Raj Kachauri

by usmishra

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Raj kachauri is a crispy deep fried kachori recipe which is broken from the centre and then served with a tangy and spicy filling . The beaten curd may be poured over the top and then the raj kachauri is enjoyed as chaat with sev sprinkled as garnish.

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Raj Kachauri recipe - How to make Raj Kachauri

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Chaat

Preparation Time: 30 Cooking Time: 20 Total Time: 50 mins
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Ingredients

1 cup plain flour (maida)
2 tbsp ghee
1/4 tsp salt
water as required
oil for deep frying

For Filling
1 cup potatoes, boiled and cubed
1/4 cup colocassia (arbi), boiled, peeled and chopped
1 cup pomogranate (anar), peeled
1 cup curds (dahi) , beaten smooth and thinned a little if desire
1/2 cup sonth ki chutney of pouring consistency
2 tsp roasted cumin seeds (jeera), powdered
1 tsp roasted carom seeds (ajwain), powdered
1 tsp roasted coriander (dhania) seeds and powdered
1 tsp black salt (sanchal)
chilli powder
a piece of ginger (adrak), thinly sliced
coriander (dhania) leaves for garnish

Sonth ki chutney
100 gms tamarind (imli) pulp
3/4 cup grated jaggery (gur)
2 tsp salt or to taste
1 tsp black salt (sanchal)
1 tsp dried ginger (soonth) powder
1/4 tsp black pepper (kalimirch) powder
1/4 tsp chilli powder

Method

Knead the maida, salt and ghee to a stiff dough with water.
Roll to 1/8” thickness, cut into rounds and fry first over high heat, then low, till a golden colour on both the sides.
They should puff up (some may not, which does not matter).
Mix sonth ingredients together and bring to a boil, then simmer over low heat, till thick .
To make up, break an opening in one kachauri for the filling.
Fill the filling ingredients into the cavity of the kachauri and serve.

This recipe was contributed by usmishra on 26 Sep 2004

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Raj Kachauri

Raj Kachauri recipe - How to make Raj Kachauri

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