InRaj Kachori

Raj Kachori, often dubbed the “king of chaats,” is a quintessential Indian street food that hails from the vibrant culinary landscape of North India. This delectable dish is a burst of flavors, textures, and colors, making it a favorite among food lovers. Originating from Rajasthan, Raj Kachori is a large, crispy, hollow puri (deep-fried bread) filled with a delightful mix of spicy, tangy, and sweet ingredients. Its grandeur lies in its ability to combine an array of components into a single, harmonious bite. Let’s dive into the magic of Raj Kachori and learn how to recreate this royal treat at home.

The Charm of Raj Kachori

What sets Raj Kachori apart from other chaats is its sheer extravagance. The crispy puri shell encases a medley of fillings like spiced chickpeas, potatoes, sprouts, yogurt, chutneys, and crunchy sev. Each bite offers a symphony of flavors—tangy from tamarind chutney, spicy from green chutney, creamy from yogurt, and sweet from the occasional pomegranate seeds or sweetened curd. The dish is not just food; it’s an experience, a celebration of India’s diverse culinary heritage.

Served at street food stalls, weddings, and festive gatherings, Raj Kachori is a crowd-pleaser that appeals to all ages. Its versatility allows for endless variations, with each region or household adding its unique twist. Whether you’re a fan of spicy, tangy, or balanced flavors, Raj Kachori can be customized to suit your palate.

Raj Kachori Recipe

Ready to bring this royal delight to your kitchen? Here’s a step-by-step recipe to make authentic Raj Kachori at home. This recipe serves 4-6 people.

Ingredients

For the Kachori (Puri Shell)

• 1 cup fine semolina (sooji/rava)

• 1/4 cup all-purpose flour (maida)

• 1/4 tsp baking soda

• 1/2 tsp salt

• 2 tbsp ghee or oil

• Water (as needed to form dough)

• Oil (for deep frying)

For the Fillings

• 1 cup boiled chickpeas (chana)

• 1 cup boiled potatoes, cubed

• 1/2 cup moong dal sprouts (steamed or boiled)

• 1/2 cup boondi (crispy fried gram flour balls)

• 1/2 cup sev (crispy gram flour noodles)

• 1/2 cup pomegranate seeds (optional, for garnish)

For the Chutneys

• Green Chutney: Blend 1 cup coriander leaves, 1/2 cup mint leaves, 2 green chilies, 1-inch ginger, 1 tsp cumin seeds, 1 tbsp lemon juice, and salt to taste with a little water.

• Tamarind Chutney: Mix 1/2 cup tamarind paste, 1/4 cup jaggery, 1 tsp roasted cumin powder, 1/2 tsp red chili powder, and 1/2 cup water; simmer until thickened.

• Sweet Yogurt: Whisk 1 cup thick curd with 2 tbsp sugar and a pinch of salt.

Spices and Garnishes

• 1 tsp chaat masala

• 1 tsp roasted cumin powder

• 1/2 tsp red chili powder

• Fresh coriander leaves, chopped

• Salt to taste

Instructions

Step 1: Prepare the Kachori Dough

1. In a large mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.

2. Add ghee or oil and mix until the mixture resembles coarse crumbs.

3. Gradually add water and knead into a firm, smooth dough. Cover and let it rest for 15-20 minutes.

Step 2: Shape and Fry the Kachoris

1. Divide the dough into 8-10 equal-sized balls.

2. Roll each ball into a 4-5 inch disc, ensuring it’s not too thin or too thick.

3. Heat oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of dough; it should sizzle and rise to the surface.

4. Carefully slide the rolled disc into the hot oil. Fry on low-medium heat, gently pressing with a slotted spoon to help it puff up.

5. Fry until golden and crispy on both sides (about 3-4 minutes per side). Remove and drain on paper towels. Let cool slightly.

Step 3: Prepare the Fillings

1. Boil chickpeas and potatoes separately until soft. Season with a pinch of salt and chaat masala.

2. Steam or boil moong dal sprouts until just tender. Set aside.

3. Prepare the green chutney and tamarind chutney as per the instructions above.

4. Whisk the yogurt with sugar and salt until smooth.

Step 4: Assemble the Raj Kachori

1. Gently tap the top of each kachori to create a hole, keeping the base intact to hold the fillings.

2. Add a spoonful of boiled chickpeas, cubed potatoes, and moong sprouts into the kachori.

3. Top with a generous drizzle of sweet yogurt, green chutney, and tamarind chutney.

4. Sprinkle chaat masala, roasted cumin powder, and red chili powder to taste.

5. Add a handful of boondi and sev for crunch.

6. Garnish with pomegranate seeds (if using) and chopped coriander leaves.

Step 5: Serve Immediately

Serve the Raj Kachori right away to enjoy its crispiness. The combination of textures and flavors will make every bite unforgettable!

Tips for Perfect Raj Kachori

• Crispy Kachori: Ensure the dough is firm and the oil is at the right temperature to achieve a crispy, puffed-up kachori.

• Customizable Fillings: Feel free to add or skip ingredients like sprouts, papdi, or even diced onions based on your preference.

• Make Ahead: Prepare the chutneys and fillings in advance to save time. Fry the kachoris fresh for the best texture.

Why Raj Kachori is a Must-Try

Raj Kachori is more than just a dish because it is a culinary adventure. Its bold flavors and contrasting textures make it a standout in the world of Indian street food. Whether you’re hosting a party or craving a flavorful snack, this royal delight is sure to impress. Try this recipe at home and savor the magic of Raj Kachori, a true gem of Indian cuisine.

Enjoy this explosion of flavors and let us know how your Raj Kachori turned out! Happy cooking!