Mouthwatering Street Snacks: Try some Raj Kachori

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 everyone.

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

  • 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.

Making Kachori

  • 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.