Raj Kachori can pretty much be called the Queen-bee of the Chaat family and has quite an apt, royal name to signify that as well 🙂 Raj Kachori is crispy, crunchy, sweet, spicy, tangy, extremely flavorful and is the ultimate form of chaat. Though, it would be in close competition with my all time favorites gol-guppe, which rule the chaat world any day!
Chaat is a very flavorful form of Indian street food, which can be made in so many different variations. This is the ultimate form of chaat, which combines so many delicious ingredients, culminating into one royal Chaat dish, aptly called Raj Kachori.
I had never seen Raj Kachori, let alone try it, as it is not very commonly available, like any other chaat. But the name itself is quite intriguing and so I started conducting my recipe research to find out how it is authentically made. I found quite a few unique recipes and after deliberate R&D, trial and error, I came up with this version. I did make 2 versions of the Kachori, and both came out quite good. After this, I have made this many times. I am presenting here the best of the two versions.
Unlike other chaat items, you will not be able to easily find Raj Kachori at any restaurants or street food vendors. Hence here, I’ll teach you how to easily make Raj Kachori.
This is an authentic Raj Kachori recipe. But don’t be overwhelmed by the length of this recipe. The effort will be SO worth it, I can bet you on that! I will suggest an easy tip to make your Raj Kachori making, and eating experience a pleasurable one. Except for the sev, I made every single ingredient of this recipe from scratch, the chutneys, the
How to easily make Raj Kachori?
Here, I’ll share Pro Tip with you to make it easy: Break the Raj Kachori making process into 2 days to make it easy.
Raj Kachori
Ingredients
Ingredients for Kachori:
- 2 cups All-purpose flour / Maida
- 1 ½ tablespoon Oil
- 1 ½ tablespoon Ghee (clarified butter)
- Salt – to taste
- Oil – for deep frying
Ingredients For filling:
- ⅔ cup Gram flour (besan)
- 1 – 1 ½ teaspoon Aamchur powder (dry mango powder)
- Salt – to taste
- ½ – 1 teaspoon Red chili flakes (like the kind used on Pizza)
- 1 tablespoon Oil
Ingredients for Bhalle / Vada / Fritters:
- ½ cup Urad dal (skinned and split black lentils)
- ⅛ cup Moong dal (split green gram)
- 1 Green chili
- 1 inch Ginger root
- Salt – to taste
- Oil for frying
Other ingredients:
- 3 cups Yogurt, whisked
- 2 Potatoes – boiled, skinned, diced
- 1 cup Black chana (black garbanzos) soaked overnight, boiled with salt to taste
- ½ cup Sev (gram flour noodles)
- 20 pieces Papdi (flattened crisp puris)
- 1 ½ cup Date-Tamarind chutney
- ½ cup Green chutney
- ¼ cup Coriander leaves, finely chopped
- 1 tablespoon Chaat masala
- 1 tablespoon Red chili powder
Instructions
To Make Kachori:
- Mix everything listed under ‘ingredients for filling’, keep this filling aside, to be filled in while rolling the kachoris.
- Mix the flour, salt, and oil well. Slowly add water, few drops at a time. Knead it into a soft dough. Rest the dough for at least 10 minutes.
- After resting it, knead the dough one more time, form small balls. Makes about 8-10 kachoris from the ingredients mentioned.
- Roll each ball about 2 inches in diameter, fill in 1 teaspoon of the filling prepared above, wrap the dough forming creases by hand and bringing it all together, forming like a purse, press it and roll it again, seam side up, say up to 3 inches in diameter. Should be roughly 2 to 3 times bigger than a pani puri/gol guppa.
- Heat oil on medium heat. Fry the kachoris on medium heat. The Kachoris would puff up if given enough tender love and care while frying :). Fry until golden brown or until you think it has been cooked well.The kachoris would be puffed and crisp.
To Make Bhalle / Vada / Fritters:
- Soak both the dals overnight.
- Grind the soaked dals coarsely, along with green chilies, ginger, and salt. Add little water if needed. Add ½ tablespoon of warm oil to the batter.
- The key to making soft bhalle/vadas is to whisk the batter in one direction for at least 5-10 minutes. This would create a fluffy texture as it incorporates air in it while whisking.
- Heat oil for frying. Drop half a tablespoon of batter in oil. For Raj Kachori, we need to make a smaller size – about ¼ the size of regular of bhalle. Fry until golden brown. Given that the mixture is made of dal, its important for it to fry enough so that the daal is cooked.
- Once the bhalle/vadas are fried, put these in a container filled with water and soak for about half an hour. Take the vadas out and squeeze excess water. Soaking in water will ensure the vadas are soft and fluffy.
The Grant Finale – Assembly:
- Assemble it right before eating so that it doesn’t become soggy.
- Take one Kachori, dig a hole in it by tapping gently on the kachori. Add a couple of bhalle/vadas. Top it with whisked yogurt. Sprinkle some chaat masala. Add papdi. Pour chutneys if you like. Add potatoes and black chana on top of it. Pour 2-3 tablespoon of Yogurt, 1-2 tablespoons of date-tamarind chutney, ½ tablespoon of green chutney. Sprinkle sev, chopped cilantro, chaat masala, and red chili powder. Garnish with a whole papdi on top.Enjoy it right away!!!
Notes
♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below. You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes. ♥
How to assemble/eat Raj Kachori chaat?
- Assemble it right before eating so that it doesn’t become soggy.
- Take one Kachori, dig a hole in it by tapping gently on the kachori. Add a couple of bhalle/vadas. Top it with whisked yogurt. Sprinkle some chaat masala. Add papdi. Pour chutneys if you like. Add potatoes and black chana on top of it. Pour 2-3 tablespoon of Yogurt, 1-2 tablespoons of date-tamarind chutney, ½ tablespoon of green chutney. Sprinkle sev, chopped cilantro, chaat masala, and red chili powder. Garnish with a whole papdi on top.Enjoy it right away!!!
Can Raj Kachori be made using fewer ingredients? Can I skip some of the ingredients listed?
Raj Kachori is part of the chaat family of dishes and in chaat you can combine fewer/different ingredients, and as far as there is chutneys, chaat masala, some form of puris or tikkis etc. it will still make a delicious chaat. For example, if you skip the bhalla / vada, it may be called a kachori chaat, or with puris, chutneys, sev, potatoes, yogurt you can make dahi papdi chaat or papdi chaat, or dahi sev puri. But for an authentic form of Raj Kachori, I prefer to have all these ingredients as listed in the recipe.
What is Chaat and what are the different dishes that are part of chaat family?
Chaat is an extremely delicious and flavorful form of Indian street food which combines spicy, tangy, sweet, crunchy, crispy, tastes and textures in a dish. Chaat can be made with a variety of ingredients, though the use of spicy, tangy, sweet chutneys and chaat masala (a blend of flavorful spices) is constant.
The different dishes part of chaat family are, pani puri / gol guppe / puchka / fuchka, dahi papdi chaat, dahi sev puri, bhel, bhel puri, aloo tikki chaat, dahi bhalle, kachori chaat, khasta kachori chaat, of course, the queen-bee of all – Raj Kachori, and many many other combinations. The ingredients also vary based on the preference and one can get as creative as one wants in making a chaat dish.
You can also check out my Halwai Style Khasta Kachori Chaat recipe here.
♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below. You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes. ♥
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