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Raj Kachori Chaat


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Raj Kachori Chaat


For Dough:
Sooji 1 cup
Maida 1 tbsp
Oil 1 tbsp
Salt as per taste
Warm water as required

For Filling:
Besan cup
Oil 1 tsp
Salt - as per taste
Chilli powder 1 tsp

Accessories for chaat:
White Chana 3 cup (boiled with salt, turmeric, ginger juliennes and thin onion slices, and lightly mashed)
Potato 3 medium (boiled, peeled and chopped)
Curd 2 cup (beaten and mixed with 2 tsp sugar, cup milk and salt, chat masala, kala namak, chilli powder and roasted cumin powder, as per taste)
Green Chutney as required
Sweet tamarind chutney as required
Onion (finely chopped) 1 medium
Coriander leaves (finely chopped) as required
Bhujia sev as required
Powder masalas for garnishing (chaat masala, kala namak, roasted cumin powder and chilli powder) as required

Method of Preparation

1. Mix salt with sooji and add sufficient amount of water to gather sooji into a dough.
2. Rest for 2 minutes and add maida to absorb any excess water and knead to a hard dough.
3. Now add the oil and knead. Rest for 10 minutes.
4. Mix the ingredients of the filling, in a bowl, and keep aside.
5. Knead the dough once again and divide into 6 equal portions.
6. Fill each of them with the besan mixture and roll into 3 dia kachoris.
7. Deep fry the kachoris, first on high flame, till it puffs up, and then on low flame till it is
    uniformly browned.
8. Keep them aside to cool down.
9. Break the kachoris from top and fill with potato and chana.
10. Now pour generous amount of seasoned curd on top.
11. Add tamarind chutney and green chutney.
12. Garnish with some more powder masalas, as per taste.
13. Top with chopped onion, coriander leaves and sev.

Notes & Tips