Raj Kachori Recipe - राज कचौरी - How to make Raj Kachori Recipe - Raj Kachori Chaat

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is sweeter and easier to make.

sev

🥗Healthier: roasted chickpeas

💰Cheaper: crispy noodles

Roasted chickpeas provide crunch with less fat.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: dried cranberries

Diced apples add sweetness and color.

Start by preparing the filling: Take 2 boiled potatoes, peel and chop them.

In a bowl, add 1/2 cup boiled chickpeas and 1/2 cup boiled green moong beans, both salted.

Add the chopped potatoes to the bowl and mix well.

Add 1 large finely chopped onion, 1 tablespoon finely chopped coriander leaves, 1 teaspoon pomegranate seeds, 3 tablespoons tamarind chutney, 3 tablespoons green chutney, and 1/2 cup yogurt to the mixture.

Season with 1 teaspoon roasted cumin powder, salt to taste, 1 teaspoon chaat masala, and 1/4 teaspoon red chili powder. Mix everything thoroughly and set aside.

For the dough, in a mixing bowl, combine 1.5 cups all-purpose flour, 1/2 cup fine semolina, and 2 pinches of baking soda.

Add 2 tablespoons of oil to the dry ingredients and mix well for 2 minutes until combined.

Gradually add water to form a stiff dough, kneading until the dough is soft and pliable.

Take a portion of the dough and roll it out on a greased surface into a circle, similar to a puri.

Heat oil in a frying pan until hot, then carefully place the rolled-out dough into the oil.

Press down gently to puff it up while frying until golden brown on both sides.

Remove the fried kachori and place it on a plate to drain excess oil.

Once all kachoris are fried, take one and gently break it open.

Fill the broken kachori with the prepared potato and chickpea mixture.

Top with additional yogurt, green chutney, tamarind chutney, and garnish with chopped onions, coriander leaves, pomegranate seeds, and sev.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens