Raj Kachori

Instructions

1. 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. 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. 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. 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.