Wednesday, 19 November 2014

Raj kachori

Raj Kachori, the royal chaat bowl from Rajasthan.

Crispy and puffed puris are filled with yummy goodies and topped with different chutneys.These can be made well in advance and stored in air tight container.



Ingredients:
For the kachori:

  • 1 cup semolina (Sooji)
  • 1/2 cup all purpose flour (Maida)
  • Salt
  • Water to knead
  • Oil to fry
For stuffing:
  • 1/4 cup boiled channa and boiled whole moong dal
  • 1 med sized boiled potato
  • Salted boondi
  • Papdi(optional)
  • 1/2 bowl beaten curd
  • 2 tbsp tamarind chutney
  • 2 tbsp Mint Coriander chutney
  • Salt to taste
  • Red chilly powder to taste
  • 1/2 tsp cumin powder
For Garnishing:
  • 2 tbsp pomegranate seeds
  • 2-3 tbsp besan sev (for recipe click here)
  • Chopped coriander leaves.
  • 1/2 tsp chaat masala
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilly powder
Method:
Sieve semolina, all purpose flour in a bowl add little salt


Knead into a tight dough using little water at a time.



Cover this flour with a damp kitchen towel and rest it for 20 minutes.


After 20 minutes knead again to a smooth dough.


Divide the dough into equal lemon sized balls.
Roll into thin round roti/puri using little oil.


Heat oil in a wok. Drop single kachori at a time (leaving the rest covered with damp cloth), press the kachori lightly with a ladle so that it puffs well.
Once it is puffed, lower the flame and fry till it turns golden brown from both sides.
Take out on an absorbent paper and repeat the similar process for all the kachoris.


Before serving break the kachoris from the middle and stuff with few pieces of boiled potatoes, boiled moong dal, channa, crushed papdi, tamarind chutney, mint and coriander chutney, beaten curd, add salt, red chilly powder,cumin powder.


Top it with some besan sev, pomegranate seeds and chopped coriander leaves.
Sprinkle chaat masala,cumin powder and red chilly powder on top and serve immediately.



Notes:

  • Roll the puri/roti very thin to make it crispy.
  • Fry puris in moderately hot oil. If the oil is too hot you'll get burnt puris and less hot oil will makethe puris absorb too much oil.
  • Ingredients and quantity of stuffing can be changed as per taste.