Crispy Kachori Chaat
Fried potato-stuffed pastry pockets topped with sweet yogurt, tangy tamarind chutney, and spiced chickpeas. A snappy street-food favorite that's crispy outside, fluffy inside, and completely satisfying.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 10g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup vegetable oil, divided
- 2 whole potatoes, medium
- ½ cup canned chickpeas, drained
- ½ cup plain yogurt
- 2 tablespoons tamarind paste or concentrate
- 1 teaspoon chaat masala spice blend
Instructions
- 1
Cut potatoes into 1/2-inch-thick coins, then boil them in salted water until a fork easily pierces the center, about 10 minutes.
- 2
Drain the potatoes and transfer to a cutting board to cool slightly, about 3 minutes.
- 3
Measure 0.25 cup of the oil into a small bowl; you'll use the rest for frying later.
- 4
Mix the flour and 0.25 cup oil in a large bowl with 3 tablespoons water and a pinch of salt, stirring with your hand until a shaggy dough forms.
- 5
Knead the dough in the bowl for 3 minutes by pressing and folding it against the side until smooth and slightly elastic.
- 6
Divide the dough into 6 equal balls and cover with a damp cloth while you prepare the filling.
- 7
Mash one cooled potato coin with a fork until completely smooth; repeat with the remaining coins until you have a uniform mash.
- 8
Stir the mashed potato, chickpeas, 0.25 teaspoon chaat masala, and a pinch of salt together in a bowl until evenly mixed.
- 9
Pat one dough ball flat on the counter into a 3-inch disc, then place 1 tablespoon of the potato filling in the center.
- 10
Fold the edges of the dough up and over the filling, pinching and rolling gently until the seam is sealed and the ball is smooth.
- 11
Repeat steps 9–10 with the remaining dough balls and filling until all 6 kachoris are formed and sealed.
- 12
Pour the remaining 0.5 cup oil into a deep skillet and heat over medium-high heat until a small piece of dough sizzles and rises immediately when dropped in, about 2 minutes.
- 13
Carefully place 2 kachoris into the hot oil and fry for 90 seconds, then flip each one over and fry the other side for another 90 seconds until both sides are deep golden brown.
- 14
Remove the kachoris with a slotted spoon and place on a paper-towel-lined plate; repeat with the remaining 4 kachoris in two more batches.
- 15
Arrange the 6 fried kachoris on a serving plate, then drizzle each one generously with yogurt in a thin zigzag pattern across the top.
- 16
Drizzle the tamarind paste in another zigzag pattern over each kachori, creating a crosshatch of brown and white.
- 17
Sprinkle the remaining 0.75 teaspoon chaat masala evenly over all the kachoris, covering the yogurt and tamarind.
Tools you’ll need
- medium pot
- cutting board
- knife
- fork
- measuring cups and spoons
- large mixing bowl
- small bowl
- deep skillet, 10-inch or larger
- slotted spoon
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
