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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Kachori Chaat Recipe Card

Kachori Chaat
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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.    

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 Mushroom on Toast, Chatpate Sprouts, Masala Mashed Potatoes, Dosa.

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.