By Krati Purwar
June 5, 2024
Raj Kachori is a popular snack option in the North. Central, and West India. Crispy kachori is filled with potatoes, pomegranate, chutney, chana, onion, and sev. A serving of this is enough to beat the evening hunger pangs. Here is how to make it.
For Kachori ½ teaspoon of salt 1 cup all-purpose flour Water as required 2 tablespoons semolina Oil for deep frying ¼ teaspoon baking powder
For Filling ½ cup chopped onion and tomato ¼ cup pomegranate seeds ½ cup mashed potatoes ½ cup mint and tamarind chutney ½ cup boiled chana ½ beaten curd ½ cup boiled moong dal ½ cup coriander leaves 1 teaspoon chaat masala 2 tablespoons sev 1 teaspoon cumin and chilli powder Salt to taste
In a large bowl, mix ingredients for kachori and knead them into a soft dough. Keep it aside for a rise.
After 30 minutes of rest, take a small amount of dough, roll it into a circle, and deep-fry until the kachori becomes crispy.
After the kachori cools off, arrange it on a quarter plate and crack a hole in the middle of it.
Add potatoes, tomatoes, chana, and moong. Sprinkle salt on the top and some chaat masala. Use a small spoon to give a mix.
Top the filling with curd, chutneys, coriander leaves, roasted cumin powder, red chilli powder, and sev. Serve the delicious raj kachori.