Kachori Chaat Recipe - Famous kachori served with chilled yogurt and chutneys.

This recipe is from the book Chaat.

Main Ingredients : Refined flour (maida)(मैदा), Carom seeds (ajwain)(अजवाइन)

Cuisine : Rajasthani

Course : Snack

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Kachori Chaat

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Kachori Chaat Chaat checkout Croquettas , Kathi Roll , Steamed Momos , Nankhatai . You can also find more Snack recipes like Paneer Bhare Papad, Kindergarten Pasta, Smoky Paneer Wrap, Baked Handvo . Or try out these recipes from Rajasthani like Bajri Churma, Lal Murgh, Poha Chewda, Sufi Malpua.

Kachori Chaat Recipe - How to make Kachori Chaat

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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Refined flour (maida) 1 cup

  • Carom seeds (ajwain) 1/4 teaspoon

  • Salt 1/4 teaspoon

  • Soda bicarbonate a pinch

  • Pure ghee 2 tablespoons

  • FOR FILLING

  • Green peas shelled crushed1/2 cup

  • Oil 1/2 tables

  • Asafoetida a pinch

  • Cumin seeds 1/4 teaspoon

  • Ginger chopped1/2 inch piece

  • Green chillies chopped2

  • Salt to taste

  • Garam masala powder 1/4 teaspoon

  • Coconut scraped2 tablespoons

  • Roasted peanuts crushed2 tablespoons

  • FOR TOPPING

  • Yogurt Whisked and chilled2 cups

  • Red chilli powder 1 teaspoon

  • Roasted cumin powder 2 teaspoons

  • Green chutney 4 teaspoons

  • Sweet date and tamarind chutney 4 teaspoons

Method

Step 1

Mix refined flour, carom seeds, salt, soda bicarbonate and pure ghee in a bowl. Add cold water as required to knead into a stiff dough.

Step 2

Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook for two to three minutes. Take off the heat and add garam masala powder. Mix and set aside to coo

Step 3

When cool add coconut and peanuts and mix. Divide the dough into eight equal portions. Roll each portion and press to make round puris. Stuff each puri with the stuffing and further shape into a kachori.

Step 4

Heat sufficient oil in a kadai and deep-fry the kachoris in medium hot oil till crisp and golden. Drain and place them on an absorbent paper. To serve lightly crush two to three kachoris and place them in each serving bowl.

Step 5

Pour some yogurt over it, sprinkle red chilli powder and cumin powder, drizzle both the chutneys and serve immediately.

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