dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat |

by Tarla Dalal

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दही कचोरी रेसिपी | राज कचौड़ी | मूंग दाल राज कचौड़ी चाट | राज कचोरी - हिन्दी में पढ़ें (Dahi Kachori ( Mumbai Roadside Recipes ) in Hindi)

દહીં કચોરી રેસીપી | ખસ્તા કચોરી ચાટ | મૂંગ દાળ રાજ કચોરી ચાટ | રાજ કચોરી રેસીપી | રાજ કચોરી ચાટ - ગુજરાતી માં વાંચો (Dahi Kachori ( Mumbai Roadside Recipes ) in Gujarati)

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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.

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.

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.

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Dahi Kachori ( Mumbai Roadside Recipes ) recipe - How to make Dahi Kachori ( Mumbai Roadside Recipes )

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Soaking Time: 2 to 3 hours Preparation Time: 15 mins Cooking Time: 45 mins Total Time: 2404 hours 6Makes 6 plates

Ingredients

For The Dough
2 cups plain flour (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 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 besan (bengal gram flour)

Other Ingredients For Dahi Kachori
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

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

For the filling

Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
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.
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.
Cool and divide into 12 equal portions and keep aside.

How to proceed to make dahi kachori

Divide the dough into 12 equal portions.
Roll out each portion of the dough into a 75 mm. (3") diameter circle.
Place one portion of the moong dal filling in the centre.
Bring together all the sides, seal it tightly and press it lightly.
Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out.
Gently press the center of the kachori with your thumb.
Repeat steps 2 to 6 to make 11 more kachoris.
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.
Drain on an absorbent paper.
Repeat steps 8 and 9 to deep-fry 9 more kachoris.

How to serve dahi kachori

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

Dahi Kachori ( Mumbai Roadside Recipes ) recipe with step by step photos

Preparation for Dahi kachori chaat:

Khasta kachori can be made a day prior and stored in an air-tight container. Also, prepare the chutneys ahead of time and keep in the refrigerator. Find the detailed recipe for all the chutneys here:
● Green Chutney

● Khajur Imli ki Chutney
I have used homemade fresh curd for this dahi kachori recipe | dahi kachori chaat | moong dal raj kachori chaat | To learn how to make dahi, check out this detailed recipe of curd made using cow’s milk at home. Beat the curd using a whisk and keep aside.

For the dough

To prepare dough for khasta kachori, in a deep bowl take maida. Make use of good quality plain flour to get crumbly yet crispy kachori. To make khasta kachori healthier, use half plain flour and half whole wheat flour (atta).
Add salt to taste.
Add ghee. Ghee can be replaced with dalda or oil. This addition of fat is known as “moyen or moyan” in Hindi which helps in giving a flakey outer cover and prevent the formation of air bubbles in khasta kachori.

Combine all the ingredients and mix well to form a breadcrumb-like texture.
Gradually add water to form a dough.
Knead into a semi-soft dough using enough water. We have used __ cup of water, you may require more or less depending on the quality of the flour.
Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.

For the filling

To make the filling for khasta kachori, wash and soak the yellow moong dal in enough water.

Cover with a lid and keep aside to soak for 2 to 3 hours.
After soaking, drain the moong dal using a strainer.
Transfer the soaked and drained dal to a mixer jar.
Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
To temper the moong dal for khasta kachori, heat the oil in a broad non-stick pan.

To make the filling for dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | wash and soak the yellow moong dal in enough water.
When the seeds crackle, add the asafoetida.
Add the yellow moong dal mixture. Instead of moong dal, you can use urad dal and make dal kachaudi.
Mix well and cook on a medium flame for a few seconds.
Add ginger-green chilli paste. My freezer is always stocked with this

Add dry mango powder for a tangy flavour. Alternatively, you can use lemon juice, anardana powder or chaat masala too.
Add chilli powder. The quantity can be adjusted to suit your liking.
Add garam masala. We have made use of homemade garam masala.
Add salt and besan. Besan will soak excess moisture and help in drying up the dal mixture which will make it easier to stuff the kachoris.
Cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously. Check the seasoning at this stage or else you will get bland kachori.

Remove in a plate and cool completely.
Divide the moong dal mixture into 12 equal portions and keep aside.

How to make khasta kachori

To make dahi kachori | khasta kachori chaat | moong dal raj kachori chaat | divide the dough into 12 equal portions.
Roll out each portion of the dough into a 75 mm. (3") diameter circle.
Place one portion of the moong dal filling in the center.

Bring together all the sides to form a potli like structure.
Seal it tightly and remove any excess dough and press it lightly.
Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out. Be very gentle will rolling or else the kachori will break.
Gently press the center of the kachori with your thumb.
Repeat steps 2 to 7 to make 11 more khasta kachoris. Keep it covered with a damp kitchen towel. So it does not dry out.

For frying khasta kachori, heat the oil in a deep non-stick kadhai on a medium flame and carefully drop 3 kachoris at a time. Depending upon the size of the kachori you rolled and the kadhai add more or less khasta kachori for frying, Just ensure you do not overcrowd the pan as it may drastically drop the temperature of oil.
Deep fry on a slow flame for 8 minutes, turning them in between. Before dropping the kachori, check the temperature of the oil by dropping a small portion of the dough. If it comes up quickly, the oil is too hot and this would brown the kachori quickly and they would still be raw from inside. If it takes a lot of time, the oil is not hot enough and this would make the kachori absorb a lot of oil. You need to regulate the temperature of oil throughout the frying process.
Fry till they turn golden brown in colour from all the sides.
Drain khasta kachori on an absorbent paper.
Repeat steps 9 to 12 and deep-fry 9 more khasta kachoris.

Before we begin making the dahi kachori | khasta kachori chaat | moong dal raj kachori chaat | assemble all the ingredients and keep ready.

How to serve dahi kachori

To assemble dahi kachori | khasta kachori chaat | moong dal raj kachori chaat | place 2 kachoris on a serving plate.
Make a hole in the centre of each kachori.
Put 1 tbsp of moong sprouts in each hole of the kachori.
Top with ½ cup of curds.

Pour 1 tbsp of meetha chutney evenly over it.
Pour 1½ tsp of teekha phudina chutney evenly over it.
Sprinkle 1 tbsp of sev.
Add ¼ tsp of cumin seeds powder.
Sprinkle 1 tsp of coriander evenly over it.

Repeat with the remaining ingredients to make 5 more plates.
Serve dahi kachori | khasta kachori chaat | moong dal raj kachori chaat | immediately.

How Mumbai street dahi kachori looks

Dahi kachori is a popular Mumbai street food that is sold all day. The same street vendor also sells Mumbai vada pav, Mumbai street medu vada and samosa. This is how the Dahi Kachori is packed when asked for a takeaway. dahi kachori | khasta kachori chaat | moong dal raj kachori chaat | is quick fulfilling meal on the go for many Mumbaikars.
When opened the parcel has two bags of chutney, one bag of curd and sev alongside the Dahi Kachori.
This is how the Mumbai roadside dahi kachori recipe is served on the streets of Mumbai, fresh crisp kachori with chutney, curd and sev.