raj kachori recipe | how to make raj kachori chaat recipe with detailed photo and video recipe. perhaps one 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.
i have shared a quite a few kachori recipes till now, but i wanted to share the raj kachori chaat since a long time. moreover, i have also shared the kachori chaat recipe prepared with the khasta kachori. but i wanted specifically to post the raj kachori chaat recipe which holds a slight difference with the kachori recipe. 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 pomegranates which makes it unique from other chaat recipes.
furthermore, some easy tips, suggestions and variations to raj kachori recipe. firstly, for the first time or amateur cooks, preparing the kachori can be overwhelming and difficult. hence i can recommend you to opt for the store bought kachori’s and then prepare the stuffing yourselves. secondly, the stuffing the can be varied with as per the preference and choice. so you can mix and match with sprouts, boiled chickpea, boiled aloo and also other choices of vegetables. lastly, the kachori should remain fresh for 1-2 days by maintaining its crisp and hard texture. so you can technically prepare the kachori’s well ahead and assemble the kachori as required.
finally, i would like to highlight my other chaat recipes collection with this post of raj kachori recipe. it includes recipes like pav bhaji, vada pav, aloo chaat, sukha puri, katori chaat, matar kulcha, aloo tikki chaat, dahi vada, aloo kachori, rava kachori, khasta kachori and kachori chaat. also, do visit my other similar recipes collection like,
raj kachori video recipe:
recipe card for raj kachori chaat recipe:
raj kachori recipe | how to make raj kachori chaat recipe
Ingredients
for raj kachori dough:
- 1½ cup maida / plain flour / refined flour
- ½ cup rava / semolina / suji, fine
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp hot oil
- ½ cup water, to knead
- oil for frying
for chaat:
- 1 potato, boiled & peeled
- ½ cup chickpea / chana, soaked & boiled
- ½ cup green moong dal, soaked & boiled
- 1 cup curd
- ¼ cup green chutney
- ¼ cup tamarind chutney
- 1 tsp kashmiri chilli powder
- 1 tsp cumin powder
- 1 tsp chaat masala
- 1 tsp aamchur / dry mango powder
- 1 tsp salt
- ½ cup sev
- ¼ cup boondi
- ½ cup pomegranate
- 2 tbsp coriander, finely chopped
- 2 tbsp onion, finely chopped
Instructions
- 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 immediately as a chaat.
how to make raj kachori recipe with step by step photo:
- 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.
- now 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 immediately as a chaat.
notes:
- firstly, prepare the poori well ahead and make chaat just before serving.
- also, you can use stuffing into poori, however i avoid to have enough room for stuffing.
- additionally, stuff dahi bhalla into raj kachori to have street style.
- finally, raj kachori recipe tastes great when served immediately to avoid sogginess.