Origins of Raj Kachori
The Marwaris, who settled throughout India and were pioneers in trade and commerce, created the kachori.
As traders dealt with their business in bazaars, street food evolved to provide them with something to eat and to drink.
Marwar has always been on ancient trade routes, which have provided the Marwaris with the best produce passing through their region.
Marwaris know how to make their food spicy despite its limited local offerings.
Kachoris in the desert have spices called ‘Thanda Masala’, which features a combination of Dhaniya and Saunf plus some Haldi, making them very effective for the desert climate.
While these kachoris are fried, these kachoris are not as unhealthy as they seem.
Ghee and traditional oils are pure so they won’t clog your arteries when you eat them.
A good idea is to moderate the amount of food you eat because kachori keeps you full for hours, thus balancing your calories for the day.
Among all kachoris, Raj kachori is king.
It resembles a blown-up version of Gol Gappa, being massive and puffed up.
The kachori has a globe-like structure and is filled with chaat ingredients.
A favourite of sweet shops throughout India, originally created in Bikaner, Raj Kachori is presumably a more indulgent variation of popular kachoris.
In fact, Raj kachori meets the tastes and needs of a wide range of customers without using artificial additives to enhance flavour or texture.
A spicy, lip-smacking roadside snack, Raj Kachori is a royal treat in itself. There is everything you could possibly want in a chaat when you try Raj Kachori. Upon biting into it, your mouth will burst with flavours.
Prep time: 10-15 minutes Cook time: 30-40 minutes Serves: 4
½ cup semolina
2 tbsp ghee
1 cup refined oil
1½ tbsp whole wheat flour
1 green chilli
2 tbsp onion
½ cup boiled potato
½ cup soaked moong dal
½ cup boiled Kala chana
1 pinch asafoetida
2 pinches red chilli powder
1 tbsp ground coriander seeds
1 tsp ginger paste
1 tsp green chilli
Salt as required
Chaat masala powder as required
½ cup hung curd
1 tsp cumin powder
1 tsp Kashmiri red chilli powder
2 tbsp coriander leaves
1 tsp chaat masala powder
50 gm boiled sprouted moong
4 tbsp green chutney
4 tbsp red garlic chutney
2 tbsp sweet tamarind chutney
1 cup sev
Salt as required
- Mix semolina, ghee, gram flour and whole wheat flour in a large bowl.
- Knead the mixture into a thick, pliable dough by adding a little water.
- Wrap the dough in a damp cloth and set it aside to rest until ready to make kachori.
- Let the moong dal soak in a large bowl for 2 hours. Drain the excess water later and set the moong dal aside.
- Melt a little ghee in a frying pan over medium flame and add soaked moong dal.
- Fry the dal for a minute, then turn off the heat.
- Transfer the cooked dal to a grinder jar and allow it to cool.
- Once cooled, grind it to a coarse mixture. Next, coarsely grind all the filling ingredients.
- From the prepared dough, roll small puri using a rolling pin.
- Fold the small puri well after adding a tablespoon of filling, just as you would for stuffed paratha. Once again, roll the puri using a little dry flour.
- Meanwhile, heat refined oil on high flame in a kadhai.
- As soon as the oil is hot, deep fry the puris until they turn crisp and golden.
- To soak up excess oil, place the puri on a napkin when it is hot. Then make a small hole in the centre of the puri.
- Now, fill the kachori with boiled potatoes, chana and moong dal. Now add yoghurt, green chutney, red garlic chutney, sweet tamarind chutney, chopped coriander leaves, chaat masala powder, salt, red chilli powder, cumin powder, onion and green chillies.
- Finally, garnish the kachori with sev.
Your finger-licking Raj Kachori is ready to be served.
Prepare this dish ahead of time so that your guests have your full attention. And let them enjoy the party and this scrumptious dish.
Embrace its appealing looks and delightful flavours as you indulge in this king of chaats – Raj Kachori. In short, it is a spicy, sweet, tangy, crunchy, crunchy, flavourful chaat.
Featured Image Credits: Pixabay