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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.
- 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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