Raj Kachori – Indian Street Food

Step 1: Prepare the Kachori Dough

In a mixing bowl, add 1 cup maida, 1/2 cup suji, and 1 tsp oil. Then add 1 tsp salt and 1/4 tsp baking soda. Mix all the dry ingredients thoroughly with your hands.

Step 2: Knead the Dough

Gradually add water and knead the mixture to form a tough dough. Ensure the dough is firm but pliable.

Step 3: Rest the Dough

Cover the dough with a lid or a damp cloth and let it rest for half an hour.

Step 4: Form Small Lumps

After resting, knead the dough again for a minute. Then, divide the dough into small, equal-sized lumps.

Step 5: Roll Out Kachoris

Take one lump of dough at a time and roll it out into a small, round kachori using a rolling pin. Repeat for all lumps.

Step 6: Deep Fry the Kachoris

Heat oil in a deep pan. Once the oil is hot, carefully slide a rolled kachori into the hot oil. Gently press the kachori with a ladle to help it puff up.

Step 7: Cook Until Golden Brown

Reduce the flame to medium and continue frying the kachoris until they turn golden brown and crispy on both sides. Each kachori takes approximately 3-4 minutes to cook.

Step 8: Drain and Cool

Once fried, drain the kachoris from the oil and place them on a plate lined with paper towels to absorb excess oil. Let them cool down completely.

Step 9: Stuff the Kachori

Take a cooled kachori and gently break it from the center on its thinner side to create a cavity. Add 2 tsp of boiled chole and 2 tsp of boiled potato chunks into the kachori.

Step 10: Add Onion and Pakode

Next, add 1 tsp of chopped onion and 2 moong dahi pakode into the kachori.

Step 11: Layer with Chutneys

Spoon 2 tsp of green chutney and 2 tsp of tamarind chutney over the stuffing.

Step 12: Add Curd and Pomegranate

Pour 2 tbsp of sweet whipped curd over the chutneys. Then, sprinkle some pomegranate seeds (about 1 tbsp) on top.

Step 13: Season with Spices

Sprinkle 1/2 tsp each of chaat masala, red chilli powder, and roasted cumin powder over the kachori.

Step 14: Garnish and Serve

Garnish generously with about 2 tbsp of sev and 1 tbsp of fresh chopped coriander. Your sumptuous Raj Kachori is ready to be enjoyed!

• Ensure the oil is hot enough before frying to help the kachoris puff up.

• Fry kachoris on medium flame to ensure they cook through and become crispy without burning.

• Adjust the amount of chutneys and spices according to your taste preference.

• Add finely chopped tomatoes or cucumber for extra freshness.

• Include boondi or crushed papdi for additional texture.

• For a sweeter taste, add more sweet whipped curd or a drizzle of jaggery chutney.