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

• 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.