Raj Kachori Recipe (Rajasthani Raj Kachori Chaat)

Ingredients

• 1 cup medium sized rava (suji)
• 1 cup maida (plain flour)
• a pinch of haldi powder (turmeric powder)
• salt (namak) to taste
• maida (plain flour) for rolling
• oil for frying
• 4 tbsp besan (gram flour)
• 1/2 tbsp rava (suji)
• 1/2 tsp red red chilli powder
• 1 tbsp oil
• 1/4 tsp baking soda
• salt (namak) to taste
• 3 cups boiled potato cubes
• 1 1/4 cups soaked and boiled kala chana (brown chick peas)
• 1 1/4 cups soaked and boiled moong (whole green gram)
• 1 1/2 tsp red chilli powder
• 1 1/2 tsp chaat masala
• 1 1/2 tsp roasted cumin seeds (jeera) powder
• 1 tsp black salt (sanchal) to taste
• salt (namak) to taste
• 20 tbsp navratna chivda
• 5 cups whisked curds (dahi)
• 5 tbsp powdered sugar
• 20 tbsp crushed papdi
• black salt (sanchal) for sprinkling
• roasted cumin seeds (jeera) powder for sprinkling
• chaat masala for sprinkling
• 20 tbsp nylon sev
• 10 tbsp fried masala chana dal
• 10 tbsp pomegranate seeds (anardana)
• 1/4 cup finely chopped coriander (dhania)
• 2 tbsp ginger (adrak) juliennes
• 2 tbsp beetroot juliennes

Steps

1. Combine semolina, plain flour, turmeric and salt in a deep bowl and using ¾ cup warm water knead into a semi soft dough.
2. Cover with a damp muslin cloth and rest it for 10 to 15 minutes.
3. Divide the dough into 10 equal portions.
4. Take a portion of the dough and shape it into a vati shape.
5. Stuff ½ tsp besan filling in the center of the vati and seal the edges. Remove the top and flatten it on a rolling board.
6. Roll the dough into slightly thick 100 mm. (4’’) diameter circle using little plain flour for rolling.
7. Heat the oil in a kadhai and deep-fry the kachoris one at a time on high flame till it fluffs up.
8. Once fluffed, deep-fry the kachori on slow flame for 3 to 4 minutes or until it becomes crispy and light brown in colour.
9. Remove on absorbent paper and keep aside.
10. Repeat steps 4 to 9 to make 9 more kachoris. Keep aside.
11. To make raj kachori, combine curd and sugar in a deep bowl, whisk well and keep aside.
12. Make a depression in the center of the kachori and put approx. ½ cup of the stuffing.
13. Top it with up 2 tbsp namkeen chivda, ½ cup curd, 2 tbsp crushed papdi, 2 tbsp green chutney, 2 tbsp sweet chutney evenly over it.
14. Finally sprinkle little black salt, cumin seeds powder, chaat masala, 2 tbsp sev, 1 tbsp chana dal, 1 tbsp pomegranate.
15. Finally garnish with little coriander, beetroot juliennes and ginger juliennes evenly on to.
16. Repeats steps 2 to 4 to stuff remaining 9 raj kachoris.
17. Serve the raj kachori immediately.