Raj Kachori - Indian Snack

This colorful savory snack, is quite popular in Delhi and other parts of northern India. It consists of kachori(

fried wheat shells filled),small fried, bready balls, and a variety of other yummy things—chickpeas, potatoes, tomatoes, moong sprouts, masalas, yogurt, coriander and tamarind chutneys, pomegranate seeds, crunchy sev—stuffed inside and atop a thin and very crispy-fried puri-like hollow shell. The various chutneys and yogurt coat the whole affair, making it a perfect mix of wet and crunchy, sweet and tangy, spicy and cooling. In other words: an ideal, fun-to-eat Snack.

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

• 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 mung beans sprouts

1 cup boiled potato cut into small pieces

1 cup whipped yogurt

1/4 cup Cilantro Chutney - process of making cilantro chutney - https://www.instructables.com/id/Cilantro-Chutney/

1/4 cup Tamarind Chutney - process of making tamarind chutney - https://www.instructables.com/id/Tamarind-Chutney/

2 tablespoon chopped cilantro (optional)

2 green chilies finely chopped (optional)

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 teaspoonof 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.

• Add ¼ teaspoon of salt and 2-3 tablespoons of water to the mung bean sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.

• 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.