Raj Kachori Chaat

vijay-dairy-Raj Kachori-Chaat

The king of kachori, Raj Kachori.
Have you ever been in this type of roadside scene, where bhaiya puts the uncooked silent kachori in the hot oil? And the kachoris just start playing, dancing, and enjoying themself in the hot-hot oil. And now the oil bath is over and the bhaiya takes them out with that big fat spoon gives them a two up-down shake and places them on that very big plate OMG! If I see this scene live I just want to grab that piping hot golden crispy kachori and want to blow air by slightly cooling it and love the first byte of the amazing crispy hot kachori mmm this delicious mouth-watering hot kachori gives a completely satisfactory smile.

Raj Kachori At Vijay Dairy

Are you also this mad foody?

Coming from the base of Kachori, they were invented by Marvadi. Thanks to Marvadi’s chef for such a delicious invention. They made the kachoris with “Thanda masala”, which includes coriander seeds, sounf, and haldi making these kachoris well-suited for the climate. There are many variations made over like, onion kachori, mava kachori, dal kachori, aloo kachori, and hare chane ki kachori, But the Bikaner-originated raj kachori stands high above all. The fluffy-puffy crispy raj kachori served to look, gives you that temptation. They are very tasty with those tiny chopped veggies, boiled grains, and chutneys, with the spiced flavor sprinkling goes in.

Vijay Dairy offers a delicious high-quality Raj Kachori. The chutney is made fresh every day ensuring the quality of taste. We add amazing, mind-blowing flavors making your chaat experience tell wow it’s too yummy! The name would sound like, it would be difficult to prepare, but trust me it is very simple and less time-consuming if you are pre-ready with chutney, and the fillings. They are so stomach-filling and very delicious.

How To Make Raj Kachori By Chef Sanjyot Keer

Raj Kachori Chaat RECIPE By Chef Sanjyot Keer (Your Food Lab)

Prep Time: 25-30 minutes
Cooking Time: 20-25 minutes
Serves: 4-5 people


For making the dough
Maida 1 cup
Salt to taste
Water 3/4th cup
Turmeric powder ½ tsp
For pitthi or filling:
Besan 4 tbsp
Red chilli powder 1 tsp
Salt to taste
Baking soda ½ tsp
Oil 1 tbsp
Water 2 tbsp

For making the dough, in a mixing bowl, add maida, and salt to taste, mix the dry ingredients, and further in a separate bowl, mix turmeric powder & water, add the mixture gradually to the dry ingredients, and mix well until a dough is formed. Add the turmeric water until the dough feels soft initially, continue to knead for 4-5 minutes & knead a semi-soft dough.
Cover the dough with a damp cloth & rest for 10-15 minutes.

To make the pitthi or the filling, add all the ingredients in a bowl and mix well, keep aside to be used as a filling to make the raj kachori. Make sure the filling has very little moisture & is pasty in texture.

After resting the dough, divide it into equal size dough balls, and shape a dough ball like a small cup with your thumb & index finger, fill the small cap with a small spoonful of the besan filling, bring the ends together, and seal to make a ball.

Flatten with hands and coat with dry flour, further use a rolling pin, and roll in thin chapati, be careful while rolling to ensure it doesn’t tear. Roll all the kachori in the same way.

Heat oil in a wok for frying, make sure the oil is hot, but not very hot, fry the kachori in hot oil on medium-high flame. while frying, push down the kachori with the spatula so it fluffs up, flip it and splash hot oil over it so it fluffs like a balloon, and fry from both sides until crisp & golden brown.

Fry all the kachori in a similar way, as the kachoris are ready and other components are ready, let’s assemble them.

For Spicy Green Chutney

Fresh coriander leaves ½ cup
Fresh mint leaves 1/4th cup
Spicy green chilies 10-12 nos.
Raw mango 1 tbsp (chopped)
Ginger 1 inch
Black salt 1 tsp
Jeera 1 tsp
Roasted chana dal 1 tsp
Salt to taste
Lemon juice 1 tsp
Ice cubes 1-2 nos.

Add all the ingredients to a mixer grinder, grind well to make chutney. Spicy green chutney is ready, you can also store it in an airtight container and refrigerate it for a couple of days. Use accordingly.

For Sweet Tamarind Chutney
Tamarind (imli) ½ cup
Seedless Dates (khajoor) 150 gm
Jaggery 1 kg
Jeera powder 1 tbsp
Kashmiri red chili powder 1 tbsp
Dry ginger powder ½ tsp
Black salt 1 tsp
Black pepper a pinch
Salt to taste
Water 750 ml

Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.

Now, take a wok and, strain the imli pulp through a sieve, and later, strain the soaked khajoor as well, further, add jaggery, and the remaining powdered spices along with salt & pepper.
Switch on the flame & let the jaggery melt.
As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
Cook until the chutney has reached a thin syrup-like consistency. Switch off the flame and allow it to cool down, Do not cook for too long as it will thicken a bit as it cools down.
Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for a couple of days. Use accordingly.

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