RAJ KACHORI RECIPE | CHAAT RECIPES

     Raj kachori is one of my favourite chaat and order where ever I find it in the menu in restaurants. I have had this 2-3 times and love it a lot.  But now its more than 2 yrs since I had it. Somehow I remembered last weekend and thought of trying on my own at home. So finally I made yesterday and had it heartily. And I am disclaiming this recipe may not be the authentic one, but I can assure it turns out to be finger licking good.. Vj too loved it when I made it for  him. Its sure full of calories with all those deep fried stuffs and curd, still, once in a while its sure a treat for you. You can make your guest wonder too by making this for them. You can make the sev, both chutneys a day ahead, even if you want to make (if you have large air tight containers) you can make the puris too ahead and make your job easier the day when you are preparing. All the chaat recipes have few ingredients to make, but once you make and keep it, you can enjoy these easily. Please refer to the chutney recipes and sev and papdi recipes by following the links in the ingredients table.

Raj Kachori Recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 20 mins    |  Cook time:20 mins    |  Serves: 4

Ingredients

For the puri 

Maida/ All purpose flour	1 cup
ceroti / fine semolina*	1/4 cup
Corn flour	1 tsp
Oil	2 tblsp
Salt	As needed
Oil	for deep frying

* Optional

Other ingredients for making raj kachori

Potato	1 or 2
Kabuli channa(brown chickpeas)	1/2 cup
Whole green moong	1/2 cup
Curd	1 cup
Sugar	1 tsp
Papdi*	5-6
Green chuntey	As needed
Sweet chutney	As needed
Sev	As needed
Coriander leaves, chopped	As needed
Chaat masala*	As needed
Red chilli powder	As needed

Method

1. Soak both channa and green moong over night and pressure cook separately for 3 whistles. You can cook potato along with this too.In a mixing bowl, mix the flour with semolina, corn flour, salt, oil well and make a tight dough by sprinkling water little by little. Let it set for minimum 1 hr so that it will be easy to roll. 
2. After an hour knead well to a smooth dough and divide into equal size balls say 6- depending on how big you want the kachori.
3. Roll into a round circles. Heat oil in a kadai and let it be hot. Drop the puri one by one , it should puff up as shown in the picture. So make sure the oil is hot enough.
4. After it puffs up, lower the flame to maximum low and cook both side to get a golden brown crispy puri. Make all the ingredients ready including the chutneys.
5. At the time of serving, you can break the puri in the middle and fill it with mashed potaotes, channa, moong and a crushed papdi. Add both the chutneys.
6. Beat curd smoothly with little salt and sugar. Top the kachori with generous curd, both chutneys again and sprinkle sev over and garnish with more channa and moong and coriander leaves. You can also sprinkle the chaat masala and red chilli powders as needed.

Notes

• The puri should be crisp for this and make sure you fry in low flame to make it crisp.
• I like mine on sweeter side, so add lots of sweet chutney and add sugar in curd. So adjust the ingredients according to suit your taste.
• You can use ready made store bought sev and chutneys available in the stores for easy job or pre plan and make the before day and keep.
• You can also top pomegranate in this. Amchur powder can be sprinkled.

Blissfully delicious RAJ Kachori, serve immediately as you prepare. Enjoy the royal treat! Its full of deliciousness .

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