Raj Kachori
Equipment
- Bowl
- Pan
- Rolling Pin
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 g (All-purpose) flour (4 cups), plain
- 150 g Semolina (farina) (3/4 cup plus 2 tablespoons)
- 1 teaspoon Bicarbonate of soda (Baking soda)
- 3 tablespoons Vegetable oil warmed
- 100 ml Vegetable oil (1/2 cup), for deep-frying
- Salt
For the filling
- 125 g Potatoes (2 small), unpeeled
- 1 1/2 tablespoons Chilli powder
- 5 Green chillies de-seeded and chopped
- 150 g Chickpeas (Garbanzo beans) (2/3 cup canned / 1 cup cooked and drained)
- 150 g Moong beans (3/4 cup), whole, cooked and drained
- 1 Coriander (Cilantro) large sprig, leaves only, chopped
For the masala for sprinkling
- 1 teaspoon Pomegranate seeds dried
- 1 teaspoon Icing (confectioners’) sugar
- 1 teaspoon Cumin ground
- 1/4 teaspoon Rock salt
- 1/2 teaspoon Amchoor
- 1/2 teaspoon Cloves ground
To finish
- 100 g Tamarind Chutney (1/3 cup), Raw
- 100 g Mint Chutney (1/3 cup)
- 100 ml Natural (plain) yoghurt (3/4 cup), whisked
Instructions
- Sift the plain flour, semolina, bicarbonate of soda and a little salt together into a large bowl.
- Add the warm oil and enough water to make a stiff dough.
- Set aside for about 30 minutes, or until risen.
- For the filling, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft, then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and cut into dice.
- Put the diced potatoes, chilli powder, chillies, chickpeas, moong beans and chopped coriander into a large bowl and mix together.
- Put all the ingredients for the masala for sprinkling in a bowl and mix together, then set aside.
- Divide the dough into equal portions and roll into 15-20 balls.
- Flatten each ball between the palms of your hands and place a portion of the filling in the middle.
- Shape again into balls then, using a rolling pin, roll into discs of about 10cm / 4 inches diameter.
- Heat the oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350’F, or until a cube of bread browns in 30 seconds.
- Working in batches, carefully lower the kachoris into the hot oil.
- Deep-fry, turning frequently, for about 2-3 minutes, or until coloured evenly all over.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Allow to cool.
- Pinch a hole in the top of each kachori and stuff it with the rest of the filling.
- To finish, spoon the chutneys and whisked yoghurt over the top, sprinkle with the masala and serve immediately.
Video
Nutrition
Sodium: 5830mgCalcium: 801mgVitamin C: 94mgVitamin A: 9164IUSugar: 28gFiber: 65gPotassium: 4873mgCholesterol: 13mgCalories: 5102kcalSaturated Fat: 126gFat: 176gProtein: 140gCarbohydrates: 742gIron: 51mg
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