RAJ KACHORI – It’s known as the King of Kachoris, and not without reason. With a burst of flavours and textures, this dish is a delight to cook and of course, eat!!
#RajKachori #Kachorirecipe #RanveerBrar
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RAJ KACHORI
Preparation time 15 minutes
Cooking time 25-30 minutes
Serving 4
Ingredients
For Tamarind Chutney
2 cup Water , पानी
1/2 cup Tamarind , इमली
2/3 cup Jaggery , गुड
1 inch Ginger, julienned , अदरक
1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
Salt to taste , नमक स्वादानुसार
1 medium ripe Banana, sliced , केला
For Tempering Chutney
1 tbsp Sesame oil , तिल का तेल
½ tsp Cumin seeds , जीरा
½ tsp Fennel seeds , सौंफ
2-3 dry Red chillies, broken in half , सूखी लाल मिर्च
For Dough
1/2 or 2/3 cup Rava , रवा
½ cup Refined flour , मैदा
¼ tsp Baking soda , खाने का सोडा
Salt to taste , नमक स्वादानुसार
½ tsp Turmeric water / Yellow colour , हल्दी का पानी या पीला रंग
For Stuffing
½ cup Gram flour , बेसन
1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
Salt to taste , नमक स्वादानुसार
½ tsp Ghee , घी
¼ tsp Baking soda , खाने का सोडा
Water , पानी
For Chaat Masala
1 tbsp Cumin seeds , जीरा
1 tbsp Fennel seeds , सॉन्ग
½ tbsp Coriander seeds , धनिया के बीज
1 tbsp Black pepper cons , काली मिर्च के दाने
1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
½ tsp Salt , नमक
¼ tsp Amchur powder , आमचूर पाउडर
For Filling
1 large Potato, boiled & cubed , आलू
1 small Onion, chopped , प्याज
2 fresh Green chillies, chopped , हरी मिर्च
½ cup boiled Brown Chana , काला चना
Few Coriander leaves, chopped , धनिया पत्ता
Black Salt to taste , काला नमक स्वादानुसार
½ medium Lemon juice , नींबू का रस
½ tsp Black pepper powder , काली मिर्च का पाउडर
Other Ingredients
Oil for frying , तलने के लिए तेल
Green chutney , हरी चटनी
Prepared Tamarind chutney , तैयार की हुई इमली की चटनी
Curd , दही
Prepared Chaat Masala , तैयार किया हुआ चाट मसाला
Fresh Coriander leaves , धनिया पत्ता
Sev , सेव
Pomegranate pearls , अनार के दाने
Process
For Tamarind Chutney
In a saucepan add water, tamarind, jaggery and boil it on medium heat for 6-8 minutes.
Now add ginger, degi red chilli powder, salt and continue to boil for another 5-6 minutes on medium heat.
Then strain the mixture properly and pour back the strained mixture in the saucepan and place on the heat.
Meanwhile in a tempering pan heat sesame oil and add cumin seeds, fennel seeds let them crackle then add dry red chillies and cook for a few seconds.
Then pour the tempering on the boiling tamarind mixture and continue cooking until it’s thickened like a chutney.
Remove and keep aside for further use.
For Chaat Masala
In a pan lightly roast cumin seeds, fennel seeds, black pepper powder, coriander seeds.
Remove in a bowl and add degi red chilli powder, salt, amchur powder and then grind it into a powder.
Keep aside for further use.
For Filling
In a bowl add boiled potato, green chillies, brown chana, coriander leaves, black salt, lemon juice, black pepper powder and mix everything properly then keep aside for further use.
For Dough
In a bowl add rava, refined flour, baking soda, salt, turmeric water or yellow colour, water and knead a soft dough.
Keep aside to rest 10-15 minutes.
For Stuffing
In a bowl add gram flour, degi red chilli powder, salt, baking soda, baking powder, ghee, some water and mix into a thick paste.
Keep aside for further use.
For Frying Kachori
Take a medium lemon sized ball from the dough and spread it little in the hand then add ½ tbsp of the stuffing and close the dough.
Apply dry flour and roll it out. Repeat this process with the rest of the mixture.
Now heat oil in a kadai on medium heat then fry the rolled kachori until golden brown and crispy from both sides.
Remove on an absorbent paper and let it cool down.
For Assembling Raj Kachori
Place the fried kachori in the serving plate and make a hole in the centre of the kachori.
Now add the big spoonful of filling followed by green and tamarind chutney, then some curd, chaat masala and repeat this one more time.
Now sprinkle some sev then garnish with coriander leaves and pomegranate pearls. Serve immediately.
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