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Easy Raj Kachori Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite 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.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

About 8 servings

Ingredients

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

Instructions

  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

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 15, 2020:

Thank you, Devika.

Devika Primić from Dubrovnik, Croatia on September 13, 2020:

Looks colorful and delicious. Traditional meals are good choices and you make me see that in your recipes.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 13, 2020:

A wide variety of street fare, you're right. Thanks for being a regular here, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 13, 2020:

That's a good joke, Bill. Certainly appreciate your sharing, my friend. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 13, 2020:

I can understand, Miebakagh. Thanks for visiting.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 13, 2020:

Thanks for appreciating the dishes. I wish you could sample our dishes. Thank you for regularly reading my recipes.

Peggy Woods from Houston, Texas on September 12, 2020:

I enjoy learning about the recipes from your part of the world. You seem to have a wide variety of delicious-sounding street foods available. It would be fun to travel there and be able to sample many of them as one views the sights. Thanks for writing about another one.

Bill Holland from Olympia, WA on September 12, 2020:

My wife thanks you for all the recipes, but she wants you to know her waistline is expanding. lol

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on September 12, 2020:

Rajah, thanks for sharing. However, some of the ingredients are not available in my area.

Pamela Oglesby from Sunny Florida on September 12, 2020:

This is such a beautiful dish. I think it would be very tasty. I wish I could visit India and try some of the unique food as I may not be able to get some of the exact same ingredients here. Thanks, Rajan.