This colorful savory snack, is quite popular in Delhi and other parts of northern India. It consists of kachori(

fried wheat shells filled),small fried, bready balls, and a variety of other yummy things—chickpeas, potatoes, tomatoes, moong sprouts, masalas, yogurt, coriander and tamarind chutneys, pomegranate seeds, crunchy sev—stuffed inside and atop a thin and very crispy-fried puri-like hollow shell. The various chutneys and yogurt coat the whole affair, making it a perfect mix of wet and crunchy, sweet and tangy, spicy and cooling. In other words: an ideal, fun-to-eat Snack.

Step 1: Ingredients:

Kachori Dough:

1 cup all purpose flour

1 tablespoon oil

1/2 teaspoon salt

Approximately ½ cup lukewarm rater

Kachori Filling:

1/3 cup Gram Flour

Pinch of asafetida

1/2 teaspoon salt

1/2 teaspoon red chili flakes

1/2 teaspoon mango powder

1 tablespoon oil

Condiments to be served Kachories:

1 cup mung beans sprouts

1 cup boiled potato cut into small pieces

1 cup whipped yogurt

1/4 cup Cilantro Chutney - process of making cilantro chutney - https://www.instructables.com/id/Cilantro-Chutney/

1/4 cup Tamarind Chutney - process of making tamarind chutney - https://www.instructables.com/id/Tamarind-Chutney/

2 tablespoon chopped cilantro (optional)

2 green chilies finely chopped (optional)

1/4 cup fine save available in Indian grocery store (optional)

Step 2: 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, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.

Step 3: 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 teaspoonof 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 it’s 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.

Step 4: Prepare Mung Bean Sprouts

Add ¼ teaspoon of salt and 2-3 tablespoons of water to the mung bean sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.

Step 5: 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.

Tip:

These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.