It is a famous street food dish in Delhi and one of the favourite snacks of Amit's mother. Raj means royal, and that becomes clear when you see how this recipe is built. You start by making the crispy kachori and this puffed ball is then filled with various tasty fillings such as spiced potatoes, chickpeas, lentils, various chutneys, soya yogurt and pomegranate seeds.
Duration: 60 minutes
Number of pieces: 8
What do you need?
For the dough
60 grams of flour
175 grams of semolina
0.25 tsp turmeric powder
125 ml of water
For the chickpea dough
5 tbsp chickpea flour
0.5 tsp salt
0.5 tsp chili powder
0.35 baking soda
1 tsp sunflower oil
2 tbsp water
For the filling
1 medium potato
200 grams of lentils
130 grams of chickpeas
Handful of fresh coriander
0.5 tsp salt
0.5 tsp cumin powder
For the garnish
Coriander chutney
Tamarind chutney (3 tbsp tamarind paste, 1 tsp sugar and about 20 ml water)
Soy yogurt
Pomegranate
Fresh coriander
Fresh red onion
Seroendeng or Bhujia
What should you do?
1. Peel the potatoes, cut into cubes of 1.5 by 1.5 cm and cook until tender.
2. Meanwhile, prepare the coriander chutney (see recipe) and tamarind chutney. For the tamarind chutney, use 3 tbsp tamarind paste together with 1 tsp sugar and a splash of water. Add to a bowl and stir well.
3. When the potatoes are cooked, you can put them in a bowl together with 0.25 tsp cumin powder and 0.25 tsp salt. Finely chop a handful of fresh coriander, add and mix all ingredients together. Then set aside.
4. You can also put the lentils and chickpeas in a separate bowl together with 0.25 tsp cumin powder and 0.25 tsp salt. Stir through and set aside.
5. For the dough, you can add the flour together with the semolina to a mixing bowl. Also add 0.25 tsp turmeric and 125 ml water and knead the dough into a soft ball. If necessary, you can add a splash of water. Wet a tea towel, place over the mixing bowl, and let the dough rest for 10 minutes.
6. In the meantime, you can make the filling for the dough. For this you need 5 tbsp chickpea flour together with 0.5 tsp salt, 0.5 tsp chili powder, 0.25 tsp baking soda, 1 tsp sunflower oil and 2 tbsp water (possibly more if necessary). Knead into a ball.
7. Then heat up the sunflower oil in a wok or deep fryer.
8. Divide the dough made from flour and semolina into 8 balls. Shape a ball into a bowl and add a little of the chickpea flour dough. Close the bowl and roll out into a round shape (10 to 12 cm in diameter). Then slide into the warm oil. Within a few seconds, the dough will rise. Gently press it with a slotted spoon to inflate it, and carefully splash some oil over the kachori. Fry until both sides are golden brown, and repeat this step until the dough is used up.
9. Break the top crust off the kachori and layer with potatoes, lentils and chickpeas. Then add vegetable yogurt, green chutney and tamarind chutney. Sprinkle some seroendeng or Bhujia on top and garnish with some pomegranate seeds, red onion and coriander leaves.
Tip: Best when eaten immediately after preparation.