Photograph of the finished Kachori chaat

India · Bánh kachori bóp xốt hai vị

Kachori chaat

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pre-fried kachori Pre-fried kachori 8
  • Photograph of Potato Potato 1.6 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.1 lb
  • Photograph of Sour tamarind Sour tamarind 5.6 oz
  • Photograph of Herbs Herbs 4.9 oz
  • Photograph of Chaat masala powder Chaat masala powder 1.1 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 6.3 oz
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Lime Lime 4

Method

  1. 1 Flatten the kachori bun with your palm so that the crust cracks but the bean paste filling remains inside.
  2. 2 The kachori shell should be flattened, not crushed like samosa, and should retain its disc shape.
  3. 3 Blend herbs with green chilies and lime to make a spicy green sauce.
  4. 4 Mash the tamarind to extract the juice, then cook it with sugar to make a sweet and sour tamarind sauce.
  5. 5 Sprinkle diced boiled potatoes and chopped onions over the flattened dough.
  6. 6 Pour the two sauces over the yogurt, then sprinkle with sev and chaat masala, and eat immediately.
Start cooking