Chandigarh, April 04: Raj Kachori, often called the king of chaats, is a vibrant, flavor-packed Indian street food delicacy known for its crispy shell and a delightful mix of spicy, tangy, and sweet fillings.
While it’s a popular item at chaat stalls, preparing Raj Kachori at home lets you control the ingredients and hygiene while delivering the same irresistible taste.
Making Raj Kachori at home is a fun and rewarding experience. The contrast of textures—from the crisp shell to the creamy curd and crunchy sev—and the explosion of flavors make it a show-stopping dish for gatherings or a weekend treat. Once you master the technique, you can customize it endlessly to suit your taste.
Here’s a detailed guide to help you recreate this beloved street snack in your kitchen.
Ingredients
For the Kachori Shell:
– 1/2 cup fine semolina (sooji)
– 1/4 cup all-purpose flour (maida)
– 1/4 tsp baking soda
– Salt to taste
– Water as needed
– Oil for deep frying
For the Filling:
– 1/2 cup boiled chickpeas
– 1/2 cup boiled moong sprouts
– 1/2 cup boiled and cubed potatoes
– 1/4 cup chopped onions (optional)
– 1/4 cup chopped tomatoes
– 1/2 cup whisked curd (yogurt), chilled
– 2-3 tbsp tamarind chutney
– 2-3 tbsp green chutney (mint-coriander)
– 1/2 tsp roasted cumin powder
– 1/2 tsp chaat masala
– 1/4 tsp red chili powder
– Salt to taste
– Sev or bhujia for topping
– Pomegranate seeds and fresh coriander leaves for garnish
Step-by-Step Method
1. Preparing the Kachori Shells
Start by mixing semolina, all-purpose flour, baking soda, and salt in a bowl. Slowly add water and knead it into a stiff yet smooth dough. Cover and let it rest for about 15-20 minutes.
Once rested, divide the dough into small lemon-sized balls. Roll each ball into a small puri (about 3–4 inches in diameter). Heat oil in a deep pan. Once the oil is hot, gently slide one puri into the oil. Fry on medium heat, pressing gently with a slotted spoon until it puffs up. Flip and fry till golden brown and crisp. Drain on paper towels and let them cool completely. Store in an airtight container if making ahead.
2. Prepping the Filling
Boil the chickpeas, moong sprouts, and potatoes separately until soft. Drain any excess water and let them cool. Mix them together in a bowl with chopped onions and tomatoes (onion is optional based on preference). Add a pinch of salt, roasted cumin powder, chaat masala, and red chili powder. Toss everything gently.
Whisk chilled curd until smooth and slightly runny. Keep your chutneys—tamarind for sweetness and mint-coriander for spice—ready for layering.
3. Assembling the Raj Kachori
Take one cooled kachori shell and gently crack open the top to form a cavity. Be careful not to break it completely.
Start layering:
– First, add 1-2 tablespoons of the chickpea-potato mixture inside the shell.
– Drizzle a spoon of curd, followed by green chutney and tamarind chutney.
– Repeat the layers if space permits, ensuring a balance of sweet, tangy, and spicy flavors.
– Sprinkle a pinch of chaat masala and roasted cumin on top.
Finish with a generous topping of sev or bhujia. Garnish with pomegranate seeds and chopped coriander.
Tips for Perfect Raj Kachori
– Always fry the puris on medium heat to get even puff and crispness.
– The curd should be thick yet pourable—strain it if it’s too watery.
– You can also add sweetened curd for a richer taste.
– For a more festive touch, include bits of paneer or boiled corn in the filling.
