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raj kachori
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Raj Kachori

Prep Time 40 minutes
Cook Time 29 minutes
Total Time 1 hour 10 minutes
Servings 6
Raj Kachori, a regal gem in Indian street food, is a flavor-packed delight that tells a story of India's diverse culinary culture. This iconic dish consists of a crispy, hollow shell filled with spiced potatoes, sprouted lentils, and chickpeas. The magic unfolds as you add yogurt, sweet tamarind, tangy mint, and spicy coriander chutneys, followed by crunchy sev, nuts, and fresh herbs. The result is a symphony of textures and flavors that dance on your palate. It's not just a dish but a cultural emblem, celebrated during festivals and enjoyed globally for its complex taste. The preparation takes around 50-70 minutes, creating a royal affair in every bite.

Equipment

  • Deep Fryer or Heavy-Bottomed Pan
  • Slotted spoon
  • Mixing bowls
  • Rolling Pin and Rolling Board
  • Knife or Dough Cutter
  • Strainer
  • Spoons and Ladles
  • Plates and Serving Platters
  • Measuring cups and spoons
  • Paper Towels
  • Grater
  • Mortar and Pestle
  • Kitchen Towels and Oven Mitts
  • Plastic Wrap or Cloth
  • Food Processor or Blender

Ingredients

  • For the Kachori Shell:

1 cup all-purpose flour (maida)

    2 tablespoons semolina (suji)

      2 tablespoons oil

        A pinch of baking soda

          Salt to taste

            Water (for kneading)

            • For the Filling:

            2-3 boiled and mashed potatoes

              1/2 cup sprouted moong (mung) or black gram (urad) lentils

                1/2 cup boiled chickpeas (chana)

                  1 teaspoon cumin powder

                    1/2 teaspoon red chili powder

                      1/2 teaspoon chaat masala

                        Salt to taste

                        • For Garnish and Flavors:

                        1 cup thick yogurt

                          Sweet tamarind chutney

                            Tangy mint chutney

                              Spicy coriander chutney

                                Sev (crispy gram flour noodles)

                                  Cashews and almonds (chopped)

                                    Fresh coriander leaves (chopped)

                                      Pomegranate seeds

                                        Finely chopped onions

                                          Instructions 

                                          For the Kachori Shell:

                                          • In a mixing bowl, combine the all-purpose flour, semolina, a pinch of baking soda, and salt.
                                            Add 2 tablespoons of oil to the dry ingredients and mix well to get a crumbly texture.
                                            Gradually add water and knead the mixture into a smooth, stiff dough. It should not be too soft or too hard. Cover it with a damp cloth and let it rest for about 15-20 minutes.
                                            After resting, divide the dough into small, lemon-sized balls. Roll each ball into a smooth sphere.
                                            Roll out each ball into a thin disc, approximately 4-5 inches in diameter. Keep them covered with a cloth to prevent drying.
                                            Heat oil in a deep fryer or heavy-bottomed pan over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
                                            Gently slide the rolled-out dough disc into the hot oil. It should puff up and turn golden brown. Fry each side until crisp, then remove and drain excess oil using a slotted spoon. Set aside.

                                          For the Filling:

                                          • In a mixing bowl, prepare the filling by mixing boiled and mashed potatoes, sprouted lentils, boiled chickpeas, cumin powder, red chili powder, chaat masala, and salt. Combine everything well.

                                          For Assembly:

                                          • Take each crispy kachori shell and gently crack it open, creating a hollow space inside.
                                            Begin by filling the kachori with the prepared potato and lentil mixture, followed by the spiced chickpeas.
                                            Sprinkle the spice mix (cumin powder, red chili powder, chaat masala) over the filling.
                                            Now, generously spoon the yogurt over the kachori, ensuring an even layer.
                                            Drizzle the sweet tamarind chutney for a sweet and tangy flavor, the tangy mint chutney for a refreshing kick, and the spicy coriander chutney for a spicy twist.
                                            Decorate the kachori with sev, chopped cashews, almonds, fresh coriander leaves, pomegranate seeds, and finely chopped onions.
                                            Serve immediately and enjoy the royal delight of Raj Kachori.