Kachori Chaat

 

Key Components & Preparation 

• Base: Crispy moong dal or onion kachori, broken in the center to form a bowl. 

• Fillings: Boiled potatoes (cubed or mashed), boiled white peas or chickpeas, and coriander. 

• Chutneys & Yogurt: Spicy green chutney, sweet tamarind chutney, and whisked yogurt (dahi) are poured over. 

• Toppings: Sev, roasted cumin powder, red chili powder, chaat masala, and pomegranate seeds. 

• Service: Best served immediately after assembling to keep the kachori crunchy. 

How to Assemble (Common Method) 

1. Prep: Place 1-2 hot, crisp kachoris on a serving plate. 

2. Break: Gently smash or create a hole in the center of the kachoris. 

3. Stuff: Add a mixture of boiled potatoes and sprouted beans inside. 

4. Drizzle: Top generously with whisked yogurt, spicy green chutney, and sweet tamarind chutney. 

5. Garnish: Top with finely chopped onions, tomatoes, fine sev, and coriander leaves. 

6. Spice: Finish with a sprinkle of chaat masala and red chili powder. 

Kachori - North Indian Recipe

INGREDIENTS:

FOR COVER:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

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Kachori -

INGREDIENTS:

FOR COVER:

1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough




FOR FILLING:

1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

METHOD:

FOR COVER:

Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.

TO PROCEED:

Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days