RAJ KACHORI

Raj kachori also called as the king of all kachoris is a popular chaat snack from north India.

The raj kachori recipe I am sharing is A slightly simplified or easier version as I have not added any lentil or besan (gram flour) stuffing in the kachori. Instead I have added the besan (gram flour) in the dough.

INGREDIENTS:

FOR RAJ KACHORI:

  • 1 cup fine rava or 160 grams fine rava (sooji or cream of wheat or semolina)
  • 3 tablespoons whole wheat flour
  • 2 tablespoons besan (gram flour)
  • ½ teaspoon salt
  • ¼ teaspoon red chili powder
  • ¼ teaspoon fennel powder
  • ⅛ teaspoon black pepper powder
  • 1 teaspoon oil
  • ⅛ teaspoon baking soda or 2 to 3 pinches
  • 7 to 8 tablespoons water or add as required
  • oil as required – for deep frying

FOR  CHAAT STUFFING:

  • 1.5 cups boiled chana
  • 1.5 cups boiled moong or steamed moong sprouts
  • 1.5 cups boiled and peeled potatoes cubes
  • 10 to 12 papdi
  • fine sev – as required
  • chaat masala powder – as required
  • ⅓ cup green chutney
  • ⅓ cup sweet chutney
  • ½ cup beaten curd (yogurt)
  • black salt – as required
  • roasted cumin powder – as required
  • red chili powder – as required
  • finely chopped coriander leaves (cilantro leaves) – as required

INSTRUCTIONS:

Making Raj Kachori Dough:

  1. Take 1 cup fine rava (160 grams), 3 tablespoons whole wheat flour (atta) and 2 tablespoons besan (gram flour) in a mixing bowl.
  2. Add ½ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon saunf powder and ⅛ teaspoon black pepper powder. Also add ⅛ teaspoon baking soda or 2 to 3 pinches of it.
  3. Drizzle 1 teaspoon oil. with clean fingertips mix everything very well.
  4. Then add 7 to 8 tablespoons water in parts and begin to knead the dough.
  5. Add water as required and begin to knead to a firm dough.
  6. The dough should not be soft. It should be firm. In case the dough looks wet initially, then no need to worry. Continue to knead and the rava will absorb the water eventually. Knead very well for about 10 minutes. If the dough looks dry, then add some more water.
  7. Cover the dough with a moist kitchen towel and let the dough rest for 30 minutes.
  8. After 30 minutes, knead the dough again and make medium sized balls from the dough. Cover the dough balls with a moist kitchen napkin, so that they do not become dry.
  9. Take the dough ball and gently roll it to a 4 to 5 inches diameter round.
  10. Do not make the kachoris too thin nor thick. Roll evenly. You can roll all the kachoris and keep them covered with a moist kitchen towel. Or you can simultaneously roll and fry together.

    Frying Raj Kachori

  11. Heat oil for deep frying kachori in a kadai. Add a tiny piece of the dough in the oil. If it comes up gradually and steadily on top, the kachoris can be fried.
  12. Gently slid the kachori in the medium hot oil.
  13. The kachori will come up on top in a couple of seconds as soon as you add it.
  14. Gently nudge the kachori with the slotted spoon, so that it puffs up.
  15. The kachori should puff up well like a poori.
  16. Fry till the base is golden and then turn over the kachori with a slotted spoon.
  17. Turn again and continue to fry. Gently press the edges with the slotted spoon so that they also get fried well. You can turn the kachori a couple of times often to get an even golden color.
  18. Fry till the crust is crisp and golden. Then remove crispy fried kachoris with a slotted spoon and keep on kitchen paper towels for extra oil to be absorbed. This way fry all raj kachoris on medium flame.

Assembling And Making Raj Kachori:

  1. Assemble all the chaat ingredient elements before you start making raj kachori. Take one kachori and keep it in a serving plate or bowl.
  2. Break the top crust of the kachori and create enough space inside for the chaat ingredients to occupy.
  3. First add some boiled chana or as required.
  4. Then add some boiled and peeled potatoes cubes.
  5. Next add some boiled moong or steamed moong sprouts. Top with some beaten curd.
  6. Next add green chutney and sweet tamarind chutney as required.
  7. Sprinkle some black salt, roasted cumin powder and red chili powder, as required.
  8. Crush some papdi and top it on the raj kachori. Add some boondi. sprinkle some sev on top.
  9. Lastly garnish with add some pomegranate arils and chopped coriander leaves.wp-1625050348603238421080461687306.jpg
  10. Serve raj kachori chaat straight away. This way assemble and make all raj kachoris. Serve immediately.
     

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AAM KE PAKODE / MANGO BHAJIYA

You would have tried bhajiyas with all kinds of veggies ranging from onions to raw bananas, and you might even have tried making it with ripe yellow bananas. But, have you ever had a taste of Aam ke Pakode or Mango Bhajiyas?

So, if you love to have mangoes, then try out Mango Bhajji recipe today! This North Indian recipe is a unique mix of a variety of flavours including  gram flour,  mangoes and red chilli powder that will surely melt in your mouth as soon as you take a bite of these juicy fritters. This fritter is a perfect combination of rich flavours and goodness of mangoes.  So, if you want to try of something new for kitty parties or buffets, then try out Mango Bhajji recipe today and enjoy this mouth watering delight with your family and friends.

INGREDIENTS :

  • 1 1/2 cups  mango cubes
  • oil for deep-frying
  • To Be Mixed Into A Thick Batter (using Approx. 3/4 Cup Of Water)
  • 3/4 cup besan (bengal gram flour)
  • 1/4 cup rice flour (chawal ka atta)
  • 1/4 tsp carom seeds (ajwain)
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 2 pinches asafoetida (hing)
  • salt to taste

INSTRUCTIONS:

  1. Heat the oil in a deep non-stick pan, dip the mango cubes individually into the batter and deep-fry till they turn golden brown and crisp from all the sides.
  2. Drain on an absorbent paper.
  3. Served hot with sauce and green chutney .
     

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SPICY POTATO HEARTS / POTATO NUGGETS RECIPE

Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato hearts/ nuggets and deep-fried to make this all-time favourite snack.

I served my spicy potato hearts in @nestasia.in Black micro safe plate .
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INGREDIENTS:

  • ¼ cup corn flour
  • ¼ tsp pepper (crushed)
  • 1 cup bread crumbs
  • 1 tsp seasme seeds
  • ¼ tsp salt
  • ¼ cup water
  • oil for deep frying

INSTRUCTIONS:

  1. Firstly, in a large mixing bowl take 2 potato, 3 tbsp  cheese, ½ tsp ginger garlic paste, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp pepper, ½ tsp chaat masala, ¼ tsp salt and 2 tbsp coriander leaves.wp-16235194792645071543630043920905.jpg
  2. mix well making sure the spices are combined well.
  3. now add ¼ cup bread crumbs and combine well. breadcrumbs helps to absorb moisture and prevent from breaking in oil.wp-16235194795023943740176006891963.jpg
  4. further prepare corn flour batter by mixing ¼ cup corn flour, ¼ tsp pepper, ¼ tsp salt and ¼ cup water.
  5. prepare a smooth flowing consistency batter.
  6. pinch a small ball sized potato dough and make heart shape using cookie cutter .wp-16235194797297601935015224084792.jpg
  7. dip in corn flour batter covering all sides.
  8. then roll in bread crumbs & seasme mixture .wp-16235194799357821466563739055900.jpg
  9. deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
  10. flip and fry all the sides on medium flame till it turns golden and crisp.
  11. finally, drain over kitchen paper to remove excess oil and serve potato hearts/ nuggets with tomato sauce.

NOTES:

  • It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break.
  • Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil
  • Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy!
     

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MANGO CUCUMBER SALSA

A fresh, quick, and easy homemade healthy Mango Cucumber Salsa.
You can serve it as an appetizer or condiment along with the main course. Or else you can have it plain or serve with some crackers or nachos. You can also have with plain khakra or with papdi.

This is one of my favorite ways to have mango and all alone I can finish one bowl. The taste and flavor of this Mexican inspired mango salsa is similar to our very own Indian chaat dishes.

Till the mangoes are in season, do try this recipe. Its so good. Also pretty quick and easy to make.

INGREDIENTS:

  • 1 small seedless cucumbers, diced
  • 1  tomato diced and seeds removed
  • 1/2 diced  onion
  • 1 medium-large mango, diced
  • 1 green capsicum  diced
  • 1/4 cup cilantro, finely chopped
  • 1 tsp mint leaves chopped
  • 1 tablespoons lime juice
  • 1/4 teaspoon chilli flakes
  • 1 tsp olive oil
  • salt and pepper to taste

INSTRUCTIONS:

  1. Add all ingredients in a large bowl and mix well.
  2. Serve immediately or let chill for a couple hours. Salsa will keep up to one week in a tightly sealed container in the refrigerator.

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ACHARI MATHRI

It is a popular snack of Northern India and is one of the favorite choices for Chai Nashta(high tea) in most households.
These crackers really are great finger food. 

I recently got achar masala from 420 masala, https://www.mangaateraho.com/420-Masala-c57552056 so I use this in my mathris.
Achari Mathri is a good way of using left over spicy pickle masala; I used fresh achar masala because I had and the outcome was even better!
P.S. I made them in flower shape to add extra flair.

INGREDIENTS:

  • Sooji / Fine Semolina – 1/4cup
  • Maida / Refined Flour – 1cup
  • Ajwain / Carom seeds – 1/2 tsp
  • Achaar ka masala 1 tbsp
  • oil – 1&1/2 tbsp
  • Salt – to taste
  • Water – 1/2 cup
  • oil for frying

INSTRUCTIONS:

  1. Take the big mixing bowl and add the Sooji, maida, salt,ajwain, and achar masala together. Mix.
  2. Now add 1&1/2 tbsp of oil. Mix well and bring the flour together to bind. It should be of consistency that when you make a fist with flour, it should stay as a loose fist.
  3. Start adding warm water, 1 tbsp at a time. It will take about 2 tbsp of warm water to make a tight dough. The dough should not be soft. Knead for 2 minutes to combine the ingredients. Cover the dough with another bowl or plate and let sit for about 20 minutes.
  4. Make a ball out of one dough portion. Roll it out into a thin disc.  Cut out with fondant cutter and make flower shaped mathris . Set aside. Finish the rest of the dough likewise.
  5. Heat oil in a wok or kadhai to maximum. Once hot, reduce the temperature to medium.
  6. Gently drop 10-12 small mathris at the same time in the hot oil. After a minute, increase the temperature to medium high and fry till the mathris become pinkish golden.
  7. It takes about 3-5 minutes each lot. Finish frying all the mathris likewise.
    Served with a cup of tea.
     

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DAHI PURI

Dahi Puri (also known as Dahi Sev Puri or Dahi Batata Puri) is a very popular Indian street food where puri or golgappa is topped with various chutneys, masalas, boiled potatoes, fine sev, and yogurt. Make this Indian chaat using this simple recipe.

Chaats are pure love! No matter how much I resist, I can never control myself if there is a plate of Chaat in front of me, especially when it is Dahi Puri. Crispy mini shells or puris, stuffed with potatoes, chilled yogurt, and spicy tangy chutneys, this one is just a treat for your taste buds.

Sweet, sour, tangy, and spicy, this chaat is loaded with flavors and can be served for evening snacks or dinner. You can also make other chaat recipes along with it.

INGREDIENTS:

  • 1 cup Yogurt (Chilled)
  • 1 tsp Sugar
  • ½ tsp Ginger Juice
  • 30-40 Golgappa Puri
  • ½ cup Boiled potatoes (Mashed)
  • ½ cup Boiled black gram / Kala chana (Soak for a few hours before boiling)
  • ½ tsp Salt
  • ½ tsp Chaat masala
  • ¼ tsp Roasted cumin powder
  • ¼ tsp Red chilli powder
  • ¼ cup Mint and coriander chutney
  • ¼ cup Sweet tamarind chutney
  • ¼ cup Nylon sev
  • 2 tbsp Fresh coriander (Chopped)
  • ¼ cup Pomegranate seeds

INSTRUCTIONS:

  1. Pass the yogurt through a mesh strainer.
  2. Add sugar and ginger juice and mix well until sugar dissolves.
  3. Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
  4. Arrange the golgappe on a plate.
  5. Make a small hole in each golgappa with your finger.
  6. Fill small amount of boiled potato, black gram and moong in each gol gappa.
  7. Pour yogurt from top.
  8. Sprinkle little masala mixture that we made earlier over yogurt.
  9. Drizzle mint and coriander chutney and tamarind chutney on top.
  10. Now sprinkle some more masala mixture.
  11. Finally sprinkle nylon sev, coriander and pomegranate seed on top.
  12. Serve immediately.

NOTES:

  1. Try using fresh homemade yogurt to make Dahi puri. Sour yogurt doesn’t taste good in this dish.
  2. You can use either homemade puri or store-bought to make this dish.
  3. The consistency of the chutney should be a little thin so that you can drizzle them easily.
     

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