Raj kachori

Raj kachori 

 Raj kachori recipe with step by step pics.  Raj kachori is aptly called as the king of all kachoris or a king sized kachori simply because it is royal, rich and splendid dish.  The raj kachori recipe I am sharing is a slightly simplified or easier versionone of the unique and popular chaat recipe prepared as a fusion between kachori and other chaat ingredients.  the recipe is quite simple and is made by stuffing the chaat ingredients within the kachori bowl.  but this recipe covers both preparations of kachori and assembling of chaat ingredients.

basically, the texture of the kachori is more like a puri with a crispy surface. the traditional flaky texture of a normal kachori does not actually help for the stuffing and hence it is prepared more like crisp and hard puri. in addition the stuffing used in this recipe is also slightly different. i have added the combination of chickpea, chopped potatoes with fresh which pomegranates makes it unique from other chaat recipes.

 Ingredients

 for raj kachori dough:

 • 1½ cup maida

  • 1/2 cup rava

 • ¼ tsp baking soda

 • ½ tsp salt

 • 2 tbsp hot oil

 • ½ cup water to knead

 • oil for frying

 for chaat:

 • ½ cup chickpea / chana soaked & boiled

 • 1 potato boiled & peeled

 • ½ cup green moong dal soaked & boiled

 • ¼ cup green chutney

 • 1 cup curd

 • ¼ cup imali chutney

 • 1 tsp cumin powder

 • 1 tsp chaat masala

 • 1 tsp kashmiri chilli powder

 • 1 tsp dry mango powder

 •1 tsp salt

 • ¼ cup boondi

 • ½ cup sev

 • ½ cup pomegranate

 • 2 tbsp coriander finely chopped

 • 2 tbsp onion finely chopped

 How to make Raj kachori:-

 • Firstly, in a large mixing bowl take 1½ cup maida, ½ cup rava, ¼ tsp baking soda and ½ tsp salt.  mix well.

 • pour 2 tbsp of hot oil over flour and crumble.add in water as required and knead 5 minutes.

 • prepare smooth and stiff dough adding water as required.now pinch a ball sized dough, and flatten it.

 • grease the ball with oil to prevent from sticking.roll slightly thick like poori using a rolling pin.drop the rolled kachori into the hot oil.

 • splash oil gently over the poori and press with the spoon to puff up.flip over and fry the kachori until golden brown all over.

 • drain off the kachori over kitchen paper allowing to cool completely.

 How to make prepare Raj kachori filling:-

 • firstly take a poori and make a hole.  poori turns crisp once cooled completely (after 2 hours)

 • stuff with 1 tbsp boiled potato, 1 tbsp boiled chana and 2 tbsp boiled moong dal.

 • also pour 2 tbsp curd.

 • now pour a tsp of green chutney and tamarind chutney.

 • also sprinkle chilli powder, cumin powder, chaat masala, aamchur and salt.

 • further drizzle half tsp of curd, green chutney and tamarind chutney.

•  garnish with 2 tbsp sev, 1 tbsp boondi, 1 tbsp pomegranate, 1 tsp coriander and 2 tsp onion.

 • Finally, enjoy raj kachori as a chaat.