HAVE THE SAVOUR OF A SWEET-SPICY CHAAT

                           KACHORI CHAAT

Kachori Chaat is the crispy, chatpati chaat which is famous at many places with the name of 'Katori Chaat' or 'Raj Kachori'. Raj Kachori is a little different from Kachori chaat because it is very big in size as the name suggests. It is made in different ways in different places. In some places, Kabuli is used in the chaat whereas in some other places, Moong daal is the main stuffing for the chaat.
I love Kachori Chaat since my childhood. My Mom makes it on most of my birthdays because it is my all time favorite from childhood only. It consists of  various spices and chutneys. I have never eaten any better Kachori Chaat than my Mom. It's the Best. So today I will give you the recipe of the Kachori Chaat which my Mom makes. It looks like this
                         

INGREDIENTS:
Suji- 4 cups
Maida- 1 tbsp (optional)
Ghee- 1/2 cup
Sugar- 1 tsp
Lemon juice- 1 tsp
Yellow Matar(Kabuli)- 4 cups
Ground Red chilli powder- 2-3 tbsp
Turmeric- 1 tbsp
Salt- As per your taste
Finely chopped onion- 1 cup
Finely chopped coriander- For garnishing
Finely chopped green chilli- For garnishing 
Whisked Curd- 1 cup
Sweet Tamarind chutney- 1 cup
Coriander chutney- 1 cup
Black salt- For garnishing
Cumin powder- For garnishing
Sev- For garnishing 
Water for kneading 

RECIPE:
So to make the Kachoris, first knead the dough with Suji, Ghee and water. Suji and ghee will make the kachori super crispy. Add the sugar and lemon juice in the dough. You can take a little maida also for binding the suji together because sometimes, it is difficult for the Suji to be bound properly. The dough should be soft but not sticky.
Let the dough rest for a little while. 
For the Kabuli, Take double the amount of water than the Kabuli chana in a cooker. Add salt, turmeric and ground red chilli powder to the cooker. Cook the Kabuli till the cooker blows 2 whistles. 
Now deep fry the Kachoris. The Kachoris rolled should neither be too thin nor too thick.
Deep fry them until they get crispy and brown. Not too brown. 
Now crack the Kachori in the center. Put Kabuli, curd, tamarind chutney, coriander chutney in the chaat. Now garnish the chaat with chopped onions, coriander and green chilli and later Black salt, cumin powder, ground red chilli powder and at last the Sev. 
Enjoy your delightful chaat to bring a smile on your face.
                       



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