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Easy Raj Kachori Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Raj kachori

Raj kachori

Raj kachori is a popular North Indian snack, or chaat. Bursting with a variety of flavours and a sight to behold, this grand dish is also a popular street food.

Although it may be hard to gauge from the photo above, each kachori is quite large. Stuffed with a variety of diverse ingredients and sauces, a single kachori could almost be a complete meal.

This snack is often prepared for festive occasions like parties or get-togethers. It can be prepared a couple of days in advance and stored in an airtight container, which can make things easier on the day of the event. The kachori will remain as crisp as it was on the day it was made.

Do try it and share your experience.

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Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

About 8 servings


For the dough:

  • 1/2 cup sooji (semolina)
  • 2 tsp atta (whole wheat flour)
  • 1 tsp maida (all-purpose flour)
  • 1 cup water, or as needed

For the filling:

  • 2 boiled potatoes, hand-mashed
  • 3-4 tbsp moong dal (mung beans and kala chana/bengal gram sprouts)
  • 1 medium onion, finely chopped
  • 1 tsp chaat masala
  • 1/4 tsp table salt
  • 1/4 tsp kala namak (black salt)
  • 1 tsp red chilli powder
  • 1/2 tsp bhuna jeera (roasted cumin seed powder)
  • 3-4 tsp water soaked khari boondi, water squeezed out before adding
  • 1-2 large papdi
  • 2-3 tbsp pudina (mint chutney)
  • 2-3 tbsp imli (tamarind chutney)
  • Dahi (yoghurt), whisked, as needed
  • Nylon sev, as needed
  • Anar ke dane (pomegranate pearls), as needed

For frying:

  • Oil, as needed


  1. Make the dough: In a mixing bowl, add all of the dough ingredients. Hand-mix; then add water as needed to make a hard dough. Cover with a damp cloth and let it rest for 20 minutes.
  2. After 20 minutes, wet your hands with water and knead the dough a few times. Then grease your hands with a little oil and divide it into 4 equal portions.
  3. Take 1 portion and with an oil-greased rolling pin, roll it out into a thin disc about 5-6 inches in diameter. Invert a bowl over it and press to cut it into a round shape. Transfer to a plate and prepare the other kachoris similarly.
  4. In a wok, heat the oil on medium-high heat. Drop in a rolled-out kachori and press on it with a ladle until it puffs up. Reduce the heat to medium and flip the kachori. Fry it until it is crisp and golden on both sides. Transfer it to a plate and prepare the rest similarly. Let the kachoris cool down and rest for 2-3 hours so they become nice and crisp.
  5. Prepare the stuffing: Take a large mixing bowl and add in the mashed potatoes, moong dal and kala chana sprouts, chopped onion, chaat masala, table salt, black salt, red chilli powder, bhuna jeera powder, soaked khari boondi, and crushed papdi. Add the hari chutney and imli chutney. Stir the mixture until well combined.
  6. Assemble the raj kachori: Take one crisp kachori and break the top crust to make a large opening. Fill the opening with the stuffing, pour in a generous amount of yoghurt allowing it to overflow. Pour some hari chutney and imli chutney over this. Sprinkle the nylon sev on top and finally the anar ke dane on top of that.

Easy Raj Kachori Recipe

© 2020 Rajan Singh Jolly

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