Raj Kachori

photo by Aparna Anurag

- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
-
Kachori Dough
- 1 cup all-purpose flour
- 1 tablespoon oil
- 1⁄2 teaspoon salt
- 1⁄2 cup lukewarm water
-
Kachori Filling
- 1 pinch asafoetida 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
- 1 cup moong mixed sprouts
- 1 cup boiled potato, cut into small pieces
- 1 cup whipped yogurt
- tarmarind chutney
- 2 tablespoons chopped cilantro (optional)
- 2 green chilies, finely chopped (optional)
directions
- Dough.
- 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.
- Making Kachori.
- Knead dough for a minute and divide into 12 equal parts.
- 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.
- 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 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.
- 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.
- Prepare Moong Sprouts.
- Add 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.
- Serving Kachories.
- 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.
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RECIPE SUBMITTED BY
<p>There is no love sincere than love of food</p>
<div><br />This is an attempt to popularize & share rich Indian tradition and culture which has deep roots.<br /><br />Through this blog I want to share my learning which was given to me by my mom & family during my upbringing.</div>
<div>After marriage with my Husbands support and encouragement this idea of sharing my recipes with all food lovers specially Housewife's came to my mind and I have created this just for my cooking passion and share with all of you.</div>
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