CHAT

RAJ KACHORI

Raj Kachori is a delicious Chat from Rajasthan, the interesting factor being that though the name has kachori, this hardly has any kachori in it. This is a huge gol gappa sort of chat, that is filled in with delicious items in it. Essentially Rajasthani Raj-Kachori, is a stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Apart from sprouts from Moong, chole, moth can also be used.

This is a long recipe, and longer cooking time, and the longest clicking in my history, which included getting the cookery ready. Finally after one bite, it was all worth the efforts. 

Raj Kachori ~ Rajasthani Special

This is among one of those chats I haven't already tasted, though I have heard about it many times. Somehow until I actually read about the recipe, I always thought this was like the regular Kachoris. So it was all a big surprise when on reading I realized that the Kachori is actually a huge Gol Gappe or Pani Puri. See we seem to have done the kachoris, pani puris, now it's time to combine both and make Raj Kachoris!

Though Vaishali and I have been discussing about this and she sent me this recipe some months back, as always there is no thrill or life is dull if I did it ahead right. So I live on edge trying to break my back, by making these complicated or rather long winding dishes at the last moment. And moreover until this morning it never struck me that I need to work on the pictures today!

Originally planned on Saturday, it got pushed to Sunday. From about five in the evening, I was walking up and down, planning which one to do first. I knew each dish was a continuous process. I finally ventured and it went on. Through the process I realized it wasn't so hard, and you can get this done easily if you plan to do many of these things earlier.

Like I had ground Urad dal batter ready. Instead of making Dahi Vada, I simply had hung curds, mixed up with sugar and a pinch of salt. Chilled it. I like my curds to be cold when served over chats.

I didn't have any of the chutneys, so had to make Khajur Imli Chutney,Green Chutney, Chili Garlic Chutney

Dahi Vada, Boiled Moong, Boiled Potatoes, Fried Kachoris, Three different Chutneys. Hung Curds, Chat Masala, Kala Namak.

Vadas for the Dahi Vada, deep fried and soaked in hot water to make it soft.

These are made as the regular Meddu Vada. I added green chili paste along with salt. No need to add all the spices or masalas as these are going to be stuffed in.

How to make the Kachoris

Dough for kachori

1 cup all purpose flour
¼ cup semolina
2 pinches baking soda

Mix both the flours .
Add baking soda and knead into a semi soft dough.
Cover and leave for 30 minutes.
Divide the dough into 14 parts and make balls.
Flatten a ball and roll it into a disc about 3’’.
Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
Make all the kachoris in the similar manner.

How to make Papdis:

For the Papadis, I have one with Besan or follow the recipe with Maida that's given below

Maida Papadis

Adapted from Sailu's 
Ingredients Needed:

Maida / All purpose flour - 1 cup
Kalonji/ onion seeds - 1/2 tsp  or Ajwain / Bishop's weed - 1/2 tsp
Oil or Ghee - 1 tbsp
Salt to taste
Water for kneading
Oil for deep frying

How to make the Papdis

Take a wide bowl add the maida, oil, kalonji/Ajwain and salt and mix well. Slowly add water and make a smooth dough. Leave aside covered with muslin cloth for 15 mins

Knead the dough again for a min. Dust and roll out a big thin rotis. Using a cutter, cut out small circles. Using a fork, mark on the top to ensure these don't puff up during frying.

Heat enough oil for deep frying. It should be on medium high and once its hot, slide the padis into the hot oil and allow to cook. Flip over and fry the other side till light golden brown. Drain on to a kitchen towel.

Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the papdi. If the oil is not hot enough, the papdi will absorb a lot of oil.

This is what finally happened!

How to assemble the Raj Kachori

Click on the image for a bigger view

Rajasthani Raj Kachori

Dough for kachori

1 cup all purpose flour
¼ cup semolina
2 pinches baking soda

Mix both the flours .
Add baking soda and knead into a semi soft dough.
Cover and leave for 30 minutes.
Divide the dough into 14 parts and make balls.
Flatten a ball and roll it into a disc about 3’’.
Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
Make all the kachoris in the similar manner.

Filling

Boiled potatoes chopped finely
Boiled moong sprouts
Boiled black channa
Boondi, soaked for 10 minutes and squeezed
Dahi wada
Papadi

Sauces
Fresh beaten curd
Sweet tamarind chutney
Spicy green chutney
Garlic chutney

Dry spices
Salt
Chaat masala
Peeli mirch
Red chilly powder
Black salt

Garnish
Fine sev
Coriander leaves
Once the kachori is made make sure you store them in an airtight container.
These can be prepared at least a week before.

How to assemble the Raj Kachori

Filling the kachori
Gently tap the upper layer of the crisp kachori with the help of your index finger.the opening has to be wide.
Fill the kachori in the following order..

Dahi wada
Papdi
Potatoes
Black channa
Boondi
Sprinkle spices
Pour curd
Sweet chutney
Spicy chutney
Garlic chutney
Spices
Fine sev
Coriander

The curd and sauces, dry spices all can vary according to ones taste.

The feeling you get when you finally dig into your Raj Kachoris is unbelievable! Everybody loved it and Konda went in for another helping. The best part was Hubby dear saying this was awesome. He is not somebody who says so for a chat!

Though the entire process looks and is quite tiresome, if you plan and do dishes in phrased manner, this is a breeze!