Raj Kachori is a type of Indian chaat dish that is usually served as a snack. It’s made up of deep-fried wheat dough balls that are filled with spiced potatoes and peas, and then topped with yogurt and sev. There are many variations of the dish with different shapes and fillings.
The origins of Raj Kachori are unclear but it is believed to have originated in the Mughal Empire. Some scholars believe that it was introduced to India by Afghan invaders who had been influenced by Central Asian cooking traditions.
The dough for the kachoris needs to be rolled out very thinly on a floured surface before it can be filled with various fillings such as potatoes, onions, carrots and peas. The filling should be kept in the center so that it does not touch the edges of the dough as this will cause them to stick together when they are fried.
Instead of moong dal mentioned in this recipe, you can also use boiled and mashed potatoes.
- 200 g Maida (Plain Flour)
- 1 tbsp Corn Flour
- 2 tbsp Ghee
- 1 tsp Semolina (Rava)
For the filling:
- 1/2 cup Moong Dal
- as per taste Salt
- 1 tbsp Cumin Seeds coarsely ground
- 1 tbsp Coriander Seeds coarsely ground
- little Asafoetida Powder
- little Red Chilli Powder
- 2 tsp Green Chilli Ginger Paste
- 2 tbsp Gram Flour
- 1/2 cup Curd whisked
- as per taste Salt
- as required Green Chutney
- as required Sweet Tamarind Chutney
- 1 tsp Chaat Masala Powder
- few Coriander Leaves chopped
- few Green Chillies finely chopped
- as required Onions finely chopped
- as required Sev or Boondi
- Mix the maida, corn flour, ghee and semolina in a bowl to a thick, pliable dough.
- Cover with a damp cloth and keep aside.
- Soak the moong dal for 1 or 2 hours and drain well.
- Heat little oil in a pan.
- Saute the moong dal for a minute and transfer to a mixer jar.
- Add all the other ingredients for filling and grind to a coarse mixture.
- Make small balls of the dough and roll them into small puris.
- Add 1 tblsp of the filling and fold well.
- Roll again.
- Heat oil in a deep frying pan.
- Fry the prepared puris till crisp and golden.
- Remove, drain excess oil and transfer to a plate.
- Make a small hole in the center.
- Garnish with curd, salt, green chutney, tamarind chutney, chaat masala powder, coriander leaves, green chillies, onions and sev on top.
- Serve at once.
If you can want to use use ready made kachoris available in most major supermarkets, then skip steps 1, 2, 7, 8, 9, 10, 11 and 12 from above and follow the additional steps below:
1. Make a hole in the center of the readymade kachoris.
2. Fill the kachoris with the prepared filling.
Follow step 14 and 15.