Special Raj Kachori Recipe हलवाई जैसी राज कचौरी आसान रेसिपी Kachori Chaat

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 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.