Monday, November 21, 2011

Raj Kachori/ Puffed Fried Indian Flat bread filled with Spicy & Tangy Condiments

Raj Kachori is a very very popular street food in India  A spicy chaat bowl full of delicious condiments has very refreshing & satisfying flavors. I feel Raj Kachori does not need much of an introduction so I will just cut it short. In the beginning it might seem a little intimidating to make them but it's not all that difficult. I had made these for Diwali & the guests really had a great time filling them with condiments according to their taste palettes. Can be served as a snack or an appetizer , makes for an awesome presentation & is thoroughly enjoyed by everyone. As for me I can have it as a complete meal anytime for lunch or dinner. 

Ingredients:  ( will make about 20 kachoris)
For the Kachori Dough:
I cup all purpose flour / maida
1 cup semolina/ sooji
2 tablespoon gram flour/ besan
1 tablespoon oil
1/4 tsp salt
1/4 tsp red chili powder
Oil for frying the kachori

Condiments: ( amount depends on the no. of kachori's you make)
Boiled & dices potatoes
Moong sprouts ( boiled)
Fine Sev
Tamarind chutney
Mint chutney
chopped cilantro for garnish
salt , red chilli powder & roasted cumin powder for garnish

To make the Kachori's :
Mix together all purpose flour, sooji , besan , oil,  salt & pepper & knead into a  firm dough . The dough should be firmer than the roti dough . Keep aside for 15-20 minutes. Knead the dough again & now it is ready to be rolled . Pinch the dough into plum size balls & roll each into a flat round circle 2-3 " in diametre.  Now comes the tricky part. Heat oil in a pan or wok & the oil should be really hot so the puris can puff up immediately. Start frying the pooris one by one, ( I did in batches of 3) as  soon as the poori puffs up , lower the heat to minimum & fry pooris on both sides until they turn golden in colour. Frying on low heat will take some time but the pooris will come out perfectly crispy.  Take out & place on kitchen paper to drain excess oil if any. The pooris are ready . 

Make a hole in the centre of each poori & fill with all the condiments , add lots of yogurt & chutney as everything needs to be oozing out of the kachori. Sprinkle with salt , pepper & cumin powder. Garnish with cilantro & fresh  pomegranate seeds or as desired.  

These Raj kachori's can be prepared 2 weeks in advance & stored in an air-tight container .