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Raj Kachori

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Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachories according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.

Recipe will make 12 Raj Kachories

Ingredients:

Kachori Dough

  • 1 cup all purpose flour
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • Approximately ½ cup lukewarm rater

Kachori Filling

  • 1/3 cup Gram Flour (besan)
  • Pinch of asafetida
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon mango powder
  • 1 tablespoon oil

Condiments to be served Kachories

  • 1 cup moong sprouts
  • 1 cup boiled potato cut into small pieces
  • 1 cup whipped yogurt
  • 1/4 cup Hari Cilantro Chutney
  • 1/4 cup Tamarind Chutney
  • 2 tablespoon chopped cilantro (optional)
  • 2 green chilies finely chopped (optional)
  • 1/4 cup fine save available in Indian grocery store (optional)

Method

Dough

  1. In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
  2. Cover and set dough aside for at least 10 minutes.
  3. Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.

Making Kachori

  1. Knead dough for a minute and divide into 12 equal parts.
  2. Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.
  3. Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
  4. Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.
  5. Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.

Prepare Moong Sprouts

Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.

Serving Kachories

  1. Gently make an inch sized hole in the center of the kachori.
  2. Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
  3. As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.

Tip:

These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.


29 thoughts on “Raj Kachori

  1. Manju mam i love eating chats like anything. Kachori is a yummy yummy food ever.Bt could not eat often as they are not being made at home. Home made things are quite healthy and safe to eat. Thanks for all the effort you have put prepare this.Loved it soo much.Will you give me the recipe for “Dahi chat”?? I love it lots

  2. Hi munjula didi,

    I made raj kachoris but it was soft not crispy. I used medium heat . I didn’t understand why my kachuris became soft.

  3. Thanks Aunty Ji for the amazing recepie. We have to take this to a potluck in a day. I tried your recepie but only 1 or 2 of the kachories puffed up the rest look like poori :(((

    Aunty Ji I would appreciate a speedy reply as I really have to take this and if it doesnt come out good what will I do???

    How can I make them nice puffed up likes urs and also mine had like little circles on them (just like poori) they werent nice and smooth like urs???

    pls help! :)

    Thanks

  4. hello aunty,

    thanks for the recipe…i never thought it would be so easy to make them…it is one of the favorite dishes of my husband….am going to try making them right away..

    luv,
    shraddha

  5. Hello Manjula Aunty,

    I have some friends coming to my place for a party. Can I make make the kachoris(pooris) in advance and do the filling later. If yes, how many days in advance can I make them.

    Thanks
    Avantika

  6. hello aunty
    thx for yet another lovely recipe……..aunty plz tell me how to get the exact moong sprouts which you used……because when i soak it overnight it dosent comes like that……….
    lots of love
    lavanya :)

    1. For sprouts, soaking is not enough, after soaking, transfer all moong daal to dry cloth and keep it in a warm place for a day (oven is the best place)……..you will see the sprouts next day..

  7. Hi Manjula aunty

    I tried your recipe today. It was very yummyyyyy…everybody liked it very much.thanks for your great recipe

  8. I like your style of cooking.These tastes different.But try to mention the spices name in english /hindi or in commonly used terms that helps beter to understand .

  9. A mouth watering recipe!!!!!

    Absolutely delicious, no doubt.

    I have a request aunty, few days back i bought a kalaungi eggless cookies from patel bros. , they are delicious. I have tried your naan khatai recipe , that’s wonderful too but please give a shot to kalaungi cookie also. I will be very very thankful.

  10. hi manjula aunty,
    I would just like to add one comment about the hari cilantro chutney. I made it four weeks ago as usual, but added one tablespoon of whey ( fresh, strained from homemade yogurt) for one and a half cup of chutney. Left it to rest for a few hours before popping into the fridge. Its been four weeks and the chutney is as good as ever.
    Do try this-adding fresh whey seems to preserve it naturally.

    1. F, you still have chutney left over from four weeks ago? Eek. I can’t think of any reason for how milk whey could possibly act as any kind of a preservative.

  11. Decadent n drool worthy kachori with yummy filling n condiments…I can hv it right away..looks absolute lip smacking..

  12. hello aunty! thank you so much for this recipe! i have been waiting patiently for this. I will be trying this over the weekend as we have some guests coming for a graduation. I was wondering can we substitute something else for sprouts? There will be kids and i’m not sure how thrilled they’ll be with the sprouts. Can you suggest some additional toppings? Thanks!

  13. Manjulaben

    Please ignore my previous comment. I just saw your video and now know what to do. I will try out your recipe soon as it looks so delicious!!

    Mina

  14. Hello Manjulaben

    I love the look of your Raj kachori. I have never made these but would love to try them out. I am a bit confused about the kachori filling. How do you bind the kachori filling? One teaspoon oil would not be enough to bind the besan. Or do you just try add the powdered stuff in the middle of of rolled out puri?

    Mina

  15. hello aunty

    yes….as always …something yummy waiting on the site.This looks awsome.I wish I can eat right from that white plate.Fantastic….U R GREAT AUNTY…..LOVE U…..Will try soon.

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