One of the most popular chaats that you will see in North India is Raj Kachori. A dish that has so many flavors that will burst in your mouth in just a bite. Whenever you feel like having a delicious yet lip-smacking snack, then you must try this chaat recipe that can be prepared in just 30-40 minutes. This chaat recipe is very successful and is a favourite of many. You can even think of it as a meal in itself as it has so many ingredients in it that keeps your stomach full. It requires a lot of ingredients to make this snack which can be a little time consuming, however, the result of this whole process will make you love it more! To make it more flavorful, you can also add pomegranate seeds over all these ingredients
- 1/2 tablespoon whole wheat flour
- 2 tablespoon ghee
- 2 tablespoon onion
- 1 cup refined oil
- 1 tablespoon gram flour (besan)
- 1/2 cup semolina
- 1 green chilli
- black salt as required
- 1 pinch powdered asafoetida
- 1 teaspoon ginger paste
- chaat masala powder as required
- 100 gm boiled potato
- 1 tablespoon ground coriander seeds
- 2 pinches red chilli powder
- 1 teaspoon green chilli
- 200 gm boiled kala chana
- 1/2 cup moong dal
- 1/3 cup boiled sprouted moong
- 1/4 cup hung curd
- 4 tablespoon green chutney
- 1 teaspoon chaat masala powder
- 1 cup sev
- 1/2 tablespoon cumin powder
- 1/2 cup sweet tamarind sauce
- salt as required
- 2 tablespoon coriander leaves
- 6 papdi
How to make Raj Kachori
- Step 1.To prepare this amazing chaat recipe, take a large bowl and mix together whole wheat flour, semolina, gram flour and ghee. Using a little water, knead the mixture to a thick, pliable dough. Once done, cover the dough with a damp cloth and keep aside for preparing the kachori. Afterwards, soak moong dal in a bowl for 2 hours in a large bowl. Once done, drain the extra water and keep aside.
- Step 2. Next, put a frying pan over medium flame and heat a little ghee in it. Once the ghee is melted, add the soaked moong dal in it and stir fry for a minute. Once fried a bit, turn off the flame and transfer the fried dal to a grinder jar. When the dal is cool enough to handle, grind to a coarse mixture. Then, add all the filling ingredients into the grinding jar and grind them roughly.
- Step 3. Now, take out a small portion of the prepared dough and using a rolling pin, roll it into a small puri. Just like stuffed paratha, fill it with a tablespoon of the filling and fold well. Then, using a little dry flour, roll the puri again. Meanwhile, put a kadhai on high flame and heat refined oil in it. Once the oil is hot enough, add this puri in it and deep fry until the puri is crisp and golden. Once fried, put it on napkin to soak the extra oil. Once done, make a small hole in the centre.
- Step 4. Now, take a mixing bowl and add boiled potatoes in it along with chana and boiled moong sprouts. Mix them with yoghurt, green chutney, sweet tamarind chutney, chaat masala powder, chopped coriander leaves & onion, salt, green chillies. Then, fill the kachori with this mixture and garnish with hung curd, green chutney, sweet tamarind chutney, chaat masala powder, salt, coriander leaves, crushed papdis and cumin powder. Make the final garnishing of sev and serve immediately.