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, extremely flavorful and is the ultimate form of chaat.
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
(A full fledge recipe for Dahi Bhalle can be found here, in case you would like to make that as well on the side since it’s the same recipe: http://cafemint.blogspot.com/2009/12/dahi-bhalle.html)