Raj Kachori Chaat (Street Food) - BM # 5

Hello Friends,


Today is day 6 of blogging Marathon # 5 which was started by Srivalli.


This is the most famous street food in Jaipur. I mean you cannot go to Jaipur and not have this. There is a shop called "Chawla's" near my house and every time we go to the market for anything, we HAVE to have this. Now, like any other street food in India (the complicated ones anyways), we never made these at home, when in India. But, here (in US), we don't get it at all, so have to make it. It is not exactly complicated, but making kachori (or rather call it BIG golgappas) is tricky. Another thing to mention here is that, even though we call it "Raj Kachori", there is no kachori in it, not at least the kind you will be expecting.


I used Madhulika's recipe. My pooris came fine, but somehow the base got harder than normal and they id not puff up as much as I expected them to. Anyways, may be my next trial will be better. For now, enjoy this :)


Raj Kachori Chaat (Street Food)

Ingredients
For Raj Kachoris
Sooji (Semolina) - 2 cups
Maida (All Purpose Flour) - 4 tbsps
Salt - per taste
Oil - for deep frying
For Filling Chaat (for 1)
Prepared Raj Kachori - 1
Dahi Vada (smaller version, without masalas and all) - 2
Boiled Potato - 2 tbsps, chopped in small pieces, not mashed
Boiled Whole Green Moong Lentils - 2 tbsps, boil them with little salt and turmeric, till they are cooked but not mushy
Sweet Chutney - 2 tbsp, or adjust per your taste, Tamarind and Date is what I used.
Green Chutney - 2 tbsp, or adjust per your taste, I used a blend of mint, cilantro, green chilies, lemon and salt for this.
Yogurt - 1/4 cup, just nicely beaten with little salt
Papdi - 2, crumbled, these are flattened golgappas or you can even use golgappas here.
Sev (Namkeen) - 3 tbsps, I used Haldiram's Spicy Aloo Bhujiya
Anardana - 1 tbsp, I did not have it, so skipped
Red Chili Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Chaat Masala - 1/2 tsp
Cilantro - for garnishing
Preparation

• For Raj Kachoris, mix all the ingredients except oil with warm water and make it into a hard dough. Cover and let it rest for about an hour. Then, mix the dough again very well with hand and make it smooth/soft.
• Pinch a plum sized ball from the dough, roll it into a thin flat circle (about 3 inches in diameter) and then deep fry in hot oil.
• It should puff up immediately and then it fry both sides till golden brown. 
• Drain on a paper towel and let it cool a bit.
• Now, it is time to assemble the chaat, you can do it in any sequence you like. This is how I did, break the top shell of the raj kachori, fill in dahi vada, aloo, moong, crumbled papdis (by this time, your kachori will be full), then both the chutneys, yogurt, sev and rest of the masalas and anardana.
• Tip: go easy on all the ingredients, they should be overflowing, specially yogurt. It has to look over stuffed and messy :)

Serving
Do, I need to tell you how to enjoy, just indulge :)


That's all for now. Till next post, take care.

Check out the Blogging Marathoners doing BM#5 along with me.
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali