Raj Kachori is a popular Indian street food characterized by a crispy, hollow puri stuffed with a tantalizing mix of boiled potatoes, chickpeas, and spices. It’s generously topped with tangy tamarind and mint-coriander chutneys, creamy yogurt, crunchy sev (gram flour noodles), and a sprinkle of aromatic spices. This flavorful and vibrant dish offers a delightful blend of textures and tastes, making it a favorite among food enthusiasts seeking a savory and satisfying snack.
Here’s a detailed recipe for making Raj Kachori at home:
Ingredients:
For the Kachori:
- 1 cup semolina (sooji)
- 1/4 cup all-purpose flour (maida)
- Salt to taste
- Water as needed
- Oil for deep frying
For Filling and Garnish:
- 1 cup boiled chickpeas
- 1 cup boiled and mashed potatoes
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 1/2 cup sweetened curd (yogurt)
- 1/4 cup tamarind chutney
- 1/4 cup mint-coriander chutney
- Sev (thin gram flour noodles)
- Chopped coriander leaves
- Chaat masala
- Red chili powder
- Roasted cumin powder
- Salt to taste
Instructions:
Kachori Preparation:
- Prepare the Dough: Mix semolina, all-purpose flour, salt, and a little oil in a bowl. Knead the mixture into a stiff dough using water as needed. Cover it and let it rest for 15-20 minutes.
- Make Kachori Shells: Divide the dough into small balls. Roll each ball into a small puri (round flatbread) around 3-4 inches in diameter.
- Fry the Kachoris: Heat oil in a deep pan or fryer. Once hot, gently slide the rolled-out puris into the oil and fry them until they puff up and turn golden brown. Remove and drain excess oil on a paper towel. Set them aside to cool.
Assembly:
- Prepare the Fillings: In a bowl, mix boiled chickpeas, mashed potatoes, chopped onions, and tomatoes. Add salt, chaat masala, red chili powder, and roasted cumin powder according to taste. Mix well.
- Assemble the Kachori: Take a cooled kachori shell and create a hollow space in the center without breaking it completely. Fill it with the prepared filling mixture.
- Add Toppings: Pour sweetened curd, tamarind chutney, and mint-coriander chutney over the filled kachori. Sprinkle chaat masala, red chili powder, roasted cumin powder, sev, and chopped coriander leaves on top for added flavor and texture.
- Serve: Raj Kachori is ready to be served immediately. Enjoy the burst of flavors and textures in every bite!
This recipe offers a basic guideline, but feel free to adjust the spices, chutneys, and fillings according to your taste preferences. It’s a versatile dish, so you can customize it to suit your liking!
