Raj Kachori with Spiced Potato Filling

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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.

Step 7

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

Step 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.

Step 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.

Step 10

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

Step 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.

Step 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.

Step 13

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

Step 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.

Step 15

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

Step 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.

Step 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.

Step 18

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

Step 19

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

Step 20

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