RAJ KACHORI

Raj Kachori is a very popular street food in several parts of India. It has a wonderful blend of flavours and textures - crunchy kachoris filled with sprouts, potatoes, chutneys, yoghurt, and sev. I came across this recipe at Manjula's kitchen. And I tried it the next day. The Kachoris came out awesome :)

Recipe source: Manjula’s kitchen

Ingredients

For the dough
1 cup all purpose flour
1 tbsp oil
½ tsp salt
Luke warm water

For the Kachori filling

1/3 cup besan (gram flour)
A pinch of asafoetida
½ tsp salt
½ tsp red chilli powder
½ tsp amchur (dry mango) powder
1 tbsp oil

For stuffing

1 cup moong sprouts (cooked with ¼ tsp salt and 3 tbsp water for 4 to 5 minutes or till tender)
1 cup potatoes boiled and cut into pieces
1 cup whipped yoghurt
¼ cup coriander chutney
¼ cup tamarind chutney
Chopped coriander leaves and green chilli (optional)
¼ cup fine sev

Method

Take a bowl, add salt, flour and oil and mix well. Then add water little by little to form a firm but smooth dough. Cover and set aside for 10 to 15 minutes.

Then in a bowl, mix all the ingredients of the stuffing such that they resemble breadcrumbs and keep ready.

Now divide the dough into 12 equal balls, take 1 ball and roll to form a small circle. Place 1 tsp of the filling at the centre and carefully close the dough such that the filling does not come out. In the same way fill the besan mixture into other dough balls. Set aside for 3 to 4 minutes. Now carefully roll the balls to form a circle of 3” diameter and set aside. Heat oil in a pan, and deep fry the kachoris till golden brown. (It should puff up nicely.)

Allow the kachoris to cool and meanwhile keep all the other ingredients for the stuffing ready. Assemble the kachoris on a plate, make a small hole at the centre and fill with 1 tbsp of sprouts, then with 1 tbsp of potato filling. Then add 1 tsp yoghurt, 1 tsp each of coriander and tamarind chutney, chopped coriander leaves and green chillies. Finally garnish with sev and serve.