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.
- 1 cup all-purpose flour plain flour, maida
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 cup approx. lukewarm water
- 1/3 cup besan gram flour
- 1/8 tsp asafetide hing
- 1/2 tsp salt
- 1/2 tsp chili flakes
- 1/2 tsp mango powder amchoor
- 1 tbsp oil
Condiments to be served With Kachories
- 1 cup moong sprouts
- 1 cup boiled and peeled potato cut into small pieces
- 1 cup whipped yogurt dahi, curd
- 1/4 cup hari cilantro chutney
- 1/4 cup tamarind chutney
- 2 tbsp cilantri finely chopped hara dhania
- 2 green chilies finely chopped
- 1/4 cup fine save available in Indian grocery store optional
- In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough. Cover and set dough aside for at least 10 minutes.
- Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.
- Knead dough for a minute and divide into 12 equal parts.
- 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.
- 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.
- 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.
- 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 Gently make an inch sized hole in the center of the kachori. Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys. 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.
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