Kachori chaat is a popular chaat that is deep-fried, crushed, and mixed with khatti-meethi chutney. Pure indulgence, isn’t it?
For kachori: 2 cups maida ¾ tbsp salt ¼ cup oil
For stuffing: 3-4 shredded potatoes (boiled) 3/4 cup black gram (husked), soaked 2 tbsp fennel seeds (powdered) 2 tsp coriander powder
½ tsp mango powder 3/4 tsp chilli powder 4 tbsp gram flour 1 tsp cumin seeds cold water (to mix) For deep-frying Oil
To begin with, you first need to prepare Khasta Kachori. You can make these Kachoris in advance to save time and effort. These kachoris can be stored for a month.
To make the kachori, you first need to prepare the dough. Take a large mixing bowl, add maida, salt, and oil, and knead a soft dough out of it. Allow it to rest for 15 minutes.
In a separate bowl, combine 3-4 boiled potatoes with spices, baking soda and gram flour. Mix this well.
Take small portions of dough, roll it and stuff the prepared mix in it for kachoris. Seal the edges and deep fry.
When the kachoris are done, gently make a hole in the centre without breaking the entire kachori. Pour curd into the centre of the kachori.
Add tamarind chutney, green chutney, cumin powder, chilli powder, chaat masala, and salt.
Add finely chopped onions and tomatoes on top. Spread a generous amount of sev. Finally, garnish the kachori chaat with coriander leaves and serve with hot masala tea.