If there's one thing we Indians cannot get enough of - it has got to be street food. Delicious street-style papdi or tikki drizzled with fresh sweet dahi, chopped potatoes, chana and spicy chutneys makes us drool every single time. Restaurants too have adopted various elements of the humble Indian chaat into their menus. Raj Kachodi is one such delicious street food which has now made its way to the repertoire of Farzi Cafe, a popular modern dining restaurant. The restaurant's expert chefs have adapted the much-loved Kachodi and transformed it into a scrumptious Mini Raj Kachodi.
Watch The Full Recipe Video Of Mini Raj Kachodi Here:
Raj Kachodi is an integral part of Indian street food. The traditional preparation is made with a crispy dough which is deep-fried to give a medium-sized kachodi. The top of the Kachodi is broken and then filled with various ingredients such as fresh curd, green and brown chutney, kala chana, bhalla, boiled potatoes, boondi, and pomegranate pearls. The Raj Kachodi similar to a Pani Puri in terms of the concept, only that the Kachodi is bigger in size.
The Mini Raj Kachodi recipe is the brainchild of the expert chefs at Farzi Cafe. They are known for giving a modern spin to traditional dishes, and this recipe is no different. The Mini Raj Kachodi is a miniature version of the original Raj Kachodi. The stuffing of the two is very similar, but of course, the recipe has the signature element of Farzi cafe in terms of a modern presentation.
The best thing about the Mini Raj Kachodi recipe is that it's simple and does not require too much preparation. All you need to have at home is the classic Tamarind and green chutney used in various chaats. To make the dough for raj kachodi, simply knead a dough of maida, sooji, baking soda, salt, hot oil and warm water.
There is so much room for creativity as to what you can put in the Mini Raj Kachodi as filling. So, get your aprons out and try this delectable Mini Raj Kachodi recipe for a fulfilling meal.
Here Is The Step-By-Step Recipe of Mini Raj Kachodi:
- 1 cup cubed potatoes
- 2 tsp saunf
- 100 gms Dough for kachodi
- 1 cup sweet curd
- 1 cup Tamarind chutney
- 1 cup green chutney
- For garnish:
- Pomegranate seeds
- Fried okra
- Par boil the chopped potatoes.
- Heat oil in a pan, add saunf and let it crackle.
- Add the boiled potatoes and sauté.
- Mash the potatoes coarsely on the pan.
- Roll out the raj kachodi dough into flattened small discs.
- Deep fry them till they puff up and turn golden brown.
- Make a hole in the kachodi, add sweet curd, tamarind chutney, green chutney and mashed potatoes.
- Serve with fried okra, sev, pomegranate and chutney foam (optional).
About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.