Raj Kachori

Kachori is one of the most common western Indian snacks. It is great on its own with tea/coffee and even tastes better as assembled chaat. It lasts for a couple of weeks if stored properly in air tight container, so it is a great anytime snack.



Soak moong dal for at least 4 hours.
Steam moong dal till its half done. Keep aside to cool. In the food processer, coarsely ground the moong dal.
In a pan, heat cooking oil. Add cumin seeds. When it starts splattering, add hing and steamed moong dal. Also add red chili powder, turmeric powder, garam masala, amchur powder and ajwain. Mix well.
Cook till the filling is all dry. Keep aside to cool.
Combine all purpose flour, butter or ghee and salt. Mix evenly. Now add little by little water to make flaky dough.
Knead well to make it firm dough.
Keep the dough aside for 5-10 minutes.
Take small ball size dough. Roll it into small circles. Place 1 tbsp of prepared filling in the centre and bring the edges together. Make an even ball; flatten it a bit by pressing your thumb in the center gently.
Heat cooking oil for frying the kachoris. Oil should be medium hot.
Deep fry kachoris very slowly till it is crisp and golden on both the sides.
Drain it on paper towel and let it cool down. Store it in an air tight container.


Assemble Raj kachori as chaat. Place 2 kachoris on a serving plate. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.