How to Cook Raj Kachori

Posted on Jun 10 2019 - 11:34am by kumar
Prep time: 20
Cook time: 40
Serves: 5 People

Ingredients for Raj Kachori :

  • 1 1/2 tablespoon whole wheat flour
  • 1 tablespoon gram flour (besan)
  • 2 tablespoon ghee
  • 1/2 cup semolina
  • 2 tablespoon onion
  • 1 green chilli
  • 1 cup refined oil
  • black salt as required
  • 1 tablespoon ground coriander seeds
  • 1 pinch powdered asafoetida
  • 2 pinches red chilli powder
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli
  • chaat masala powder as required
  • 200 gm boiled kala chana
  • 100 gm boiled potato
  • 1/2 cup moong dal
  • 1/3 cup boiled sprouted moong
  • 1/2 tablespoon cumin powder
  • 1/4 cup hung curd
  • 1/2 cup sweet tamarind sauce
  • 4 tablespoon green chutney
  • salt as required
  • 1 teaspoon chaat masala powder
  • 2 tablespoon coriander leaves
  • 1 cup sev
  • 6 papdi
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How to Cook Raj Kachori :

  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.
  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.
  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.
  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.
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