Raj Kachori Recipe

Name: Raj Kachori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kachori Dough; 1 cup all-purpose flour; 1 tablespoon oil; 1/2 teaspoon salt; 1/2 cup lukewarm water; Kachori Filling; 1 pinch asafoetida powder; 1/2 teaspoon salt; 1/2 teaspoon red chili pepper flakes; 1/2 teaspoon mango powder; 1 tablespoon oil; Condiments to be served Kachories; 1 cup moong mixed sprouts; 1 cup boiled potato, cut into small pieces; 1 cup whipped yogurt; tarmarind chutney; 2 tablespoons chopped cilantro (optional); 2 green chilies, finely chopped (optional)

Servings: persons

Kachori Dough
1 cup all-purpose flour
1 tablespoon oil
1/2 teaspoon salt
1/2 cup lukewarm water
Kachori Filling
1 pinch asafoetida powder
1/2 teaspoon salt
1/2 teaspoon red chili pepper flakes
1/2 teaspoon mango powder
1 tablespoon oil
Condiments to be served Kachories
1 cup moong mixed sprouts
1 cup boiled potato, cut into small pieces
1 cup whipped yogurt
tarmarind chutney
2 tablespoons chopped cilantro (optional)
2 green chilies, finely chopped (optional)

1
Dough.
2
In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
3
Cover and set dough aside for at least 10 minutes.
4
Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.
5
Making Kachori.
6
Knead dough for a minute and divide into 12 equal parts.
7
Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of 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.
8
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.
9
Heat approximately 1 1/2 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.
10
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.
11
Prepare Moong Sprouts.
12
Add 1/4 teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.
13
Serving Kachories.
14
Gently make an inch sized hole in the center of the kachori.
15
Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
16
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.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Kachori Dough, 1 cup all-purpose flour, 1 tablespoon oil, 1/2 teaspoon salt, and more.

Yes, Raj Kachori falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raj Kachori

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions