Raj Kachori Recipe This recipe is considered to be the most delicious among chaat. The main origin of this kachori is from Indian state named Rajasthan. People of Rajasthan makes kachoris as when are were going to the long trip so that they carry kachoris as they are eatables after many days too. The storing period is quite longer for them. They make stuffed kachoris like sometime they stuffed potato stuffing and sometime green peas. So this idea is also comes from there. In this kachori, we are going to stuff boiled chickpea and potato and many more delicious chutney and spices. So let’s get started.
Necessary Ingredients Required For Raj Kachori
For Kachori Dough
- All purpose flour = 2 cups
- Semolina/suji/rava = 3/4 cup
- Salt = as per taste
- Oil = 3 tbsp, hot
- Baking soda = 1/2 tsp
- Oil = for frying
- Potato = 2, boiled, peeled and chopped
- Chickpea = 1 cup, boiled
- Green chutney = 1/2 cup
- Tamarind chutney = 1/2 cup
- Curd = 1..5 cup
- Kashmiri red chili powder = 2 tsp
- Salt = as per taste
- Cumin powder = 1 tsp
- Chaat masala powder = 1 tsp
- Dry mango powder = 1 tsp
- Boondi = 1/2 cup
- Sev = 1/2 cup
- Onion = 1, finely chopped
- Coriander = 1 tbsp, finely chopped
Firstly soak chickpea overnight and then boil the well by adding some salt in it. Keep aside.
Boil potatoes, peel them off and chop in small cubes. Keep aside.
Finely chop, onion and coriander.
Take a mixing bowl, add fine flour, semolina, salt and baking powder in it and mix well all the dry ingredients.
Heat up the oil well and then add oil in dry flour and mix well. Now gradually add water in it and knead a smooth and stiff dough from it.
Pinch a portion from the dough and make a round ball of it. Flatten it by using rolling pi, add oil if it sticks and roll a thick flat disc from it.
Heat oil well in a wok and then fry the prepared kachori until it puff up. To puffing it up, gently press on it when adding in oil and fry it from both the sides till it turn crisp and golden in color.
Shake off the excess oil and transfer it to a plate. Make all the kachori with the similar process.
Making Of Raj Kachori
Make a hole in kachori, then add a spoonful of boiled and chopped potatoes.
Then add a spoonful of boiled chickpea.
Add curd, then green chutney, then tamarind chutney. Add little more of chickpea and again add all the chutney. Now sprinkle some chaat masala, cumin powder, kashmirir red chili powder, dry mango powder and salt.
Now add some sev and boondi and chopped onion and coriander.
Finally, your delicious raj kachori is now ready to serve. Serve it and enjoy.
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Recipe Source: Hebbars Kitchen
Image Source: Recipes Buddy