Raj Kachori

40-45 minutes
Prep: 15 minutes | Cook: 25-30 minutes | Servings: 4

Ingredients

For Tamarind Chutney

2 cup Water , पानी

1/2 cup Tamarind , इमली

2/3 cup Jaggery , गुड

1 inch Ginger, julienned , अदरक

1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर

Salt to taste , नमक स्वादानुसार

1 medium ripe Banana, sliced , केला

 

For Tempering Chutney

1 tbsp Sesame oil , तिल का तेल

½ tsp Cumin seeds , जीरा

½ tsp Fennel seeds , सौंफ

2-3 dry Red chillies, broken in half , सूखी लाल मिर्च

 

For Dough

1/2 or 2/3 cup Rava , रवा

½ cup Refined flour , मैदा

¼ tsp Baking soda , खाने का सोडा

Salt to taste , नमक स्वादानुसार

½ tsp Turmeric water / Yellow colour , हल्दी का पानी या पीला रंग

 

For Stuffing

½ cup Gram flour , बेसन

1 tsp  Degi red chilli powder , देगी लाल मिर्च पाउडर

Salt to taste , नमक स्वादानुसार

½ tsp Ghee , घी

¼ tsp Baking soda , खाने का सोडा

Water , पानी

 

For Chaat Masala

1 tbsp Cumin seeds , जीरा

1 tbsp Fennel seeds , सॉन्ग

½ tbsp Coriander seeds , धनिया के बीज

1 tbsp Black pepper cons , काली मिर्च के दाने

1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर

½ tsp Salt , नमक

¼ tsp Amchur powder , आमचूर पाउडर

 

For Filling

1 large  Potato, boiled & cubed , आलू

1 small Onion, chopped , प्याज

2 fresh Green chillies, chopped , हरी मिर्च

½ cup boiled Brown Chana , काला चना

Few Coriander leaves, chopped , धनिया पत्ता

Black Salt to taste , काला नमक स्वादानुसार

½ medium Lemon juice , नींबू का रस

½ tsp Black pepper powder , काली मिर्च का पाउडर

 

Other Ingredients

Oil for frying , तलने के लिए तेल

Green chutney , हरी चटनी

Prepared Tamarind chutney , तैयार की हुई इमली की चटनी

Curd , दही

Prepared Chaat Masala , तैयार किया हुआ चाट मसाला

Fresh Coriander leaves , धनिया पत्ता

Sev , सेव

Pomegranate pearls , अनार के दाने

 

Process

For Tamarind Chutney

  • In a saucepan add water, tamarind, jaggery and boil it on medium heat for 6-8 minutes.
  • Now add ginger, degi red chilli powder, salt and continue to boil for another 5-6 minutes on medium heat.
  • Then strain the mixture properly and pour back the strained mixture in the saucepan and place on the heat.
  • Meanwhile in a tempering pan heat sesame oil and add cumin seeds, fennel seeds let them crackle then add dry red chillies and cook for a few seconds.
  • Then pour the tempering on the boiling tamarind mixture and continue cooking until it’s thickened like a chutney.
  • Remove and keep aside for further use.

 

For Chaat Masala

  • In a pan lightly roast cumin seeds, fennel seeds, black pepper powder, coriander seeds.
  • Remove in a bowl and add degi red chilli powder, salt, amchur powder and then grind it into a powder.
  • Keep aside for further use.

 

For Filling

  • In a bowl add boiled potato, green chillies, brown chana, coriander leaves, black salt, lemon juice, black pepper powder and mix everything properly then keep aside for further use.

 

For Dough

  • In a bowl add rava, refined flour, baking soda, salt, turmeric water or yellow colour, water and knead a soft dough.
  • Keep aside to rest 10-15 minutes.

 

For Stuffing

  • In a bowl add gram flour, degi red chilli powder, salt, baking soda, baking powder, ghee, some water and mix into a thick paste.
  • Keep aside for further use.

 

For Frying Kachori

  • Take a medium lemon sized ball from the dough and spread it little in the hand then add ½ tbsp of the stuffing and close the dough.
  • Apply dry flour and roll it out. Repeat this process with the rest of the mixture.
  • Now heat oil in a kadai on medium heat then fry the rolled kachori until golden brown and crispy from both sides.
  • Remove on an absorbent paper and let it cool down.

 

For Assembling Raj Kachori

  • Place the fried kachori in the serving plate and make a hole in the centre of the kachori.
  • Now add the big spoonful of filling followed by green and tamarind chutney, then some curd, chaat masala and repeat this one more time.
  • Now sprinkle some sev then garnish with coriander leaves and pomegranate pearls. Serve immediately.
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