Method

Prepare all the fillings: Season diced boiled potatoes with a pinch of chaat masala and salt. Drain and rinse cooked chickpeas. Blanch sprouted moong for 2 minutes in boiling water, then drain. Whisk yogurt until smooth. Have all chutneys and toppings ready in small bowls. This is an assembly dish — mise en place is essential.
About 15 min
Tip: Raj kachori is best assembled to order as the shell softens quickly once wet ingredients are added.
Fill the kachoris: Place each large raj kachori shell on a plate. Using the back of a spoon, gently crack open the top of the shell to create a wide opening without breaking the sides. Into each kachori, layer: a few broken papdi pieces, 2 tbsp of diced potato, 2 tbsp chickpeas, 1 tbsp sprouted moong. Then pour in 3–4 tbsp of the whisked yogurt to fill the gaps.
About 10 min
Tip: Press the fillings down gently so you can fit more inside. The shell is the bowl — maximize the filling.
Top and serve: Drizzle sweet tamarind chutney generously over the top, followed by green chutney. Sprinkle chaat masala. Pile on a large handful of fine sev. Add pomegranate seeds for colour and freshness. Serve immediately — the kachori should be eaten at the table while the shell is still crispy. Provide a spoon to help manage the feast inside.
About 5 min
Tip: A true Raj Kachori should be so full of toppings that sev and pomegranate seeds cascade down the sides.

Nutrition per serving (estimate)

Contains: gluten, dairy