Raj Kachori

 hindustanisakhi
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
Servings

4 servings

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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 (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 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.
  • 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.

Notes

Ratings & Reviews

Rate this Recipe

Leave a Review

532829

>