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Raj Kachori

 

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raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | with 53 amazing images.

Rajasthani shahi raj kachori chaat recipe is stuffed with potato and sprouts filling and served with the topping of curd, namkeen, chutneys and sev. Learn how to make raj kachori recipe | Rajasthani raj kachori chaat | street food chaat |

raj kachori is called as the king of all kachoris simply because it is royal, rich and splendid dish. It is a popular Indian chaat which crispy fried kachori filled with potatoes, boiled sprouts, yogurt, spices, chutneys and topped with various garnishes like coriander, sev, pomegranate, chana dal and beetroot juliennes this is an ultimate indulgence!

raj kachori recipe is quite simple and is made by stuffing the chaat ingredients within the crispy kachori bowl. One of the unique and popular chaat recipe prepared as a fusion between kachori and the chaat ingredients.

Tips to make raj kachori recipe: 1. Make sure you use the correct medium size rawa to make the perfect kachoris. 2. Cover the besan mixture while you roll the kachori, to avoid it from drying up. 3. Make sure to seal the dough well so that the besan filling doesn’t come out, that’s the reason kachori doesn’t fluff up. 4. Fry the kachoris slowly on low flame to make them crispier. 5. Serve it immediately otherwise the kachori will become soft and will not taste good. 6. Cover the dough portions while you roll one kachori, to avoid it from drying up.

Enjoy raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | with detailed step by step images.

Raj Kachori recipe - How to make Raj Kachori

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Rajasthani NaashtaIndian Snacks for EntertainingEvening Tea SnacksOne Dish Vegetarian MealsRaksha - BandhanMother's DayFather's Day

Preparation Time:    Cooking Time:    Total Time:    Makes 10 kachoris

Ingredients


For The Kachori Dough
1 cup medium sized semolina (rava / sooji)
1 cup plain flour (maida)
a pinch of turmeric powder (haldi)
salt to taste
plain flour (maida) for rolling
oil for frying

To Be Mixed Into A Besan Filling (using 1 1/2 Tbsp Water)
4 tbsp besan (bengal gram flour)
1/2 tbsp semolina (rava / sooji)
1/2 tsp red chilli powder
1 tbsp oil
1/4 tsp baking soda
salt to taste

To Be Mixed Into A Potato and Sprout Stuffing
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 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 to taste

Other Ingredients
20 tbsp navratna chivda
5 cups whisked curds (dahi)
5 tbsp powdered sugar
20 tbsp crushed papdi
20 tbsp green chutney
20 tbsp sweet chutney
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)

For The Garnish
1/4 cup finely chopped coriander (dhania)
2 tbsp ginger (adrak) juliennes
2 tbsp beetroot juliennes

Method
For the raj kachoris
    For the raj kachoris
  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.

How to proceed
    How to proceed
  1. To make {span class="bold1"}raj kachori{/span}, combine curd and sugar in a deep bowl, whisk well and keep aside.
  2. Make a depression in the center of the kachori and put approx. ½ cup of the stuffing.
  3. 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.
  4. Finally sprinkle little black salt, cumin seeds powder, chaat masala, 2 tbsp sev, 1 tbsp chana dal, 1 tbsp pomegranate.
  5. Finally garnish with little coriander, beetroot juliennes and ginger juliennes evenly on to.
  6. Repeats steps 2 to 4 to stuff remaining 9 raj kachoris.
  7. Serve the {span class="bold1"}raj kachori{/span} immediately.

Raj Kachori recipe with step by step photos

like raj kachori recipe
  1. Like raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | then do try other kachori recipes also:
    • moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | 
    • corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori |

what is raj kachori made of?
  1. raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | is made of cheap and easily available ingredients in India: For the kachori dough: 1 cup medium sized semolina, 1 cup plain flour, A pinch of turmeric powder, Salt to taste, Plain flour for rolling and Oil for frying. See the below image of list of ingredients for Raj kachori.  
  2. To be mixed into a besan filling (using 1½ tbsp water): 4 tbsp besan, ½ tbsp semolina, 1/2 tsp red chilli powder, 1 tbsp oil, ¼ tsp baking soda and Salt to taste. See the below image of list of ingredients for Raj kachori.
  3. To be mixed into a potato and sprout stuffing: 3 cups boiled potato cubes, 1¼ cups soaked and boiled chana, 1¼ cups soaked and boiled moong, 1½ tsp chilli powder, 1½ tsp chaat masala, 1½ tsp roasted cumin seeds powder, 1 tsp black salt to taste and Salt to taste. See the below image of list of ingredients for Raj kachori.
     
  4. Other ingredients: 20 tbsp navratna chivda, 5 cups whisked curds, 5 tbsp powdered sugar, 20 tbsp crushed papdi, 20 tbsp green chutney, 20 tbsp sweet chutney, Black salt for sprinkling, Roasted cumin seeds powder for sprinkling, Chaat masala for sprinklinh, 20 tbsp nylon sev, 10 tbsp fried masala chana dal and 10 tbsp pomegranate seeds. See the below image of list of ingredients for Raj kachori.

how to make dough for raj kachori
  1. To make raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | in a deep bowl, add 1 cup medium size semolina (rava / sooji).
  2. Add 1 cup plain flour (maida).
  3. Add ¼ tsp turmeric powder (haldi).
  4. Add salt to taste.
  5. Knead into a semi stiff dough using ¾ cup warm water.
     
  6. Cover with a muslin cloth and rest it for 10 to 15 minutes.
  7. Divide the dough into 10 equal portions.

how to make besan filling for kachori
  1. In a small bowl, add 4 tbsp besan (bengal gram flour).
  2. Add ½ tbsp fine semolina (rava / sooji).
  3. Add ½ tsp chilli powder.
  4. Add 1 tbsp oil.
  5. Add ¼ tsp baking soda.
  6. Make into a thick paste using 1½ tbsp water.
  7. Cover and keep aside to avoid from drying.

how to make raj kachori
  1. Take a portion of the dough and shape it into a vati shape.
  2. Stuff ½ tsp besan filling in the center of the vati.
  3. Remove the excess dough and seal the edges.
  4. Place a portion of the dough on a clean, dry surface.
  5. Dust with little plain flour.
  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 to cool.

how to make stuffing for kachori
  1. In a deep bowl, add 3 cups boiled potato cubes.
  2. Add 1 cup soaked and boiled kala chana (brown chick peas).
  3. Add 1 cup soaked and boiled moong (whole green gram).
  4. Add 1½ tsp chilli powder. 
  5. Add 1 ½ tsp roasted cumin seeds (jeera) powder
  6. Add 1½ tsp chaat masala.
  7. Add 1 tsp black salt (sanchal) to taste.
  8. Add salt to taste.
  9. Mix well and keep aside.

how to proceed to make raj kachori
  1. In a deep bowl, Add 5 cups whisked curds (dahi).
  2. Add 5 tbsp powdered sugar.
  3. Whisk it well and keep aside.
  4. Place a raj kachori in a serving plate.
  5. Make a depression in the center of the kachori.
  6. Put approx. ½ cup of the stuffing.
  7. Top it with up 2 tbsp navratna chivda.
  8. Add ½ cup curd over it.
  9. Add 2 tbsp crushed papdi.
  10. Add 2 tbsp green chutney evenly over the kachori.
  11. Add 2 tbsp sweet chutney.
  12. Finally, sprinkle black salt to taste.
  13. Sprinkle roasted cumin powder.
  14. Sprinkle chaat masala.
  15. Sprinkle 2 tbsp nylon sev over the kachori.
  16. Sprinkle 1 tbsp fried masala chana dal.
  17. Sprinkle 1 tbsp pomegranate seeds (anardana).
  18. Finally, garnish with finely chopped coriander (dhania).
  19. And beetroot juliennes on top.
  20. Some ginger (adrak) juliennes.
  21. Serve raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | immediately. 

tips to make raj kachori
  1. Make sure you use the correct medium size rawa to make the perfect kachoris.
  2. Cover the besan mixture while you roll the kachori, to avoid it from drying up.
  3. Make sure to seal the dough well so that the besan filling doesn’t come out, that’s the reason kachori doesn’t fluff up.
  4. Fry the kachoris slowly on low flame to make them crispier.
  5. Serve it immediately otherwise the kachori will become soft and will not taste good.
  6. Cover the dough portions while you roll one kachori, to avoid it from drying up.
Nutrient values per kachori
Energy571 cal
Protein20 g
Carbohydrates83.7 g
Fiber11.2 g
Fat17.2 g
Cholesterol16 mg
Vitamin A842.6 mcg
Vitamin B10.3 mg
Vitamin B20.2 mg
Vitamin B32.7 mg
Vitamin C17.8 mg
Folic Acid200.5 mcg
Calcium304.8 mg
Iron5.1 mg
Magnesium101 mg
Phosphorus283.1 mg
Sodium86.9 mg
Potassium682.9 mg
Zinc1.7 mg
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