Dahi kachori is a very famous and loved chaat. Raj kachori is the 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! 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.
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. 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.
🔷 Soaking Time: 2 to 3 hours 🔷 Preparation Time: 15 mins 🔷 Cooking Time: 45 mins 🔷 Total Time: 4 hours
🔷 Ingredients
🔷 For The Dough
• 2 cups Mayur maida
• salt to taste
• 1/4 cup melted ghee
🔷 For The Filling
• 1/2 cup yellow moong dal (split yellow gram) , soaked for 2 to 3 hours and drained
• 3 tbsp Mayur oil
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 tsp ginger-green chilli paste
• 1 tsp chilli powder
• 1 tsp garam masala
• salt to taste
• 1 tbsp dried mango powder (amchur)
• 2 tbsp Mayur Besan
🔷 Other Ingredients For Dahi Kachori
• Mayur oil for deep-frying
🔷 For Serving
• 12 tbsp boiled sprouted moong (whole green gram)
• 3 cups whisked curds (dahi)
• 6 tbsp khajur ki chutney
• 3 tbsp teekha pudina chutney
• 6 tbsp sev
• roasted cumin seeds (jeera) powder for sprinkling
• 6 tsp finely chopped coriander (dhania)
🔷 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 equal portions and keep aside.
🔷 How to proceed to make Dahi kachori
1. Divide the dough into equal portions.
2. Roll out each portion of the dough into a 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 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 the rest of the 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 the last two steps to deep-fry the rest of the 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 the rest of the plates of dahi kachori.
6. Serve the dahi kachori immediately.