वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Prepare the Turmeric Water
Mix 1/2 cup of water with 1/4 teaspoon of turmeric powder. This yellow water will be used for the dough to give the kachoris a nice color and taste.
Make the Kachori Dough
In a bowl, combine 1 cup of semolina (suji) (which should be coarsely ground in a mixer if not already fine), 1/2 cup of all-purpose flour (maida), and salt to taste. Gradually add the prepared turmeric water while kneading to form a soft dough. It's crucial to make a soft dough as semolina expands and will make it harder. Knead for 2-3 minutes until smooth.
Rest the Dough
Cover the dough and let it rest for 15-20 minutes. This allows the semolina to swell and the dough to become pliable, which is essential for crispy kachoris.
Prepare the Besan Filling
In a separate bowl, mix 5 tablespoons of gram flour (besan), salt to taste, 1 teaspoon red chili powder, 1/2 teaspoon baking soda, and 1 tablespoon of oil. Add 2-3 tablespoons of water and mix well to form a thick, non-sticky paste. This paste will be used as the internal stuffing for the kachoris.
Stuff and Shape the Kachoris
Take a portion of the rested dough and flatten it like a disc, creating a well in the center (similar to making stuffed parathas). Place a small amount of the besan filling into the well. Carefully seal the edges, pinching off any excess dough, to form a smooth, crack-free ball. Ensure it's perfectly sealed to prevent the filling from coming out during frying.
Roll the Kachoris
Lightly dust the stuffed dough ball with dry flour. Gently flatten it with your hands to evenly spread the filling inside. Then, using a rolling pin, carefully roll the kachori into a medium-sized, round disc. Roll lightly to ensure the filling remains centered and doesn't push to one side. The thickness should be neither too thin nor too thick.
Fry the Kachoris
Heat oil in a deep pan on high flame. Once the oil is very hot, carefully place a rolled kachori into it. Press gently with a ladle to help it puff up. Once it puffs, reduce the flame to low and continue frying, flipping occasionally, until the kachori turns golden brown and becomes very crispy. This slow frying on low heat ensures maximum crispness and prevents it from becoming soft later. Repeat for all kachoris.
Assemble the Raj Kachori Chaat
Once the kachoris have cooled down slightly (do not assemble when hot as they will become soggy), gently crack open the center of a kachori. Fill it with boiled chickpeas, boiled green gram, and boiled potato pieces. Sprinkle with red chili powder, chaat masala powder, black salt, and roasted cumin powder. Drizzle with sweet tamarind chutney and green coriander chutney. Add sweetened yogurt generously. Garnish with nylon sev, ginger juliennes, beetroot juliennes, and pomegranate seeds. Serve immediately.
