Raj kachori recipe in English
Raj kachori recipe
- What is Raj Kachori?
- Ingredients of Raj Kachori
- Method of Raj Kachori.
- How to make Tamarind Sweet Chutney and Mint Chutne?
- What is stuffed in the stuffing?
- What is the topping of Raj Kachori done with?
By the name Raj Kachori, you must have understood that it is a king's kachori which is called Raj Kachori, but it does not look like Kachori but it is a dish that looks like a very big golgappa in which many things are stuffed. This is a very tasty dish.
Raj Kachori is a recipe from North India. It looks like puri and Golgappa. Inside the Raj Kachori- there is a stuffing of boiled potatoes, moong, moth, then it is served by adding churned curd and tamrind sounth.
It is topping by adding some salty sev, pomegranate seeds, beetroot julienne.
Semolina(suji), wheat flour, gram flour(besan) are used to make Raj Kachori.
Raj Kachori is of 3 types of taste. It is sour, sweet and pungent in taste.
Prep time :1½ hours.
cook time : half an hour.
type of recipe : snacks
veg recipe
Here we will knead two types of dough for Raj Kachori.
Type-(1) Semolina and wheat flour dough.
Type-(2) Gram flour and semolina dough.
Ingredients-
for Type-(1) dough-
1 big bowl of semolina (suji).
1/2 big bowl of wheat flour.
2 pinch of salt.
1/2 tsp turmeric powder.
luckwarm water for kneaded.
for Type-(2) dough-
2 to 3 tbsp of gram flour (besan).
1/4 big bowl of semolina (suji).
1/2 spoon salt.
1/4 spoon baking soda.
1 spoon red chilli powder.
2 tbsp mustard oil for moyan.
luckwarm water for kneaded.
oil/ghee for frying.
method for Type (1) dough-
To knead the dough, mix some salt and turmeric in semolina and wheat flour, knead a loose dough with lukewarm water and keep it covered for 10 minutes.
Method for Type (2) dough-
Put all the spices in gram flour and semolina and knead loose dough with lukewarm water and keep it covered for 10 minutes.
How to make Raj Kachori-
Make small balls from both the doughs. Roll out the semolina dough a little and fill the gram flour stuffing inside it and roll it a little thick in the shape of a poori . Now fry them on low flame till they become golden brown and crisp. (To make the poori puffed up well, increase the gas initially, then reduce the gas when the kachoris swell). When they are crisp and golden brown, take them out in a plate. Raj kachori is ready.
Ingredients
for tamrind sounth-
100 gm soaked tamrind.
200 gm sugar/jaggery (gud).
1 tsp black salt.
1 tsp salt 1 tbsp kashmiri chilli powder.
1/4 spoon black pepper.
1 tsp Red chilli powder.
1 tsp coriander powder.
1 spoon roasted cumin powder.
1 tbsp dry mango powder.
1/2 tbsp dry ginger powder.
water as required.
method for tamrind sounth- Put the soaked tamarind with water in a mixer and mix all the ingredients and grind it. Now sieve it through a sieve and cook it on high flame when it becomes a little thick then turn off the gas and let it cool down.
Ingredients-
for mint chutney-
1/2 bunch of mint leaves.
1/2 sliced and peeled raw mango.
2 chopped green chillies and 1 inch ginger pieces.
1 spoon coriander powder.
1/4 spoon of salt.
1/2 spoon black salt.
1 tsp Red chilli powder.
1/4 tsp cumin seeds.
1 spoon sugar.
1 tbsp curd.
half cup of water.
method for mint chutney- To prepare Mint Chutney- First wash the mint leaves with clean water. Then add mint leaves to the mixer and mix all the spices in it and grind it. mint chutney is ready.
Ingredients for Stuffing-
3 boiled medium sized potatoes
for moong,chick pea and moth-
1 bowl of soaked and sprouted Moong.
1 bowl of soaked and sprouted moth.
1 bowl of soaked chick pea.
1 spoon salt.
1½ glass of water for boiling.
method for Stuffing-
Add salt and water to the three things (moong, moth, chickpeas) and keep them to boil on low flame, when the grains are cooked, then turn off the gas and drain the water from the sieve.
NOTE- All three things have to be boiled separately by adding salt and water.
Spices for all grains(moong,moth,chickpeas)-
1/4 tsp black salt.
1/4 tsp red chilli powder.
3 pinch of black pepper.
3 pinch of black salt.
3 pinch of chaat masala.
1/4 tsp coriander powder.
1/4 tsp roasted cumin powder.
Mix all the ingredients in soaked and boiled sprouted chick pea and mix it with a little chutney.
NOTE- Same spices will be put in all the things(boiled and sprouted moong, chick pea, moth, potatoes)
Break the prepared kachodi from the middle and put moong, moth, potato and chick pea inside it. Then add churned curd, mint chutney and tamarind south on top. Serve the Raj kachori by pouring a little salty sev namkin.
garnish with mint leaves.
10 June 2021
Author name Shalini Jain (Youtuber, blogger).
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