Special Raj Kachori Recipe | हलवाई जैसी राज कचौरी आसान रेसिपी | Chaat Masala । Chef Ranveer Brar

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is sweeter and easier to make.

sev

🥗Healthier: roasted chickpeas

💰Cheaper: crispy noodles

Roasted chickpeas provide crunch with less fat.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: dried cranberries

Diced apples add sweetness and color.

Prepare tamarind chutney by mixing tamarind, jaggery, and water in a pot and cooking it for 30 minutes.

In a mixing bowl, combine equal amounts of semolina and refined flour, add a little baking soda, salt, and optional turmeric water or yellow color.

Add water to the flour mixture to form a medium dough, not too tight or too soft, and let it rest for 10 minutes.

Prepare the stuffing by mixing gram flour, chili powder, salt, and ghee in a bowl, adding water to form a mixture.

Cook the tamarind chutney until it thickens slightly, then strain it and set it aside to cool.

For tempering the chutney, heat sesame oil and add fennel, cumin, and dry red chili, then boil for 5 minutes.

Add sliced bananas to the hot chutney and mix well, then refrigerate it.

Roll out the rested dough into small circles, applying dry flour as needed while rolling.

Fry the rolled kachoris in medium hot oil until golden brown and crispy, being patient during the frying process.

Prepare the filling by mixing boiled and mashed potatoes, chickpeas, chopped green chili, onion, and spices together.

Assemble the raj kachori by placing the fried kachori on a plate, topping it with the potato-chickpea filling, tamarind chutney, and garnishing with coriander leaves and chaat masala.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens