Delicious Homemade Raj Kachori Recipe for Chaat Lovers
While we often enjoy *kachori* from street vendors, preparing it at home can be a delightful experience. Crafting *Raj Kachori* in your kitchen not only ensures cleanliness but also allows you to customize the spice levels to your liking. Here’s a simple and foolproof recipe to help you achieve perfectly puffed and crispy *kachoris*.
**Ingredients for Raj Kachori**
**For the dough:** 1 cup fine semolina (*sooji*), 1/4 cup all-purpose flour (*maida*), a pinch of baking soda, salt to taste, and oil for frying.
**For the filling:** Chopped boiled potatoes, boiled black chickpeas (*kala chana*) or boiled moong dal, soaked *boondi*, and crispy *papdi*.
**For garnishing and flavor:** Thick sweetened yogurt, sweet and tangy tamarind chutney (*saunth*), spicy green coriander-chili chutney, roasted cumin powder, red chili powder, black salt, fine *sev*, and fresh pomegranate seeds.
**Simple Steps to Prepare Raj Kachori**
In a bowl, combine semolina, all-purpose flour, salt, and baking soda. Gradually knead into a slightly firm dough using lukewarm water. Cover the dough with a damp cloth and allow it to rest for 15–20 minutes. Once rested, divide the dough into small balls and roll them out like *puris*. Heat oil in a pan and fry the *puris* over medium heat until they turn golden brown and crispy on both sides. Your *Raj Kachori* base is now ready.