Raj Kachori is like a giant pani puri and is well puffed and very crisp.The trick with it is that you have to adjust the flame every now and then so you can get a real crisp one.Of course if it does not puff..you cannot fill, but one can use it for papadi. The kachoris can be made in advance, just that they should be stored well.We have a number of fillings which again are simple to gather, except for dahi wada which one has to make,It is strange that I do not have the recipe for dahi wadas on my blog, though I must have made them umpteen times.These are the regular udad daal dahi wadas that we make. Papdi , sev, boondi are all store bought.
Dough for kachori
1 cup all purpose flour
¼ cup semolina
2 pinches baking soda
Mix both the flours .
Add baking soda and knead into a semi soft dough.
Cover and leave for 30 minutes.
Divide the dough into 14 parts and make balls.
Flatten a ball and roll it into a disc about 3’’.
Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
Make all the kachoris in the similar manner.
Boiled potatoes chopped finely
Boiled moong sprouts
Boiled black channa
Boondi, soaked for 10 minutes and squeezed
Fresh beaten curd
Red chilly powder
Fill the kachori in the following order..
The curd and sauces , dry spices all can vary according to ones taste.Step by step pics to fill raj kachori
This was the first time I made Raj Kachori at home. Every one in the family enjoyed it and the taste was as good as Haldiram !!
After making this Raj Kachori I had it again and this time I saw it being filled at Haldiram, I realized that I had not filled mine with enough curd and chutneys...so I filled another kachori with lots of curd and chutneys.This tasted better as all the filling ingredients were really moist and well soaked in these sauces.Make sure you chill the sauces to give it that highlighted taste.