dahi kachori recipe | khasta kachori chaat (2024)

dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with amazing 50 images.

Dahi kachori is a very famous and loved chaat. So popular that dahi kachori chaat is easily available as Mumbai Street Food. Raj kachori is king of all the kachori's and is famously sold everywhere in India.

This filling moong dal raj kachori chaat has found its own place in the good old streets of Mumbai! it’s a challenge to deftly bite into this king-sized snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience. This is my personal and favourite chaat recipe. I prefer making khasta kachori chaat on Sundays as I don't fall short of time and it is enjoyed by all the family members.

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A perfect raj kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. This flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this dahi kachori chaat is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior.

The method to make raj kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. dahi kachori chaat is a perfect recipe for someone who loves fried food.

To speed up the process of making raj kachori, prepare the chutneys in advance. I usually make them a day prior and refrigerate them.

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Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori chaat.

Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with moong, curds and chutneys and serve!

Enjoy dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with detailed step by step recipe photos below.

Method


For the dough

  1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
  2. Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.

For the filling
  1. Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
  2. Heat the oil in a broad non-stick pan and add the cumin seeds.
  3. When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.
  4. Add the ginger-green chilli paste, dry mango powder , chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously.
  5. Cool and divide into 12 equal portions and keep aside.

How to proceed to make dahi kachori
  1. Divide the dough into 12 equal portions.
  2. Roll out each portion of the dough into a 75 mm. (3") diameter circle.
  3. Place one portion of the moong dal filling in the centre.
  4. Bring together all the sides, seal it tightly and press it lightly.
  5. Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out.
  6. Gently press the center of the kachori with your thumb.
  7. Repeat steps 2 to 6 to make 11 more kachoris.
  8. Heat the oil in a deep non-stick kadhai on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides.
  9. Drain on an absorbent paper.
  10. Repeat steps 8 and 9 to deep-fry 9 more kachoris.

How to serve dahi kachori
  1. Place 2 kachoris on a serving plate and make a hole in the centre of each kachori.
  2. Put 1 tbsp of moong sprouts in each kachori hole.
  3. Put ½ cup of beaten curds, 1 tbsp khajur imli ki chutney, 1½ tsp teekha pudina chutney evenly over it.
  4. Sprinkle 1 tbsp sev, little cumin seed powder and finally garnish it with 1 tsp of coriander evenly on it.
  5. Repeat steps 1 to 4 to make 5 more plates of dahi kachori.
  6. Serve the dahi kachori immediately.

dahi kachori recipe | khasta kachori chaat (2024)
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