Raj Kachori - Cooking With Sapana

For the Indian Cooking Challenge , this month Vaishali of Ribbon to Pastas suggested Raj Kachori , the famous chaat of Rajasthan , filled with all tasty goodies inside one fried ball of all purpose flour.

The whole Process of making this chaat takes a lot of time but all worth it once you got tasted Raj Kachori and you will forget all your hard work behind the preparation.By the time I finished making all the accompaniments of Raj Kachori it was happened to be night so I didn’t get as much clear pictures as I wanted to have .But I was happy with the outcome and all in the family enjoyed it .Thanks +Srivalli Jetti and Vaishali for such a wonderful challenge and letting us familiar with such an authentic cuisine. So let’s start the recipe . Yum

Ingredients:

For Kachori
1 cup all purpose flour
1/4cup semolina
2 pinches baking soda
Water as required
Oil r frying

Method:
Take both the flours in a bowl , add baking soda and knead into a semi soft dough.Cover and set aside for 30 minutes.
Divide the dough into small balls.Flatten a ball and roll it into a disc about 3’’.
Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
Make all the kachoris in the similar manner.Once the kachori is made make sure you store them in an airtight container.
These can be prepared at least a week before.

1 cup Moong dal
1 pinch baking soda
1/4 teaspoon pepper corn powder
Oil for frying

Method:
Soak the dal in 1 cup water for 4-5 hours. Blend to form a paste . Add baking soda ,pepper powder and salt and mix . Whisk for about 15 minutes.
Heat oil in a wok , Place a spoonful of batter in oil , few at a time and fry from both sides till golden and crispy. Drain from oil and dip in plain water till further use.

Ingredients:
1 cup all purpose flour
1/2 teaspoon nigella seeds
1 tablespoon vegetable oil
more oil for frying
1/2 teaspoon salt
1/2 cup water or as needed
Oil for frying

Method:
Take all ingredients in a bowl , knead a soft dough using appropriate amount of water. Cover with kitchen towel and let it rest for 10 minutes.
Make a round ball from dough , dust it with dry flour and roll a thin circle on a flat surface . Cut out small rounds with a cookie cutter or lid of a small jar. Prick it with fork .
Heat oil in a wok , fry the papadis on low to medium heat till crisp and light brown from both sides.Remove on absorbent paper, cool and store in air tight container. Use whenever required.

For Filling:
1 cup potatoes , boiled and chopped
1 cup Moong (green gram ) sprouts , boiled
1/2 cup Boondi, soaked and squeezed in water
10-12 Dahi Vada (made above)
15-20 Papadi (made above)

Chutneys
1 cup yoghurt, beaten
tamarind chutney
mint chutney
garlic chilly chutney

Spices and Salt
Salt to taste
2 teaspoon Chaat masala
1 teaspoon Red chilly powder
2 teaspoon chaat masala
1/2 cup Fine sev
Few Coriander leaves, chopped
Few Pomegranate seeds

Filling the kachori

Gently tap the upper layer of the crisp kachori with the help of your index finger.Fill the kachori in the following order . Add all the ingredients as per your taste and space available in the kachori.

1 Dahi wada
2-4 Papdi , crushed
1 tablespoon Potatoes
2 teaspoon Boondi
Sprinkle spices a super taste
1/4 cup yoghurt
2 teaspoon Sweet chutney
2 teaspoon Spicy chutney
2 teaspoon Garlic chutney

Add Spices again over the top and garnish with Fine sev and Coriander leaves.