By Raj Kachori is a quintessential Indian street food, originating from the state of Rajasthan. This indulgent delicacy features a large, crispy puri filled with a medley of savory and tangy delights. The hollow puri, fried to golden perfection, serves as a crunchy vessel for a flavorful filling of boiled potatoes, sprouts, chickpeas, moong dal, and a myriad of spices. Topped with a dollop of yogurt, sweet tamarind chutney, zesty green chutney, crunchy sev, fresh coriander, and juicy pomegranate seeds, each bite is a symphony of textures and flavors. Raj Kachori is not just a dish; it’s an experience, evoking the bustling streets of India and delighting taste buds with its vibrant and irresistible charm.
Prepartion of Raj Kachori:
Prepare the Kachori: Make a dough using all-purpose flour, semolina, a pinch of baking soda, salt, and water. Roll out small puris from the dough and deep-fry them until they puff up and turn golden brown.
Prepare the Filling: The filling typically includes boiled potatoes, sprouts, chickpeas, chopped onions, tomatoes, and boiled moong dal (green gram). Season the filling with spices like chaat masala, cumin powder, red chili powder, and salt. You can also add sweet chutney (tamarind and dates) and green chutney (coriander and mint) for extra flavor.
Assemble: Once the puris are fried and the filling is ready, carefully make a hole in the center of each puri. Fill the puris generously with the prepared filling mixture.
Garnish: Top the filled puris with yogurt, sweet chutney, green chutney, sev (crunchy chickpea noodles), chopped coriander leaves, pomegranate seeds, and a sprinkle of chaat masala.
Serve: Raj Kachori is best served immediately after assembling so that the puris remain crispy. Enjoy the burst of flavors and textures with each bite
Raj Kachori is not only delicious but also a visually appealing dish with its vibrant colors and array of toppings. It’s perfect for special occasions or as a treat for yourself and your loved ones
