Delhi-Style Raj KachoriVeg
Indulge in the regal flavors of Raj Kachori, the king of Indian chaat! This impressive dish features a large, crispy, golden-fried puri shell generously stuffed with a delicious medley of boiled potatoes, sprouted moong, tangy tamarind chutney, spicy mint chutney, and silky whipped curd. Finished with a sprinkle of roasted cumin, black salt, and vibrant pomegranate kernels, this Shahi Kachori offers a perfect balance of textures and flavors. A true delight for any celebration!
Ingredients
1 cup All-Purpose Flour (Maida)
2 tbsp Semolina(Rava)
to taste Salt
as needed Water
For deep frying Oil
1 cup Boiled Potatoes
1 cup Sprouted Moong (boiled)
1 cup Curd (whipped)
1 tbsp Tamarind Chutney
1 tsp Coriander & Mint Chutney
handful Pomegranate kernels
For garnishing Coriander Leaves (chopped)
to taste Eno fruit salt
to taste Red Chilli Powder
to taste Roasted Cumin Powder
2 generous pinches of Baking Soda
Instructions
Step 1— Prepare the Dough
1
In a mixing bowl, combine refined flour and semolina.
2
Add baking soda and a pinch of salt.
3
Mix thoroughly to ensure the dry ingredients are evenly distributed.
4
Gradually add water and knead into a dough that is firm, similar in consistency to a puri dough.
5
Cover the dough with a damp cloth and let it rest for 15 to 20 minutes to allow the semolina to bloom.
Step 2— Shape and Fry the Kachoris
1
After resting, knead the dough once more and divide it into equal portions, slightly larger than the size used for standard puris.
2
Roll each portion into a circular disc about 1.5 millimeters thick.
3
Heat oil in a deep pan.
4
Carefully slide a rolled disc into the hot oil.
5
Once it sinks and begins to rise, use a slotted spoon to gently press it down to help it puff up.
6
Flip the kachori and lower the flame to medium-low, cooking for about 1.5 minutes on each side until it is golden brown and crispy.
Step 3— Assemble the Raj Kachori
1
Once cooled, gently crack/puncture the top of the fried kachori to create an opening.
2
Place it in the center of your serving plate.
3
Fill the center with boiled potatoes and boiled sprouted moong.
4
Drizzle generously with tamarind (meethi) chutney and coriander-mint (teekhi) chutney.
5
Add a large portion of whisked curd over the filling.
6
Season with a sprinkle of red chilli powder, black salt, and roasted cumin seed powder.
7
Add a final touch of salt if needed.
8
Garnish with fresh pomegranate kernels and chopped coriander leaves for a vibrant finish.
Nutrition Facts
3 servings per recipe
