Raj Kachori Recipe: How to Make Crispy and Delicious Raj Kachori at Home
If you're looking for a show-stopping Indian snack that combines crunch, spice, sweetness and tangy flavours in every bite, this Raj Kachori recipe is the perfect choice. Often called the king of chaats, Raj Kachori is a popular street-food delicacy filled with a delicious mix of sprouts, potatoes, chickpeas, chutneys and creamy curd. Whether you're hosting a party, celebrating a special occasion or simply craving a restaurant-style chaat at home, this easy recipe will help you prepare a crispy and flavour-packed Raj Kachori from scratch.
Why Raj Kachori Is a Favourite Chaat Dish
Raj Kachori stands out for its unique combination of textures and flavours. The crisp outer shell is stuffed with a savoury filling and topped with curd, chutneys, sev and spices, creating a mouth-watering explosion of taste. It is an ideal snack for festive gatherings, family get-togethers and evening treats.
Ingredients for Raj Kachori
For the Kachori Dough
For the Stuffing
For the Final Topping
Step 1: Prepare the Dough
In a large mixing bowl, combine whole wheat flour, semolina, gram flour and ghee. Gradually add water and knead into a firm yet smooth dough. Cover it with a damp cloth and let it rest while you prepare the stuffing.
Step 2: Make the Stuffing Mixture
Soak the moong dal for about two hours. Drain the water completely.
Heat a small amount of ghee in a pan and lightly sauté the soaked moong dal for a minute. Allow it to cool and transfer it to a grinder. Add boiled kala chana, boiled potatoes, coriander powder, ginger paste, green chilli, asafoetida, red chilli powder, black salt and chaat masala. Pulse the mixture briefly to create a coarse stuffing. Avoid making it into a smooth paste.
Step 3: Shape the Raj Kachori
Take a small portion of the dough and roll it into a small disc. Place a spoonful of the prepared stuffing in the centre.
Bring the edges together and seal the stuffing completely. Gently flatten and roll it again into a medium-sized disc, taking care not to tear the outer layer.
Step 4: Deep Fry Until Crisp
Heat refined oil in a deep kadhai. Once the oil is sufficiently hot, carefully slide the stuffed disc into the oil.
Fry until it turns golden brown and develops a crisp texture. Remove and place on absorbent paper to drain excess oil. Once slightly cooled, create a small opening at the top to release steam and make space for the filling.
Step 5: Prepare the Chaat Filling
In a bowl, combine:
Mix everything gently.
Add a little yogurt, green chutney and sweet tamarind chutney to enhance the flavour and bind the ingredients together.
Step 6: Assemble the Raj Kachori
Fill the prepared kachori shell through the opening with the potato and sprout mixture.
Top generously with:
Finally, cover it with a generous layer of sev for the signature crunch.
Serving Tips for the Best Raj Kachori
Homemade Raj Kachori may look elaborate, but the result is well worth the effort. With its crunchy shell, spicy filling and irresistible toppings, this iconic Indian street-food favourite can easily become the star attraction of any gathering. Follow this simple recipe and enjoy a restaurant-style Raj Kachori experience right from your kitchen.
Why Raj Kachori Is a Favourite Chaat Dish
Raj Kachori stands out for its unique combination of textures and flavours. The crisp outer shell is stuffed with a savoury filling and topped with curd, chutneys, sev and spices, creating a mouth-watering explosion of taste. It is an ideal snack for festive gatherings, family get-togethers and evening treats.
Ingredients for Raj Kachori
For the Kachori Dough
- 1½ tbsp whole wheat flour
- ½ cup semolina (sooji)
- 1 tbsp gram flour (besan)
- 2 tbsp ghee
- Water as required
- 1 cup refined oil for frying
For the Stuffing
- ½ cup soaked moong dal
- ½ cup boiled kala chana
- ½ cup boiled potatoes
- 1 tbsp ground coriander seeds
- 1 tsp ginger paste
- 1 tsp finely chopped green chilli
- 1 pinch asafoetida (hing)
- 2 pinches red chilli powder
- Chaat masala as required
- Black salt as required
For the Final Topping
- 50 g boiled moong sprouts
- ½ cup hung curd
- ¼ cup sweet tamarind chutney
- 4 tbsp green chutney
- ½ tbsp cumin powder
- 1 tsp chaat masala
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped onion
- 1 green chilli, finely chopped
- 1 cup sev
- 6 papdi pieces
- Salt to taste
Step 1: Prepare the Dough
In a large mixing bowl, combine whole wheat flour, semolina, gram flour and ghee. Gradually add water and knead into a firm yet smooth dough. Cover it with a damp cloth and let it rest while you prepare the stuffing.
Step 2: Make the Stuffing Mixture
Soak the moong dal for about two hours. Drain the water completely.
Heat a small amount of ghee in a pan and lightly sauté the soaked moong dal for a minute. Allow it to cool and transfer it to a grinder. Add boiled kala chana, boiled potatoes, coriander powder, ginger paste, green chilli, asafoetida, red chilli powder, black salt and chaat masala. Pulse the mixture briefly to create a coarse stuffing. Avoid making it into a smooth paste.
Step 3: Shape the Raj Kachori
Take a small portion of the dough and roll it into a small disc. Place a spoonful of the prepared stuffing in the centre.
Bring the edges together and seal the stuffing completely. Gently flatten and roll it again into a medium-sized disc, taking care not to tear the outer layer.
Step 4: Deep Fry Until Crisp
Heat refined oil in a deep kadhai. Once the oil is sufficiently hot, carefully slide the stuffed disc into the oil.
Fry until it turns golden brown and develops a crisp texture. Remove and place on absorbent paper to drain excess oil. Once slightly cooled, create a small opening at the top to release steam and make space for the filling.
Step 5: Prepare the Chaat Filling
In a bowl, combine:
- Boiled potatoes
- Boiled kala chana
- Boiled moong sprouts
- Chopped onions
- Green chillies
- Coriander leaves
- Chaat masala
- Salt
Mix everything gently.
Add a little yogurt, green chutney and sweet tamarind chutney to enhance the flavour and bind the ingredients together.
Step 6: Assemble the Raj Kachori
Fill the prepared kachori shell through the opening with the potato and sprout mixture.
Top generously with:
- Thick hung curd
- Green chutney
- Sweet tamarind chutney
- Chaat masala
- Roasted cumin powder
- Crushed papdi
Finally, cover it with a generous layer of sev for the signature crunch.
Serving Tips for the Best Raj Kachori
- Serve immediately after assembling to maintain the crispness.
- Use chilled curd for a refreshing contrast.
- Adjust the spice and chutney levels according to your taste.
- Garnish with extra coriander leaves for added freshness.
Homemade Raj Kachori may look elaborate, but the result is well worth the effort. With its crunchy shell, spicy filling and irresistible toppings, this iconic Indian street-food favourite can easily become the star attraction of any gathering. Follow this simple recipe and enjoy a restaurant-style Raj Kachori experience right from your kitchen.
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