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 just about everyone.
Kachori Dough
- 1 cup all-purpose flour plain flour, maida
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 cup approx. lukewarm water
Kachori Filling
- 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
Making Dough
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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.
Filling
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Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.
Making Kachori
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Knead dough for a minute and divide into 12 equal parts.
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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.
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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.
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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.
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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.
