Kachori and Raw Mango Chutney

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Along with aloo pie, saheena, baiganee, pholourie and doubles, Kachori is another popular street food, shack, appetizer or breakfast. This delicious snack is vegan, high in protein and fiber and can be gluten free. It is traditionally served with mango chutney(raw or boiled), tamarind chutney or kuchela. A recipe brought to Trinidad by our Indian ancestors, many of whom came to work as indentured laborers in the sugar cane fields between 1845 to 1917. Today I will share my personal recipe and tips to help you make some delicious kachoris. If you are interested let’s start cooking!

KACHORI AND RAW MANGO CHUTNEY

Along with aloo pie, saheena, baiganee, pholourie and doubles, Kachori is another popular street food, shack, appetizer or breakfast, that’s vegan, high in protein and fiber and can be gluten free. It is traditionally served with chutney, mango or tamarind and was brought to Trinidad by our Indian ancestors, many of whom came to work as indentured laborers in the sugar cane fields between 1845 to 1917. Today I will share my personal recipe and tips to help you make some delicious kachoris.

5 from 1 vote

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Course: Appetizer, Breakfast, Condiment, lunch, Main Course, Side Dish, Snack

Cuisine: Caribbean, Indian, Trinidadian

Keyword: kachori, mango chutney, raw mango chutney, trinidad kachori

Prep Time: 5

Cook Time: 10

Servings:

Calories: 588kcal

Ingredients

Kachori

1 cup split peas powder
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp turmeric
3 tbs green seasoning or 1 tbs minced culantro and 1 tbs minced garlic
Minced hot pepper
1 1/4 tsp salt
1/2 cup water or more as required
Oil for frying

Raw Mango Chutney

1 semi ripe mango
6 leaves culantro bandhania
3 cloves garlic
hot pepper to taste
Salt to taste

Instructions

In a medium bowl, add all ingredients except oil and mix well to combine. Gradually add water and mix to thoroughly incorporate. The paste from the food processor or blender may require less water. The dough should be sticky and soft but manageable enough to form into a disc. Allow the dough mixture to rest for 20-30 minutes.
Heat oil in a medium pot over medium heat. With oiled hands, pinch off pieces and form into a small disc.
Place into pot, 3 – 4 at a time, depending on the size of the pot, and fry until the bottom is golden brown.
Flip and cook the other side until golden brown and no longer raw.
Remove kachorie to a paper towel lined tray. Repeat with the remaining dough, ensuring the oil comes back to temp in between batches.
To make chutney, peel and chop mango (not incl the seed) into small pieces. Place all ingredients in the food processor or blender (add water if needed) and process until smooth. Taste and add more salt according to your preference.