Rajasthan

Raj kachori

Name: Raj kachori
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Rajasthani
Ingredients: 1/2 cup fine rava (semolina); 3/4 cup maida (all-purpose flour, plain flour); a pinch baking soda (bicarb soda, bicarbonate of soda); Salt, to taste, divided; Water, about 1/3 cup; Cooking oil (vegetable oil), for frying, about 1/4 cup absorbed; 1 large boiled and cubed potato; 1 cup boiled chickpeas, boiled; 1 cup steamed moong sprouts (mung bean sprouts); 1/3 cup soaked in warm water boondi; 1 cup whisked curd (plain yogurt, natural yoghurt); 1 tsp sugar; 1/2 cup sev; 1/4 cup pomegranate seeds; a small lemon sized ball for saunth tamarind; 1/4 cup for saunth jaggery; a handful for green chutney mint leaves; a big handful divided coriander leaves (cilantro); 1 to 2 green chilli; 1 1/2 tsp chaat masala; 1 tsp roasted cumin powder (ground cumin); 1/2 tsp red chilli powder (indian red chili powder); 1/4 tsp black salt

The king of chaat: a giant puffed kachori cracked open and filled with everything good.

75 minTime

16 gProtein each

mediumSpice

A royal chaat2 chapters · 1 min read

Make it your way

Grandma's wayRajasthani raj kachori.

The original

623kcalsame

16 gproteinsame

9 gfibresame

75minutessame

Raj kachori.

Per serving, worked out from the ingredient table.

Ingredients

Rava (semolina)½ cup fine

Maida (all-purpose flour, plain flour)¾ cup

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Saltto taste, divided

Waterabout 1/3 cup

Cooking oil (vegetable oil)for frying, about 1/4 cup absorbed

Potato1 large, boiled and cubed

Chickpeas, boiled1 cup, boiled

Moong sprouts (mung bean sprouts)1 cup, steamed

Boondi⅓ cup, soaked in warm water

Curd (plain yogurt, natural yoghurt)1 cup, whisked

Sugar1 tsp

Sev½ cup

Pomegranate seeds¼ cup

Tamarinda small lemon sized ball, for saunth

Jaggery¼ cup, for saunth

Mint leavesa handful, for green chutney

Coriander leaves (cilantro)a big handful, divided

Green chilli1 to 2

Chaat masala1½ tsp

Cumin powder (ground cumin)1 tsp, roasted

Red chilli powder (indian red chili powder)½ tsp

Black salt¼ tsp

Method

5 steps

1Knead rava, maida, soda, salt and water into a firm dough; rest 20 minutes.
2Roll into 10 cm puris and fry at 170 C, pressing gently, until they puff fully and turn crisp.
3Make saunth with tamarind and jaggery, and green chutney with mint, coriander, chilli and salt.
4Crack a hole in each kachori and fill with potato, chickpeas, sprouts and squeezed boondi; sprinkle with spices.
5Pour over sweet curd and both chutneys and top with sev, pomegranate and coriander.

Serve it like this

Serve each kachori on its own plate or leaf bowl, curd and chutneys spilling down the sides, sev and pomegranate on top. Eat immediately with a spoon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rajasthan

Raj kachori

The king of chaat: a giant puffed kachori cracked open and filled with everything good.

75 minTime

16 gProtein each

mediumSpice

A royal chaat2 chapters · 1 min read

Make it your way

Grandma's wayRajasthani raj kachori.

The original

623kcalsame

16 gproteinsame

9 gfibresame

75minutessame

Raj kachori.

Per serving, worked out from the ingredient table.

Ingredients

Rava (semolina)½ cup fine

Maida (all-purpose flour, plain flour)¾ cup

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Saltto taste, divided

Waterabout 1/3 cup

Cooking oil (vegetable oil)for frying, about 1/4 cup absorbed

Potato1 large, boiled and cubed

Chickpeas, boiled1 cup, boiled

Moong sprouts (mung bean sprouts)1 cup, steamed

Boondi⅓ cup, soaked in warm water

Curd (plain yogurt, natural yoghurt)1 cup, whisked

Sugar1 tsp

Sev½ cup

Pomegranate seeds¼ cup

Tamarinda small lemon sized ball, for saunth

Jaggery¼ cup, for saunth

Mint leavesa handful, for green chutney

Coriander leaves (cilantro)a big handful, divided

Green chilli1 to 2

Chaat masala1½ tsp

Cumin powder (ground cumin)1 tsp, roasted

Red chilli powder (indian red chili powder)½ tsp

Black salt¼ tsp

Method

5 steps

1Knead rava, maida, soda, salt and water into a firm dough; rest 20 minutes.
2Roll into 10 cm puris and fry at 170 C, pressing gently, until they puff fully and turn crisp.
3Make saunth with tamarind and jaggery, and green chutney with mint, coriander, chilli and salt.
4Crack a hole in each kachori and fill with potato, chickpeas, sprouts and squeezed boondi; sprinkle with spices.
5Pour over sweet curd and both chutneys and top with sev, pomegranate and coriander.

Serve it like this

Serve each kachori on its own plate or leaf bowl, curd and chutneys spilling down the sides, sev and pomegranate on top. Eat immediately with a spoon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Raj kachori

Make it your way

Ingredients

Method

Raj kachori

Make it your way

Ingredients

Method

Make it a meal