Raj Kachori Recipe | How to make Raj Kachori | What is Raj Kachori

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.

To make the dough, combine 1 cup of all-purpose flour, 1 tablespoon of oil, and 1/2 teaspoon of salt in a bowl.

Slowly add approximately 1/3 cup of warm water to the flour mixture, mixing until a soft dough forms.

Knead the dough well and let it sit for about 10 minutes before using.

For the filling, mix 1/3 cup of gram flour, 1 tablespoon of oil, a pinch of asafoetida, 1/2 teaspoon of salt, 1/2 teaspoon of chili flakes, and 1/2 teaspoon of mango powder in a bowl until well combined.

Prepare the sprouts by adding 1 cup of sprouted moong and 1/2 teaspoon of salt to a pan with about 2 tablespoons of water, cooking over medium heat until the water boils, then simmer for about 2 minutes until tender.

Chop 1 cup of boiled potatoes into pieces and set aside.

After the dough has rested, knead it again briefly, then divide it into about 12 pieces.

Lightly oil the rolling pin and surface, then roll each piece into a ball about 1 inch in diameter.

Take one ball, place it in your palm, and add 1 teaspoon of filling, then pull the edges together to seal it.

Let the filled balls sit for about 5 minutes before rolling them out.

Grease the surface and rolling pin again, then take a ball, seam side up, and roll it gently into a circle about 3 inches in diameter.

Heat oil in a pan over medium heat until moderately hot, ensuring that the kachoris sizzle when added but do not rise immediately.

Fry the kachoris until they puff up, then turn them over after about 2 minutes, cooking until golden brown on all sides, which should take about 5 minutes total.

Remove the kachoris from the oil and allow them to cool to room temperature before serving.

To assemble, make a 2-inch hole in the kachori, then fill it with the cooked sprouts, chopped potatoes, and whipped yogurt.

Top the kachori with cilantro chutney, tamarind chutney, chopped cilantro, finely chopped green chilies (optional), and fine sev for extra crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens