Raj Kachori

Indian Chaats are loved by everyone.There is a long list of chaat recipes and people like to try all of them. Looking at the picture, you might have already guess the today's recipe , that it is all about king of the chaat. Yes, you heard it right. Raj kachori is known to be "King of the Indian Chaat". It is one of royal and rich chaat with ample numbers of ingredients in it.

I have seen many vendors in Bengaluru selling Raj kachori in different sizes. But Raj kachori is always bigger and biggest. I still remember, I had first tasted Raj Kachori in Delhi and vendors there always served bigger Raj kachori.  So I thought to recreate the Raj kachori, which I had relished in Delhi. I could not believe, the taste was very close to the Raj kachori which I had it in Delhi. Really delicious and mouthwatering. 
Do try this Chaat and have fun with your family in this lockdown.

INGREDIENTS

This quantity yields perfectly two number of Kachori

Semolina/ Rava- 1cup

All  purpose flour / - 1/4 cup

Baking soda - 1/8 tsp

Hot oil - 1 tbsp

Salt - 1/4 tsp

Water to knead

Oil for frying

For Kachori Filling

Potato -2 medium (boiled and chopped)

Onion -1 medium (chopped)

Tomato -1 medium (chopped)

Green gram/ Green Moong ( sprouted and steamed)

Papdi - 10 nos  

Fine sev - as required

Pomegranate seeds - as required

Cilantro/Coriander leaves- as required

Chat masala powder- as required
Green chutney - 2tbsp

Sweet and sour chutney - 3tbsp

For Yogurt /Curd Mixture

Yogurt /Curd -1/2 cup (beaten)

Red chilly powder - 1/2 tsp

Black Salt - 1/4 tsp

Roasted Cumin powder - 1tsp

Method

To Make Kachori

• In a wide plate , add in semolina, wheat flour, baking soda and salt. Mix everything well so that baking soda and salt is well incorporated into the flour mixture.
• Heat oil into a seasoning pan and add it into the flour mixture. Be careful of the hot oil.
• Use spoon to mix oil into the flour.
• Later when you feel the oil is warm enough, then rub the oil into the flour mixture.
• Start kneading the flour using little water at a time and form a firm dough.
• Be careful when you knead, the dough should not be soft. To make crispy kachori we want a firm dough.
• Cover the dough with the damp cloth and let it rest aside for 30 minutes.
• After 30 minutes, check on the dough. Knead for another 2 to 3 minutes .
• Divide the dough into 2 equal portions of balls. When your working with one dough ball, keep the another dough ball cover with the damp cloth, so that the dough do not dry out. 
• You can decide on the size of the kachori that how big or small you want. Remember Raj Kachoris are always bigger in size.
• Gently roll the dough ball. Rolled out dough should not be too thin nor thick. Roll evenly from all the sides.
• Cover the rolled out dough covered with damp cloth until you fry.
• Then heat oil in a wok on the medium flame and gently slide the kachori into the hot oil.
• Once kachori tries to float up in the oil, gently press and rotate the kachori using slotted frying spoon. The kachori will puff up just as like poori.
• Then fry them till kachori are crispy and get beautiful golden colour on both the sides.

To Assemble Raj Kachori 

To make yogurt or curd mixture.

• Into a bowl, add in beaten yogurt, red chilly powder, roasted cumin powder and black salt.
• Mix everything well and keep it for later use.

For Final Assembling of Kachori

• Place one Kachori onto the plate. 
• Using your index finger slowly try to break top crust of the kachori and make a cavity to fill in other chaat ingredients in it. 
• Firstly add boiled and chopped potato cubes. 
• Next add chopped onion, chopped tomato and boiled sprouted moong sprouts. 
• Add crushed papdi, green chutney and sweet chutney. 
• Then pour generous amount of beaten yogurt mixture. 
• Lastly garnish the kachori fine sev, pomegranate seeds and chopped cilantro. 
• Serve it immediately.