1/1 Photo of Raj Kachori
Aparna Anurag's Note:
Kachori is supposed to have originated in Uttar pradesh & rajasthan, In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chilli powder,salt and other spices. Delhi has another kind of kachori, called 'Khasta kachori' or 'Raj Kachori'. A variant includes sweet upwas (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney, often made from tamarind, mint, or coriander. Another variant is fried and stuffed with pulses (urad and moong especially) and it is generally found in Kutch region in Gujarat. A kachori stuffed with peas is a delicacy in Bengal. Some of the variants popular in North India includes a version similar to the Rajasthan version accompanied with a curry made of potatoes and varied spices or even chana (chole), similar to one served in chole bhature.
My Private Note
Units: US | Metric
- 1 pinch asafetida powder
- 1/2 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon mango powder
- 1 tablespoon oil
Condiments to be served Kachories
- 2In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
- 3Cover and set dough aside for at least 10 minutes.
- 4Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.
- 5Making Kachori.
- 6Knead dough for a minute and divide into 12 equal parts.
- 7Roll 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.
- 8Place 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.
- 9Heat approximately 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.
- 10Slowly 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.
- 11Prepare Moong Sprouts.
- 12Add 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.
- 13Serving Kachories.
- 14Gently make an inch sized hole in the center of the kachori.
- 15Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
- 16As 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.
Nutritional Facts for Raj Kachori
Serving Size: 1 (173 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 199.0
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 1.7 g
- Cholesterol 6.3 mg
- Sodium 496.3 mg
- Total Carbohydrate 27.9 g
- Dietary Fiber 1.8 g
- Sugars 3.4 g
- Protein 5.5 g
The following items or measurements are not included: