Raj Kachori is a spicy chaat bowl filled with
delicious condiments. It has refreshing flavors and makes for a unique food
experience. Guests will have fun filling their own Kachories according to their
taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful
presentation and are thoroughly enjoyed by just about everyone.
Recipe will make 12 Raj Kachories (Recipe courtesy of Manjula's Kitchen)
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 (besan)
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 moong sprouts
1 cup boiled potato cut into small pieces
1 cup whipped yogurt
1/4 cup Hari Cilantro Chutney
1/4 cup 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 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 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 its 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 moong 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.
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