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Easy And Delicious Raj Kachori Recipe
Make this Raj Kachori at home for your loved ones as a royal treat.
Since this dish is loaded with everything you can imagine in a chaat, its name itself has ‘royal’ in it.
This is the easiest recipe for making Raj Kachori at home, explained in detail. Please let us know what you think of this chaat recipe by leaving a comment.
North Indians love Raj Kachori chaat, which is one of their favorite snacks. With just one bite, you’ll experience so many flavors that burst into your mouth.
It is a delicious and lip-smacking snack that you must try whenever you feel like eating something tasty.
The number of ingredients in this dish will keep your stomach full, so you can even consider it a meal in itself.
Holi and Diwali are also times when people make these kachoris for loved ones and guests. A potluck, a kitty party, or a game night are all good occasions for serving it.
To prepare the dough, you only need whole wheat flour, gram flour, and semolina. It is then filled with boiled kala chana and potatoes, along with boiled moong sprouts and spices.
Additionally, it is topped with green chutney, hung curd, sweet tamarind chutney, crushed papdis, onions, and sev in addition to chaat masala.
Pomegranate seeds can also be added as a final garnish to enhance the flavor. Is there anything holding you back? Let your loved ones enjoy this delicious chaat recipe!
How To Make Raj Kachori Recipe
The process of making this snack requires a lot of ingredients, which can be time-consuming, but the end result will make you love it even more!
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Cuisine: Indian
Servings: 5
Calories: 433
Author: Ranjeeta Nath Ghai
Ingredients of Raj Kachori
- 1½ tbsp whole wheat flour
- 2 tbsp ghee
- 2 tbsp onion
- 1 cup refined oil
- 1 tbsp gram flour (besan)
- ½ cup semolina
- 1 green chilli
For Filling
- black salt as required
- 1 pinch asafoetida
- 1 tsp ginger paste
- chaat masala powder as required
- ½ cup boiled potato
- 1 tbsp ground coriander seeds
- 2 pinches red chilli powder
- 1 tsp green chilli
- ½ cup boiled kala chana
- ½ cup soaked moong dal
For Garnishing
- 50 gm boiled sprouted moong
- ½ cup hung curd
- 4 tbsp green chutney
- 1 tsp chaat masala powder
- 1 cup sev
- ½ tbsp cumin powder
- ¼ cup sweet tamarind sauce
- 6 papdi
- salt as required
- 2 tbsp chopped coriander leaves
Instructions For Making Raj Kachori
- Combine whole wheat flour, semolina, gram flour, and ghee in a large bowl.
- Make a thick, pliable dough by kneading the mixture with water.
- Prepare the kachori by covering the dough with a damp cloth once it has been prepared.
- Moong dal should then be soaked for two hours in a large bowl. Keep the extra water aside after draining it.
- Heat a small amount of ghee in a frying pan over medium heat.
- Add the soaked moong dal to the melted ghee and stir fry for a minute.
- Once the dal is cool enough to handle, grind it to a coarse consistency. All the filling ingredients should be added to the grinding jar and grind them roughly.
- Roll a small portion of the prepared dough into a puri using a rolling pin. Put a tablespoon of the filling inside and fold it well, just like stuffed parathas.
- Roll the puri again using dry flour. Meanwhile, heat refined oil in a kadhai over high heat.
- Test the oil by putting a small tiny amount of dough in the oil. If it rises, then proceed with the next step else, wait for the oil to get hot.
- The puri should be deep-fried once the oil is hot enough.
- After it has been fried, place the kachori on a napkin to soak up all the excess oil. Once done and cooled, make a hole in the centre.
- Once done then, add chana, boiled potatoes, and boiled moong sprouts to a mixing bowl.
- Mix them with yoghurt, sweet tamarind chutney, green chutney, chopped coriander leaves, chaat masala powder, onion, salt and green chillies.
- Fill each kachori with this mixture and garnish with hung curd, green chutney, sweet tamarind chutney, chaat masala powder, salt, coriander leaves, crushed papdis, and cumin powder. The final garnishing of sev should be done.
Now you can enjoy a tasty Raj Kachori. Let us know how it turned out by trying this recipe, rating it, and letting us know how it turned out.
Recipe Tips
If you are going to use Sooji (semolina) in this recipe, ensure it is fine rather than coarse else; the fine kachori will only be a dream.
You can also add a bhalla to the stuffing and garnish it with some fresh pomegranate seeds to make it street-style.
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Quick Overview
Recipe Name: Easy And Delicious Raj Kachori Recipe
Author: Ranjeeta Nath Ghai
Description: The process of making this snack requires a lot of ingredients, which can be time-consuming, but the end result will make you love it even more!
Preperation time: 20M
Cook Time: 20M
Total Time: 40M
Type: Snacks/Chaat
Recipe Yield: 5 servings
Recipe Ingredients: 1½ tbsp whole wheat flour, 2 tbsp ghee, 2 tbsp onion, 1 cup refined oil, 1 tbsp gram flour (besan), ½ cup semolina, 1 green chilli, For Filling, , black salt as required, 1 pinch asafoetida, 1 tsp ginger paste, chaat masala powder as required, ½ cup boiled potato, 1 tbsp ground coriander seeds, 2 pinches red chilli powder, 1 tsp green chilli, ½ cup boiled kala chana, ½ cup soaked moong dal, For Garnishing, , 50 gm boiled sprouted moong, ½ cup hung curd, 4 tbsp green chutney, 1 tsp chaat masala powder, 1 cup sev, ½ tbsp cumin powder, ¼ cup sweet tamarind sauce, 6 papdi, salt as required, 2 tbsp chopped coriander leaves
Recipe Instructions: Combine whole wheat flour, semolina, gram flour, and ghee in a large bowl. Make a thick, pliable dough by kneading the mixture with water. Prepare the kachori by covering the dough with a damp cloth once it has been prepared. Moong dal should then be soaked for two hours in a large bowl. Keep the extra water aside after draining it. Heat a small amount of ghee in a frying pan over medium heat. Add the soaked moong dal to the melted ghee and stir fry for a minute. Once the dal is cool enough to handle, grind it to a coarse consistency. All the filling ingredients should be added to the grinding jar and grind them roughly. Roll a small portion of the prepared dough into a puri using a rolling pin. Put a tablespoon of the filling inside and fold it well, just like stuffed parathas. Roll the puri again using dry flour. Meanwhile, heat refined oil in a kadhai over high heat. Test the oil by putting a small tiny amount of dough in the oil. If it rises, then proceed with the next step else, wait for the oil to get hot. The puri should be deep-fried once the oil is hot enough. After it has been fried, place the kachori on a napkin to soak up all the excess oil. Once done and cooled, make a hole in the centre. Once done then, add chana, boiled potatoes, and boiled moong sprouts to a mixing bowl. Mix them with yoghurt, sweet tamarind chutney, green chutney, chopped coriander leaves, chaat masala powder, onion, salt and green chillies. Fill each kachori with this mixture and garnish with hung curd, green chutney, sweet tamarind chutney, chaat masala powder, salt, coriander leaves, crushed papdis, and cumin powder. The final garnishing of sev should be done.
Recipe Cuisine: Indian
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