How to make Kachori Chaat -
Famous kachori served with chilled yogurt and chutneys.
This recipe is from the book Chaat.
Main Ingredients : Refined Flour, Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Kachori Chaat checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like How to make Dosa Batter Mutton Seekh Bharli Paplet Aloo Anardana Chaat
Kachori Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Kachori Chaat Recipe
Refined Flour 1 cup
Yogurt 1/4 teaspoon
Salt 1/4 teaspoon
Soda bicarbonate a pinch
Pure ghee 2 tablespoons
FOR FILLING
Green peas shelled crushed 1/2 cup
Oil 1/2 tables
Asafoetida a pinch
Cumin seeds 1/4 teaspoon
Ginger chopped 1/2 inch piece
Green chillies chopped 2
Salt to taste
Garam masala powder 1/4 teaspoon
Coconut scraped 2 tablespoons
Roasted peanuts crushed 2 tablespoons
FOR TOPPING
Yogurt Whisked and chilled 2 cups
Red chilli powder 1 teaspoon
Roasted cumin powder 2 teaspoons
Green chutney 4 teaspoons
Sweet date and tamarind chutney 4 teaspoons
Method
Step 1
Mix refined flour, carom seeds, salt, soda bicarbonate and pure ghee in a bowl. Add cold water as required to knead into a stiff dough.
Step 2
Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook for two to three minutes. Take off the heat and add garam masala powder. Mix and set aside to coo
Step 3
When cool add coconut and peanuts and mix. Divide the dough into eight equal portions. Roll each portion and press to make round puris. Stuff each puri with the stuffing and further shape into a kachori.
Step 4
Heat sufficient oil in a kadai and deep-fry the kachoris in medium hot oil till crisp and golden. Drain and place them on an absorbent paper. To serve lightly crush two to three kachoris and place them in each serving bowl.
Step 5
Pour some yogurt over it, sprinkle red chilli powder and cumin powder, drizzle both the chutneys and serve immediately.
Nutrition Info
Calories : 1578 Kcal
Carbohydrates : 130.8 gm
Protein : 39.1 gm
Fat : 99.9 gm
Other : Fiber- 15.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
