Aye Hai! Namaste and Sat Sri Akal, Food Lovers! Chef Curry Do’pyaza here, bringing the Pahari Party to your Plate!

Aye Hai! Namaste and Sat Sri Akal, Food Lovers! Chef Curry Do’pyaza here, bringing the Pahari Party to your Plate!

Hope you are all doing dhamaal (great)! Today, we are diving headfirst into a dish that screams celebration, a dish that’s as vibrant and colourful as a Holi festival – the magnificent Pahari Raj Kachori!

This isn’t just food, my friends. It’s a whole experience, a burst of flavour that will have you saying “Wah! Wah!” with every bite.

When Do We Feast on This Delight?

Pahari Raj Kachori is a star during festive times! Think Diwali, Holi, weddings in the hills, or even a chota (small) family get-together. It’s a dish that brings people together, sparking joy and laughter. It’s also a popular treat during the cooler months, especially in the Himalayan regions, where the crisp air makes you crave something hearty and delicious.

A Little Trip Down History Lane

Raj Kachori, in general, has roots in Rajasthan, but the Pahari version is a unique twist from the Himalayan foothills. Imagine clever cooks adapting the classic, using local ingredients and adding their own special touch. It’s a testament to the ingenuity and deliciousness of Indian cuisine! This dish has been passed down generations in the hills of Himalayas.

Let’s Get Cooking!

Preparation Time: 60 minutes (plus soaking time for lentils)
Cooking Time: 45 minutes

Ingredients – The Samagri (Stuff) You’ll Need:

• For the Kachori Shells:
  • 1 cup Maida (All-Purpose Flour)
  • 1/4 cup Suji (Semolina)
  • 2 tablespoons Tel (Oil)
  • Pinch of Namak (Salt)
  • Water, as needed
• For the Filling:
  • 1/2 cup Moong Dal (Yellow Split Lentils), soaked overnight
  • 1/2 cup Chana Dal (Split Chickpea Lentils), soaked overnight
  • 1 medium Aloo (Potato), boiled, peeled, and diced
  • 1/2 cup Chole (Chickpeas), boiled
  • 1/4 cup Dahi (Yogurt), whisked smooth
  • 1/4 cup Imli Chutney (Tamarind Chutney)
  • 1/4 cup Pudina Chutney (Mint Chutney)
  • 1/4 cup Dhaniya Chutney (Coriander Chutney)
  • 1/4 cup Sev (Thin Gram Flour Noodles)
  • 1/4 cup Anar Dana (Pomegranate Seeds)
  • Namak (Salt), to taste
  • Lal Mirch Powder (Red Chilli Powder), to taste
  • Jeera Powder (Cumin Powder), to taste
  • Chaat Masala, to taste
• For the Spicy Water (Optional):
  • Pudina (Mint) leaves
  • Dhaniya (Coriander) leaves
  • Adrak (Ginger)
  • Hari Mirch (Green Chillies)
  • Nimbu Ras (Lemon Juice)
  • Namak (Salt)
  • Water

Step-by-Step – The Vidhi (Method):

1. Making the Kachori Dough: In a large bartan (bowl), combine the maida, suji, tel, and namak. Add water gradually and knead into a firm, but pliable dough. Cover with a damp cloth and let it rest for at least 30 minutes. This is crucial for a crispy kachori!
2. Preparing the Lentils: Drain the soaked moong dal and chana dal. Pressure cook them with a pinch of namak until they are soft but not mushy. Drain any excess water and set aside.
3. Rolling and Frying the Kachoris: Divide the dough into small, equal-sized balls. Roll each ball into a small, thin circle. Heat tel in a kadai (wok) or deep frying pan over medium heat. Gently slide the rolled dough into the hot tel. Fry until golden brown and puffed up. Remove and drain on paper towels.
4. Assembling the Raj Kachori: Gently make a hole in the center of each kachori. Fill with the cooked moong dal, chana dal, boiled aloo, and chole.
5. The Flavour Fiesta: Drizzle generously with dahi, imli chutney, pudina chutney, and dhaniya chutney. Sprinkle with sev, anar dana, namak, lal mirch powder, jeera powder, and chaat masala.
6. Optional Spicy Water: Grind all the ingredients of spicy water into a mixer and add water. Strain and serve chilled.

Chef’s Raaz (Secret) Tips for the Best Results:

• Don’t over-knead the dough. A lightly kneaded dough makes for a crispier kachori.
• Fry the kachoris on medium heat. This ensures they cook through evenly and become golden brown.
• Taste and adjust the seasonings in the filling to your liking.
• Assemble the Raj Kachoris just before serving to prevent them from becoming soggy.

Cooking Options for the Modern Cook:

• Gas Stove: The traditional and reliable method for frying the kachoris.
• Induction Stove: Works just as well as a gas stove for frying.
• Pressure Cooker: Ideal for cooking the lentils quickly and efficiently.
• Air Fryer: While not traditional, you can air fry the kachoris for a slightly healthier option. Brush them with oil and air fry at 350°F (175°C) for about 10-12 minutes, flipping halfway.
• Microwave: Not recommended for making the kachoris themselves, but you can use it to quickly reheat the boiled potatoes or chickpeas.

Nutritional Information (Approximate, per Kachori):

• Calories: 350-400
• Protein: 8-10g
• Carbohydrates: 40-50g
• Fat: 15-20g

Serving Suggestions:

Serve Pahari Raj Kachori immediately after assembling. Garnish with extra anar dana and a sprig of fresh dhaniya for a beautiful presentation. You can also serve it with a side of spicy pudina water for an extra kick!

A Final Word from Your Chef:

This Pahari Raj Kachori is more than just a recipe; it’s a celebration of flavours, textures, and traditions. I encourage you to try this recipe at home, experiment with the fillings, and make it your own. Share this delightful dish with your friends and family, and spread the joy of good food!

Happy Cooking, and khana khao, maze karo! (Eat food, enjoy life!)