Raj Kachori with Spiced Potato Filling

Ingredients

• 1.5 cups all-purpose flour
• ½ teaspoon salt
• 2 tablespoons vegetable oil for dough
• ½ cup warm water
• 2 whole potatoes, medium
• 1 can (15 oz) chickpeas, canned and drained
• 1 teaspoon cumin seeds
• ½ teaspoon red chili powder
• 3 cups vegetable oil for deep-frying
• 1 set tamarind chutney, yogurt, and fresh cilantro (for topping)

Instructions

1. 1

   Combine 1.5 cups flour and 0.5 teaspoon salt in a large mixing bowl.

2. 2

   Pour 2 tablespoons vegetable oil into the flour and mix with your fingertips until the mixture looks like breadcrumbs with some pea-sized clumps.

3. 3

   Add 0.5 cup warm water a little at a time, stirring with a wooden spoon after each addition, until a soft, slightly sticky dough forms.

4. 4

   Knead the dough on a lightly oiled surface for 5–7 minutes, pressing and folding repeatedly, until it becomes smooth and elastic, not sticky.

5. 5

   Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes.

6. 6

   Place 2 medium potatoes in a pot of cold water, bring to a boil over high heat, and boil until a fork pierces the center easily, about 12–15 minutes.

7. 7

   Drain the potatoes in a colander and cool under cold running water until you can touch them comfortably, about 2 minutes.

8. 8

   Peel away the skin with your fingers or a small paring knife, then mash the potatoes in a bowl with a fork until smooth.

9. 9

   Drain 1 can (15 oz) of chickpeas in a fine-mesh strainer, then add them to the mashed potatoes and lightly mash together until some chickpeas break and some remain whole.

10. 10

    Heat 1 teaspoon cumin seeds in a small skillet over medium heat until they darken and smell fragrant, about 45 seconds.

11. 11

    Pour the hot cumin seeds and their oil into the potato-chickpea mixture, add 0.5 teaspoon red chili powder, and stir until fully combined.

12. 12

    Divide the dough into 8 equal balls by rolling each piece between your palms into a smooth sphere roughly the size of a golf ball.

13. 13

    Flatten each dough ball into a thin circle about 3 inches wide on a lightly oiled surface using the heel of your hand.

14. 14

    Place 1 tablespoon of the potato-chickpea filling in the center of each circle, then fold the edges up and pinch them closed at the top to seal in the filling like a pouch.

15. 15

    Gently roll each sealed pouch between your palms to smooth out lumps and create an even ball shape.

16. 16

    Heat 3 cups vegetable oil in a deep pot or wok to 350°F — use a food thermometer or test with a tiny piece of dough; it should sizzle immediately and rise to the surface within 3 seconds.

17. 17

    Carefully slide one kachori into the hot oil and fry, turning it gently with a slotted spoon every 15–20 seconds, until it puffs up and turns golden brown all over, about 2–3 minutes total.

18. 18

    Remove the fried kachori with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

19. 19

    Repeat steps 17–18 with the remaining kachodis, working one at a time and maintaining the oil temperature at 350°F.

20. 20

    Serve the hot kachodis with tamarind chutney drizzled over the top, a dollop of plain yogurt, and a scatter of fresh cilantro leaves.

Tools you’ll need

• large mixing bowl
• wooden spoon
• cutting board
• small paring knife
• small skillet
• medium pot
• colander
• fork
• deep pot or wok (3-quart capacity)
• food thermometer
• slotted spoon
• paper towels

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