Raj Kachori is a popular Indian street food and a favorite snack among chaat lovers. It is a large, crispy, and hollow puri (a type of deep-fried bread) filled with a variety of delicious and flavorful ingredients. The filling typically includes boiled potatoes, chickpeas, sprouts, and a combination of tangy and spicy chutneys (such as tamarind and mint chutney). It’s also topped with yogurt, pomegranate seeds, sev (crunchy chickpea flour noodles), and sometimes even paneer (Indian cottage cheese).
Raj Kachori is known for its mix of textures and flavors
crunchy, creamy, tangy, and spicy—all in one bite. It’s a visually appealing dish as well, often garnished with fresh coriander and served with additional chutneys on the side. This dish is commonly found in Indian street food stalls, restaurants, and sweet shops.
It’s a must-try for anyone who enjoys a burst of flavors and an adventurous culinary experience!
Raj Kachori Recipe
Raj Kachori is a popular Indian street food and a favorite snack among chaat lovers. It is a large, crispy, and hollow puri (a type of deep-fried bread) filled with a variety of delicious and flavorful ingredients. The filling typically includes boiled potatoes, chickpeas, sprouts, and a combination of tangy and spicy chutneys (such as tamarind and mint chutney). It's also topped with yogurt, pomegranate seeds, sev (crunchy chickpea flour noodles), and sometimes even paneer (Indian cottage cheese).
Raj Kachori is known for its mix of textures and flavors—crunchy, creamy, tangy, and spicy—all in one bite. It's a visually appealing dish as well, often garnished with fresh coriander and served with additional chutneys on the side. This dish is commonly found in Indian street food stalls, restaurants, and sweet shops.
It's a must-try for anyone who enjoys a burst of flavors and an adventurous culinary experience!
For the Kachori
For the Filling
Instructions
Prepare the Kachori
- In a mixing bowl, combine all-purpose flour, semolina, oil/ghee, and salt. Mix well.
- Gradually add water to the mixture and knead into a soft, smooth dough.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- After resting, divide the dough into small balls (about the size of a lemon).
- Roll each ball into a small, thin circle (about 3–4 inches in diameter).
- Heat oil in a deep pan for frying. Once hot, carefully slide in the rolled dough circles.
- Fry them on medium heat until they puff up and turn golden brown on both sides.
- Remove them and place them on paper towels to drain excess oil.
Assemble the Raj Kachori
- Take each fried kachori and make a small hole in the center.
- Fill the kachori with a few pieces of boiled potato, boiled chickpeas, and moong sprouts.
- Add a spoonful of yogurt over the filling.
- Drizzle tamarind chutney and green chutney over the yogurt.
- Sprinkle red chili powder, roasted cumin powder, chaat masala, and black salt.
- Top with sev, pomegranate seeds, and chopped coriander leaves.
Serve
- Serve the Raj Kachori immediately to enjoy its crispiness. It can be served with extra chutneys on the side.
Enjoy your homemade Raj Kachori, a delightful and flavorful street food treat!
Servings 1
- Amount Per Serving
- Calories 571kcal
- % Daily Value *
- Total Fat 17.2g27%
- Cholesterol 16mg6%
- Sodium 86.9mg4%
- Potassium 682mg20%
- Total Carbohydrate 83.7g28%
- Dietary Fiber 11.2g45%
- Protein 20g40%
- Vitamin C 17.8 mg
- Calcium 304.8 mg
- Iron 5.1 mg
- Vitamin E 0.2 IU
- Magnesium 101 mmol
- Zinc 1.7 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Dough Consistency: The dough should be soft but not too sticky. This helps in achieving the perfect puffiness and crispiness of the kachori.
Frying Temperature: Ensure the oil is hot enough before frying the kachoris. If the oil is not hot, the kachoris will absorb too much oil and won't puff up properly. However, if the oil is too hot, they might burn quickly without becoming fully crisp.
Serving Fresh: Raj Kachori is best served immediately after assembling, as the kachori can become soggy if it sits for too long with the filling.
Customization: Feel free to customize the filling according to your taste. You can add boiled black gram (kala chana), diced paneer, or even sweetened yogurt for a different flavor profile.
Chutneys: Homemade chutneys add freshness to the dish. If using store-bought chutneys, ensure they are of good quality.