The king of all chaats! A large, crispy sphere filled with a medley of potatoes, sprouts, tangy chutneys, and creamy yogurt. This spectacular street food snack is a burst of sweet, spicy, and tangy flavors in every bite.
Prep30 min
Cook30 min
Servings4
Serving size: 1 piece
521cal
18gprotein
74gcarbs
18g
Ingredients
1 cup Fine Rava (Also known as fine suji or semolina)
2 tbsp All-Purpose Flour (Also known as maida)
0.25 tsp Baking Soda
0.5 tsp Salt (For the dough)
2 tbsp Vegetable Oil (Hot, for the dough)
0.5 cup Lukewarm Water (For kneading, use as needed)
2 pcs Potatoes (Medium-sized, boiled and diced)
0.5 cup Moong Sprouts (Boiled or steamed until just tender)
Crispy, tangy, and creamy Raj Kachori – a soul-satisfying comfort food that's a feast for your taste buds!
This north_indian dish is perfect for snack. With 521.02 calories and 18.49g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Powdered Sugar (To sweeten the curd)
0.5 cup Tamarind Chutney (Sweet and tangy)
0.5 cup Green Chutney (Coriander-mint chutney)
1 tsp Chaat Masala
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Roasted Cumin Powder
0.5 tsp Kala Namak (Black salt)
1 cup Fine Sev (Also known as nylon sev)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Pomegranate Arils (For garnish)
Instructions
1
Prepare the Kachori Dough
In a large mixing bowl, combine the fine rava, all-purpose flour, salt, and baking soda. Mix thoroughly.
Heat 2 tbsp of oil until hot and carefully pour it into the flour mixture. Using a spoon first, then your fingertips, rub the oil into the flour until it has a crumbly, breadcrumb-like texture.
Gradually add lukewarm water, a little at a time, and knead to form a very stiff and tight dough. It should be stiffer than chapati dough. Do not over-knead.
Cover the dough with a damp cloth and let it rest for 30 minutes.
2
Prepare the Fillings and Toppings
While the dough rests, prepare your toppings. In a bowl, whisk the chilled thick curd with powdered sugar until smooth and creamy. Place it back in the refrigerator until needed.
Ensure your boiled potatoes are diced, moong sprouts are boiled or steamed, and all chutneys, spice powders, sev, coriander, and pomegranate arils are ready for assembly.
3
Roll and Fry the Kachoris
After resting, knead the dough for one more minute. Divide it into 4 equal portions and roll each into a smooth ball.
Take one ball and roll it into a circle of about 4-5 inches in diameter, maintaining an even thickness of about 1/8 inch. Avoid making it too thin.
Heat oil for deep frying in a kadai or deep pan over low-medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface slowly.
Gently slide one rolled kachori into the hot oil. It will sink first. After a few seconds, it will float to the top.
As it floats, use a slotted spoon to gently press it down into the oil. This pressure helps it puff up into a perfect sphere. Continue this for about 30-40 seconds.
Once fully puffed, reduce the heat to low. Splash hot oil over the top and fry, flipping it occasionally, for about 7-9 minutes until it is a deep golden brown and feels very crisp and firm to the touch.
Remove the kachori with the slotted spoon, drain the excess oil, and place it on a wire rack to cool completely. Repeat for the remaining kachoris.
4
Assemble and Serve
Once the kachoris are completely cool, take one and gently tap the top center with your thumb or the back of a spoon to create a large hole, being careful not to break the entire shell.
First, add a layer of diced boiled potatoes and boiled moong sprouts.
Pour a generous amount of the sweetened, chilled yogurt, filling the kachori almost to the top.
Drizzle with tamarind chutney and green chutney according to your taste.
Sprinkle a pinch of chaat masala, red chili powder, roasted cumin powder, and kala namak over the top.
Garnish generously with fine sev, chopped coriander leaves, and pomegranate arils.
Serve immediately to enjoy the ultimate contrast of crispy, creamy, sweet, and tangy flavors.