October 14, 2013

Raj Kachori Chaat

Raj Kachori is a delicious chaat from Rajasthan, the interesting factor being that though the name has kachori, this hardly has any kachori in it. This is a huge gol gappa sort of chat, that is filled in with delicious items in it.  This recipe is for the Indian Cooking Challenge.

Raj Kachori Chaat


Kachori: 1 cup all purpose flour
¼ cup semolina
2 pinches baking soda

Boiled potatoes chopped finely 
Boiled moong sprouts
Boiled black channa
Boondi, soaked for 10 minutes and squeezed
Dahi vada

Fresh beaten curd
Sweet tamarind chutney
Spicy green chutney
Garlic chutney

Dry spices:
Chaat masala
Red chilly powder
Black salt

Fine sev
Coriander leaves


1. Mix both the flours .
2. Add baking soda and knead into a semi soft dough.
3. Cover and leave for 30 minutes.
4. Divide the dough into 14 parts and make balls.
5. Flatten a ball and roll it into a disc about 3’’.
6.Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
7. Make all the kachoris in the similar manner.
Once the kachori is made make sure you store them in an airtight container.
These can be prepared at least a week before.  

Filling the kachori:
1.Gently tap the upper layer of the crisp kachori and made a wide hole and fill it with dahi vada, papdi, boiled chopped potatoes, black channa, soaked boondi, sprinke spices, beaten yogurt, sweet chutney, spicy chutney, garic chutney, spices.
2.  Garnish with fine sev, and chopped corriander leaves.

October 2, 2013

Potato Raita

Raita is a yogurt sauce seasoned with spices and herbs.  In South India the traditional yogurt is called pachadi. Raita is served as a side dish to be eaten with different main course dishes.  This recipe was given by my cousin Shyamala and I have added an additional twist to her recipe.

Potato Raita


Boiled potato - 1 medium mashed
Yogurt - 3 cups
Ginger grated - 1 inch
Green chillies chopped - 2 or more (to taste)
Mint Chutney - 1 tsp
Salt to taste

Olive oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Asafoetida - a pinch
Garlic - small piece (optional)

Cilantro leaves chopped - 1 tsp
Boondi - 2 tsp

1.  Mash the boiled potatoes.
2.  Whip the yogurt and add grated ginger, chopped green chillies, mint chutney and salt.
3.  Combine the boiled potatoes, yogurt mixture.
4.  Make a seasoning of mustard seeds, curry leaves and asafoetida. 
5.  Pour the seasoning on the raita.
6.  Garnish with boondi and chopped cilantro.