This is a simple spicy snack with a light crunch! This is very popular with street vendors in Mumbai, Bhel puri. Every street vendor has his own twist but it doesn’t matter how you make it, two main ingredients remain the same . . . puffed rice (murmura) and fine sev.

Recipe will serve 4 to 6

Ingredients

• 3 cups puffed rice (murmura, kurmura)
• 1 cup fine sav (vermicelli-like snack made from gram flour)
• 1 cup papdi broken in small pieces
• 1/2 cup of chopped boiled potatoes
• 1/2 cup of chopped cucumber
• 1/2 cup of chopped tomatoes remove the seeds
• About 2 tablespoons chopped cilantro
• About 1/2 teaspoon salt (or to your taste)
• About 4 tablespoon of hari cilantro chutney
• About 4 tablespoon of tamarind chutney
• 1 tablespoon minced green pepper optional

For Garnish

• 1/4 cup fine sav
• About 2 tablespoons lemon juice

Notes

Puffed rice (murmura) and fine sev you can find in Indian grocery stores. Also papdi you can find with Indian grocers.

Method

1. In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool of.
2. Combine the dry ingredients puffed rice, sav, papdi and salt together mix well. Keep aside till ready to serve.
3. Mix chopped potatoes, cucumber, tomatoes, cilantro and minced green pepper if like hot and keep aside.
4. When ready to serve mix dry ingredients and potato mix.
5. Next add chutneys making sure chutneys should coat the bhel puri mix not soak otherwise dry mix will become soggy.
6. Garnish with sav and drizzle the lemon juice to taste.
7. serve immediately,

Tips

1. Puffed rice (murmura) with time looses some of the crispness  by roasting crispness and freshness is back.
2. Mix bhelpuri just before you’re going to eat it to prevent the puffed rice from getting soggy.

Chola Tikki (chickpeas patties) is a spicy and yummy snack. Tikkis are also known as a chat. Just the smell of Tikki can make you hungry.

Makes 8 to 10.

Ingredients:

• 1 cup of boiled chickpeas (kable chana)
• 3 medium potatoes
• 1 tablespoon shredded ginger
• 1 tablespoon chopped cilantro (hara dhania)
• 2 chopped green chili seeded, adjust to taste
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• Oil to shallow fry

For Garnish:

• 1/4 cup plain yogurt, stirred until smooth
• 2 tablespoons hari chutney (cilantro chutney)
• 2 tablespoons tamarind chutney

Method:

1. Boil potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
3. After potatoes are cool, peel the skin off and mash the potatoes. 
4. Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.
5. Mash the chickpeas coarsely; do not make smooth.
6. Mix all the ingredients together; adjust salt and pepper to your taste.
7. With oiled hands, divide the mixture into 8 to 10 equal portions.
8. Make them into the shape of patties keeping them about a half inch thick.
9. Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
10. Place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
11. You may have to adjust the heat while cooking as needed.

Serving suggestions:

1. Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
2. Tikki can also be served with tomato ketchup.
3. Tikki can be made before needed and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350 degrees for about 15 minutes or until they are hot.

Variations:

Baking in oven: heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.

Chole chaat makes a great snack for people who enjoy spicy food. This is a very easy recipe to prepare, and quite an aromatic dish.

Recipe serves 4.

Ingredients

• 1 cup chickpeas (Garbanzo beans, Kabuli chana)
• 1 medium size boiled potato
• 2 tablespoons oil
• 1/4  cup gram flour (besan)
• 1 tablespoon finely grater ginger
• 1 seeded minced green chili adjust to taste
• 1 1/2  teaspoon salt adjust to taste
• 1 teaspoon black salt (kala namak)
• 1/2 teaspoon black pepper
• 1 teaspoon roasted cumin powder*
• 1 teaspoon mango powder
• 1 tablespoon garam masala
• 1 tablespoon lemon juice

Garnish

• 2 tablespoon Ginger relish
• Few slices of lemon
• 8 roma lettuce leaves

Method

1. Peel and cut the boiled potato into ¼ inch cubes.  Set aside.
2. Wash chickpeas and soak in 4 cups of water for at least 8 hours. Chickpeas will increase in volume by 2½ times, after soaking.
3. Drain the water and wash the chickpeas.
4. In a pressure cooker add chickpeas with four cups of water. Cook on medium high heat. As pressure cooker starts steaming turn the heat down to medium, and cook for another 8 minutes.
5. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
6. Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry for 1-2 minutes until until the color changes to golden brown.
7. Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
8. Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices.
9. Cook on low heat for 10 to 15 minutes.  Turn off the heat.
10. Add potatoes, garam masala and lemon juice. Mix gently.
11. Before serving, let the chickpeas sit at least half an hour to absorb all the flavors.  The gravy, too will thicken as it cools.  

Serving Suggestions

1. Chole chaat should be served warm.
2. Garnished the chole chaat with ginger relish, and/or with slices of lemon.
3. Serve chole chaat as a lettuce wrap using roma lettuce leaves. It provides a nice crunch to the chaat, while making for a beautiful presentation.

Tips

For an easier and quicker recipe, you may substitute with canned chickpeas.

*The roasted cumin seed powder is prepared by dry roasting whole cumin seeds, followed by grinding to a powder form.

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish for a formal dinner or served as a chaat.

Makes about 30.

Ingredients:

 For Vadas:

• 3/4 cup washed Moong dal
• 1/4 cup washed Urad dal
• Oil to fry

For Garnish:

• 1 1/2 cup yogurt
• 1 teaspoon salt
• 1/2 teaspoon red chilly powder
• 1/2 teaspoon roasted cumin seed powder
• 3 tablespoons tamarind chutney

Method:
To make the Vadas:

1. Mix both dals and wash several times until the water appears clear.
2. Soak dal in 4 cups of water for at least six hours.
3. Drain the water and blend dal to very creamy texture.  Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
4. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.
5. To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.
6. Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
7. Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.
8. Fry the vadas in small batches. Fry the vada until thew are golden brown all around.
9. After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
10. Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish:

1. Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
2. Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
3. Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.

Variations:

1. Change the proportions of dal or make vadas with just urad dal or just with moong dal.
2. As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.
3. Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.
4. You can also make the vadas very small and serve as a Raita dish.
5. If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro.

Suggestions:

You can also make the dahi vadas in advance and freeze them before soaking in the water. When ready to use, take as many as needed out and soak in hot water for a few minutes. Next, change the water to room temperature and soak for 20 minutes. Now you can prepare and serve them the usual way.

This is a bright, colorful and refreshing fruit chaat that can also be used as a fruit salad. My siblings and I looked forward to the fruit chaat, which was served regularly as part of our lunch. It was a delicious way of eating a great variety of fresh, seasonal fruit. This will brighten up any meal or taste great by itself, any time of the day.

Recipe will serve 4.

Ingredients

• 2 oranges skin removed and ½ each segment
• 1 apple peeled and cubed into ½ inch pieces
• 1 firm banana sliced into approximately ¼ inch rounds
• 1/2 cup sliced strawberries
• 1 cup English or Asian cucumber cubed into ¼ inch pieces
• 1 finely chopped green chili-optional
• 1 tablespoon chopped cilantro

Dressing

• Approximately 1 tablespoon lemon juice
• Approximately 1 tablespoon ginger juice
• 1/2 teaspoon roasted cumin seeds powder
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon black salt-optional
• ¼ teaspoon black pepper

Method

1. In a large bowl combine fruits and cucumber with the green chili and cilantro. Toss and set aside.
2. In a small bowl, mix all the dressing ingredients together; making sure that the sugar is completely dissolved.
3. Pour dressing over the fruits and serve.

Tips

I have used many different varieties of fruits in this chaat dish; however, I always keep the oranges and bananas, as they add a lot of color and texture to the dish.

Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.

Makes about 60 puris.

Ingredients:

• Pani (Spicy Water):
• 1 cup mint leaves (Pudina)
• 2 to 4 green chilies (adjust to taste)
• 3 tablespoons tamarind paste (Imli)
• 3 tablespoons lemon juice
• 1 teaspoon black salt
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon ginger powder
• 1/8 teaspoon asafetida (Hing)
• 1 tablespoon roasted cumin seed powder
• 1 tablespoon sugar (adjust to taste)
• 1/2 teaspoon black pepper
• 4 cups water (adjust to taste)
• Puris:
• 1/4 cup All Purpose flour (Maida or Plain Flour)
• 3/4 cup fine Sooji (Semolina Flour)
• 1/2 cup water (as needed)

Method:

1. Pani (Spicy Water):
   Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
2. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
3. After straining mix the paste with remaining water or adjusting to the taste.
4. The pani (water) will taste best if refrigerated for a day.

Puris:

1. Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
2. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
3. Divide the dough into about 60 small balls. Keep them under a damp cloth.
4. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
5. Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
6. Start frying the puris, starting first with the puri you first rolled.
7. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
8. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
9. Fry all the puris. They should be crisp and puff like a ball.

How to Serve:

Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water). Enjoy!

My kind of food and there are so many kinds of chaat. Chaat can be found on roadside food carts all over India. Chaat is basically different varieties of snacks served with tamarind or hari (cilantro) chutney or with hot spice mix. The definition of chaat literally is “to taste”.

This particular chaat, Papdi Chaat, is made of crispy wafers garnished with a delicious combination of potatoes, chickpeas, seasoned yogurt, and flavorful spices and chutneys.

Recipe serves 4 to 6

Ingredients:
Papdi:

• 1 cup all purpose flour (maida or plain flour)
• 1/4 cup semolina flour (sooji)
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon lukewarm water

To garnish the papdi:

• Boiled potato, peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)
• Boiled or canned chickpeas (rinsed and drained)
• Plain yogurt
• Salt
• Roasted cumin seed powder (bhuna jeera)
• Red chili powder
• Hari cilantro chutney (recipe available on my site)
• Tamarind chutney (recipe available on my site)

Method
Papdi:

1. In a bowl mix flour, sooji, salt and oil.
2. Add the water a little at a time while kneading until it forms a firm dough
3. Cover the dough and set aside for 15 minutes or more.
4. Divide the dough into about 3 equal parts.
5. Take one section of the dough and roll it into 8″ diameter, fairly thin about thickness of dime. Do the same with the remaining 2 parts.
6. Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) and cut them in about 1 1/2″ squares with a sharp knife.
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
9. Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.
10. Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.
11. Continue cooking the remaining papdi in batches until all the dough is gone.
12. After the papdi cool to room temperature they should be crisp.
13. Papdi can be stored in airtight container for 1 month.

Note:
If you want to make round papdi, divide the dough in about 30 equal parts and roll them individually into 2 1/2 inch rounds. Prick with a fork in about 4 to 5 places

Garnish

1. Mash the chickpeas lightly with the back of a fork and mix with hari (cilantro) chutney to your taste. Keep aside.
2. Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk as needed to make a consistency similar to pancake batter. Add salt to taste. Keep aside.
3. Arrange the papdi on a large plate.
4. Place a slice of potato on top of each papdi (does not need to be the exact size).
5. Now place half a teaspoon of the chickpea mixture over each potato.
6. Drizzle yogurt over each papdi.
7. Sprinkle roasted cumin powder, and red chili to your taste.
8. Finish the papdi chat by drizzling with tamarind chutney.

Enjoy!

Pav Bhaji is a favorite fast food dish in India. Pav is buns and bhaji is the mixed spicy vegetables. This is a very popular dish with roadside vendors.
Recipe will serve 4.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 cups chopped cauliflower
• 1/2 cup chopped green beans
• 1/2 cup peas
• 1/2 cup chopped carrots
• 3 tablespoons oil
• 3 tablespoons butter
• 2 green chilies chopped
• 2 tablespoon finely sliced ginger
• 3 medium chopped tomatoes
• 1/2 teaspoon red chili
• 1/2 teaspoon turmeric
• 1 tablespoon fennel seed powder (saunf)
• 2 teaspoon salt (adjust to taste)
• 1 teaspoon garam masala
• 1 tablespoon lemon juice (adjust to taste)
• 1/4 cup chopped cilantro (hara dhania)
• 6  bread buns

For Garnish:

• 1 medium chopped tomatoes
• Few pieces of thinly sliced lemon

Method:

1. Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don’t add too much water, just enough to cook.
2. After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
3. Heat the oil in a frying pan over medium heat.
4. Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
5. Next add the red chili powder, fennel seed and turmeric, mix it well.
6. Add mashed vegetables.
7. Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
8. Add salt and two tablespoons of ghee, stir-fry for another minute.
9. Add about ¼ cup of water or as needed, and let it cook for a minute.
10. Turn off the heat.
11. Add garam masala, and lemon juice, mix it well
12. Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
13. Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.

Variations:

1. You can use almost any vegetables to make the bhaji, but keep the potato base. You can also try vegetables such as cabbage, bell pepper, and eggplant.
2. If you don’t eat potatoes, use green bananas for the base.
3. For vegan replace the butter with oil.

Pav is a soft bun bread. Vada is a spicy potato mixture coated with gram flour batter and deep fried. This is a very popular dish for people in Mumbai, it’s often sold by road side vendors.

Recipe will make 6

Ingredients

• 4 medium size boiled potatoes
• 2 tablespoons oil
• 1/2  teaspoon black mustard seeds (rai)
• 1/4  teaspoon turmeric (haldi)
• 1 teaspoon ginger paste
• 2 green chilies minced (hari mirch) adjust to taste
• About 2 tablespoons chopped cilantro (hara dhania)
• 1 1/2 teaspoon salt adjust to taste

For Batter

• 3/4  cup gram flour (besan)
• About 2 tablespoons chopped cilantro (hara dhania)
• 1/2 teaspoon salt adjust to taste
• About 1/4 cup of water

Peanut Chutney

• 2 tablespoons of shelled peanuts
• 1 tablespoons sesame seeds
• 1 tablespoons dry coconut powder
• 4 whole dry red chilies adjust to taste
• 1/2 teaspoon salt adjust to taste

Also Needed

• Oil to fry
• 6 buns

For Garnishing

• 1/4 cup tamarind chutney
• 1/4 cup hari cilantro chutney
• 1 thinly sliced tomato
• Some lettuce leaves

Method

Peanut Chutney

1. Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
2. Transfer the peanut mix into a bowl.
3. Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.

Batter

1. Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.

Vada

1. Peel and mash the boiled potatoes keeping the crumbly in texture.
2. Heat two tablespoons of oil in a pan on medium heat.
3. Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
4. Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
5. After mixture cools off, divide the potato mix slightly bigger than a golf ball.
6. Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
7. Heat oil in a frying pan on medium high heat.
8. The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
9. Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
10. Vada will take about 4 to 5 minutes to cook.
11. Turn them occasionally. Fry the vada until both sides are golden-brown.

How to Serve Pav Vada

1. Take one pav bun, slit in half, spread the cilantro chutney and tamarind chutney to each pav as desired.
2. Next sprinkle the peanut chutney.
3. Place the potato vada, lettuce leave and sliced tomato on one half of the bun.

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.