Select Page

POHA ALU RAJ KACHORI

Raj Kachori is a delicious Chat from Rajasthan.This is a huge gol gappa sort of chat, that is filled in with delicious items in it. Essentially Rajasthani Raj-Kachori, is a stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Apart from sprouts from Moong, chole, moth can also be used.

Raj kachori is a massive, puffed up, crisp snack that looks like a blown up gol gappa. It houses a variety of chaat ingredients, dripping all over the globe-like kachori.

The good thing about these kachoris is that, despite being fried foods, they are not as bad as they are made out to be. Use traditional oils or ghee, and you could eat them without having to worry too much. Of course, you should always keep portions in check, but remember kachoris keep you full till the evening, balancing the total calorie consumption of the day naturally.

TO MAKE OUTER LAYER
4 Potatoes boiled and mashed
1 cup thick poha soaked and drained
5 tsp Maida
Bread crumbs of 5 slices
Salt to taste
1 tsp blck pepper powder
1/2 tsp Haldi

 

In a bowl take boiled and mashed potatoes. Add soaked and drained poha. Add maida. Add breadcrumbs.
Mix nicely.
Add salt, pepper powder and haldi.
Knead into a medium hard dough.
Divide dough in equal portions and cover with cloth to rest.
Grease ur palms and knead the dough nicely once again to smoothen it.
Roll the round discs like poori shape. Keep it little thick while rolling from all over.
Roll all pooris and keep aside.

Filling of raj kachori

 

TO MAKE FILLING
50 gms Paneer
Grated coconut 1/2
Adrak mirchi paste 1 tbsp
2 tsp kishmish
Salt to taste
1 tsp sugar
Juice of 1 lemon
Hara Dhaniya/ coriander leaves

Mix above mentioned ingredients in a bowl and test the taste.
Your  filling is ready.

Assemble:
Take one round disc/poori. Make a deep well. Fill in coconut masala. Gently pull all edges together to make big kachori.

Deep fry all ready kachoris first on medium flame and then on slow flame. Fry on both sides till it turns golden brown. Drain and keep it on absorbent tissue paper.

GARNISH:
Serve with green dhaina pudina chutney and imli ki khatti meethi chutney.
Garnish with sev, pomegranate seeds and hara dhania.
Pour meetha dahi/sweetened curds over it.