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Rajasthani cuisine offers a fascinating array of flavours that are unique and serve as a testament to the culture and heritage of the state. Apart from traditional food dishes, finger-licking vegetarian dishes and more, the cuisine is truly a treasure trove for all the foodies. One such dish hailing straight from the ‘Marwari cuisine’ is Raj Kachori.
Also referred to as the ‘king’ of all kachoris, this delightful Rajasthani snack highlights the authentic flavours of the state. Raj kachori has been tagged under the category of snacks for a long time now due to its puffed-up appearance. Often considered a great reminiscent of golgappa, the delicacy can be found in every part of the country but what makes ‘Raj Kachori’ unique?
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The kachori is deep-fried to perfection and is later stuffed with moong dal, boiled potatoes and sprouted moong. Topped with beaten curd, spices and flavourful chutneys including tamarind and green chutney along with sev and pomegranate arils, the visually appealing factor along with a brilliant amalgamation of flavours makes this Rajasthani snack unique.
History says that the existence of kachoris can be traced back to 1613 in Rajasthan. Well, the dateline can’t be discovered for the raj kachori but it is believed to have originated in Bikaner by the Marwari community. The word raj kachori translates to “raj” and that means ‘royal’ which is said to be served at the royal palaces and offered to the kings in the bygone era.
Another source claims that the ‘Marwadi community’ is solely credited for inventing kachori and this snack is served to businessmen who used to travel from afar. The regular kachori uses thanda masala instead of garam masala in its preparation. Although you can find a selection of kachoris across India like mawa kachori, pyaaz chutney, Multani moth kachori and more.
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According to some sources, the concept of deep-fried pooris has been mentioned in a few of India’s oldest scriptures like Mahabharata. The concept of chaat is said to have been introduced to the subcontinent and the combination of chaat and deep-fried pooris led to the innovation of raj kachori.
The assembling process of Raj Kachoris can be altered based on your preferences. Since the delicacy manages to suit every palate, head to your kitchen and prepare this Marwari gem right away for this festive season!
Raj Kachori Recipe
Prepared with a blend of simple ingredients, follow these easy steps and enjoy your snack.
Ingredients
- 1 cup rava
- 3 whole wheat flour
- 8 tbsp water
- 2 tbsp besan
- 1 tsp oil
- ¼ tsp black pepper powder
- ¼ tsp red chilli powder
- ¼ tsp fennel powder
- 1/8 tsp baking soda
For chaat stuffing
- 1.5 cups boiled chana
- 1.5 cups boiled potatoes
- 1.5 cups boiled moong
- Pinch of Chaat masala powder
- ½ cup beaten curd
- 1/3 cup green chutney
- 1/3 cup sweet chutney
- Black salt as required
- Roasted cumin powder
- Sev as required
- Handful of Finely chopped coriander leaves
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Method
Step 1: Start by making the dough for raj kachori. In a mixing bowl, add rava, whole wheat flour and besan. Stir salt, saunf powder, black pepper powder, red chilli powder and baking soda.
Step 2: Drizzle a few drops of oil into the mixture and add water for kneading. Prepare a firm dough and knead well for 10 minutes. Cover the dough with a moist kitchen towel and allow the dough to rest for 30 minutes.
Step 3: Next, prepare medium-sized balls from the dough and gently roll them into a round ball. Ensure that the kachoris are not thin and too thick. Cover them with a cloth, roll the kachoris and fry them together simultaneously.
Step 4: In a deep frying kadhai, gently slide the kachoris and ensure that the kachoris are puffing up well like a poori. Fry until golden and crisp, and set aside.
Step 5: Now, in a serving bowl, break the top crust of the kachori and fill it with boiled chana, cubed potatoes and boiled/ sprouted moong. Top with beaten curd and add green chutney and sweet tamarind chutney.
Step 6: Sprinkle roasted cumin powder, black salt and red chilli powder. Don’t forget to crush crispy papdi and sev on the raj kachori. Garnish with coriander leaves and pomegranate. Serve and enjoy!