  1. In a mixing bowl, combine 1 cup fine rava, 3 tablespoons whole wheat flour, and 2 tablespoons besan.
  2. Add ½ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon fennel powder, and ⅛ teaspoon black pepper powder. Also, add ⅛ teaspoon baking soda or 2 to 3 pinches of it.
  3. Drizzle 1 teaspoon oil and mix everything well with clean fingertips.
  4. Gradually add 7 to 8 tablespoons water, kneading the mixture into a firm dough.
  5. Ensure the dough is not too soft; it should be firm. If the dough appears wet initially, continue kneading until the rava absorbs the water.
  6. Cover the dough with a moist kitchen towel and let it rest for 30 minutes.
  7. After resting, knead the dough again and form medium-sized balls.
  8. Roll each ball into a 4 to 5-inch diameter round, ensuring it’s neither too thin nor too thick. Keep the rolled kachoris covered with a moist kitchen towel.

For Frying Raj Kachori:

  1. Heat oil for deep frying in a kadai. To check if the oil is ready, add a tiny piece of dough. If it rises gradually and steadily, the oil is ready.
  2. Gently slide the kachori into the medium-hot oil. It should come up to the surface quickly.
  3. Using a slotted spoon, nudge the kachori to help it puff up like a poori.
  4. Fry until the base turns golden, then flip the kachori and continue frying. Press the edges gently with the slotted spoon for even frying.
  5. Fry until the kachori’s crust is crisp and golden. Remove from oil and drain excess oil on kitchen paper towels.

Also Read: Baby Corn Chilli

Assembling and Making Raj Kachori:

  1. Before assembling, gather all the chaat ingredients.
  2. Place one kachori on a serving plate or bowl and break the top crust to create space inside.
  3. Add boiled chana, boiled potato cubes, and boiled or steamed moong sprouts.
  4. Top with beaten curd, green chutney, and sweet tamarind chutney as desired.
  5. Sprinkle black salt, roasted cumin powder, and red chili powder.
  6. Crush some papdi and add on top along with some boondi. Sprinkle fine sev.
  7. Garnish with pomegranate arils and chopped coriander leaves.
  8. Serve immediately and repeat the assembling process for all kachoris.