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    Vegetarian
    Indian street food
    Kachori
    Intermediate
    For 2 people

    Experience a Medley of Flavours with Raj Kachori!


    A beloved Indian chaat, Raj Kachori features a deep-fried, puffed, crisp poori shell, stuffed with a delightful mix of boiled potatoes, chutneys, curd, and sev. The contrasting textures and bold, sweet, sour, spicy flavours make every bite a burst of pure joy. Preparing it takes a bit of effort, but the addictive result is worth it!

    Ingredients

    • Besan

      50 g

    • Sooji

      50 g

    • Maida

      50 g

    • Curd

      1 big bowl

    • Potatoes (boiled)

      2 potatoes

    • Chana (boiled)

      1 small bowl

    • Moong Dal

      1 small bowl

    • Sev

      to garnish

    • Onion (finely chopped)

      1 large

    • Red Chutney

      1 small bowl

    • Green Chutney

      1 small bowl

    • Chaat Masala

      4 tsp

    • Salt

      to taste

    • Refined Oil

    • Baking Soda

      ½ teaspoon

    • Sunrise Lal Mirch powder

      2 tsp

    • Sunrise Kali Mirch

      1 tsp

    • Sunrise Amchur powder

      2 tsp

    • Sunrise Turmeric powder

      1 tsp

    • Water

      as required

    • Coriander Leaves (finely chopped)

      to garnish

    Sunrise tip: For extra crispness, add 2.5 ml of hot oil to the kachori dough while kneading.

     

    Steps

    Step 1: Prepare Kachori Dough

    Time: 10 minutes

    In a large bowl, mix maida, sooji, refined oil and salt. Pour in oil and rub into flour mix until absorbed.

    Gradually add water, kneading to form a smooth, firm dough. Cover and rest for 30 minutes.

     

    Step 1: Prepare Besan Filling

    Time: 10 minutes

    Take besan, baking powder, Sunrise Lal Mirch powder and water in a bowl to prepare the filling.

    Knead it into small doughs to add while rolling the kachori dough.

     

    Step 2: Shape and Fry Kachoris

    Time: 20 minutes

    Divide the rested dough into 4 equal portions. Now, take a portion from the kachori dough and shape it in the form of a bowl, add the besan filling to it.

    Cinch the kachori dough from the ends to seal the added besan filling. Then, form it into a ball.

    Now, roll each of these filled portions into a thin 15-cm circle with a rolling pin.

    Heat refined oil for deep frying in a deep kadai or wok. Carefully slide in one rolled kachori at a time.

    Fry on medium heat, flipping occasionally, until kachoris puff up and turn golden brown. Drain on paper towels on a plate.

     

    Step 3: Prepare Filling Components

    Time: 15 minutes

    Take a bowl, add boiled potato, boiled chana and boiled moong dal.

    Add chopped onions, Sunrise Amchur powder, Sunrise Lal Mirch powder, Chaat Masala, salt, Sunrise Turmeric powder, Sunrise Kali Mirch, green chutney, red chutney and curd. Mix them well.

     

    Step 4: Prepare Whisked Curd

    Time: 5 minutes

    Take curd in another bowl. Add chaat masala, some water, Sunrise Lal Mirch powder, Sunrise Amchur powder, sugar, and salt to taste.

    Mix well so that all the flavours meld properly.

     

    Step 5: Assemble Raj Kachori

    Time: 5 minutes per serving

    Use a sharp knife to carefully cut the top third off a fried kachori to create a shell with a cavity.

    Stuff the cavity with the filling components prepared in Step 3.

    Pour in whisked curd, prepared in Step 4.

    Top with a handful of fine sev and chopped coriander leaves. Serve immediately.

     

    Goes Best With

    • Accompaniment: Masala chai or fresh lime soda