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Raj Kachori is a popular and indulgent Indian street food delicacy that hails from the royal state of Rajasthan, India. This exquisite dish is a feast for the senses, known for its vibrant colours, diverse textures, and an explosion of flavours. Raj Kachori is essentially a stuffed, deep-fried pastry shell, typically larger than regular kachoris, and it's renowned for its ability to hold a plethora of delectable fillings and toppings. The name "Raj Kachori" itself reflects its regal heritage, with "Raj" meaning royal. It's often served as a special treat during festive occasions, celebrations, and as a delightful street food snack in various parts of India.
Portion size: 3-4 servings
Preparation time: 10 mins
Cooking time: 50 mins
Calories: 126 kcal per portion
Ingredients:
Brown chana soaked ½ cup
Chickpea soaked ½ cup
Salt as per Taste
Baking Soda a pinch
Green whole moong soaked 1 cup
For Kachori Dough:
All purpose flour ½ bowl
Semolina ½ bowl
Salt 1/2 tsp
Warm water
Raj kachori stuffing:
Besan ½ cup
Salt ½ tsp
Red Chilly Powder ½ tbsp
Turmeric Powder 1 tsp
Cumin Powder ½ tbsp
Coriander powder ½ tsp
Baking Soda a pinch
Oil 2 tbsp
Water 2 tbsp
Topping:
Potato boiled
Dahi bhalla
Chaat masala
Curd sweetened
Raw mango chopped
Dal moth namkeen
Nylon sev
Beetroot juliennes
Pomegranate seeds
Method:
For the Filling:
1. Begin by cooking soaked chickpeas and brown chana in a pressure cooker with water, salt, and a pinch of baking soda for 4-5 whistles.
2. In a separate pan, boil soaked green moong with water and a pinch of salt until they are tender.
For the Kachori Dough:
1. In a flat plate, combine refined flour, suji (semolina), salt, and warm water. Knead the mixture into a smooth dough.
2. Cover the dough with a clean cloth and let it rest for 10-15 minutes.
For the Kachori Stuffing:
1. In a bowl, mix besan (gram flour), red chilli powder, turmeric powder, salt, cumin powder, coriander powder, a pinch of baking soda, oil, and water to create a thick paste.
Assembly:
1. Take a portion of the kachori dough and create a small well in the centre.
2. Add a spoonful of the prepared stuffing and seal the kachori by pressing the edges.
3. Gently flatten it with your palm and shape it into a round disc.
Frying:
1. Heat oil in a pan and deep fry the kachori until they puff up and turn golden brown.
2. Remove them and let excess oil drain on a kitchen tissue.
Assembling the Raj Kachori:
1. Take a kachori and carefully break it open from the centre to create a cavity.
2. Fill the cavity with boiled chickpeas, brown chana, boiled green moong, salt, red chilli powder, crushed boiled potatoes, and chaat masala.
3. Add dahi bhalla, chopped raw mango, green chutney, saunth chutney, and sweetened curd on top.
4. Finish by garnishing with dal moth namkeen, nylon sev, beetroot juliennes, and pomegranate seeds.
Your delicious Raj Kachori is now ready to be served!
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