Raj Kachori a royal, rich crispy deep fried king sized kachori is quite familiar in Delhi as well as other parts of Northern India, made with the yummy stuffing of potatoes, moong sprouts, yogurt, few spices, green & tamarind chutneys and topped with pomegranate seeds and crunchy sev. This colorful chaat or snack is the king of all chaat recipes. Basically, it is a thin round crispy deep fried shells, stuffed inside that not only looks beautiful but very pleasing and enjoyed by everyone in my family. I always go out to eat this kachori at my favorite restaurant Haldiram’s very often and it use to be one of my favorite snack because it is light, healthy and tasty also. In India, a huge variety of kachori have been made like some are stuffed, some are plain but they are all crispy and crunchy with tasty stuffing.
Making this crispy kachori is just similar to the way as we make pani poori, but for this recipe, we need a large poori so that we can stuffed the filling into it. The two main components – the kachori and the filling. To get the kachori perfect is the most important thing according to me.
This Raj kachori is a festive snack, so serve this best on festive occasions or family gatherings.
Few tips and tricks help you to make this market style Raj kachori at home easily.
If you never tried this before then go through with the recipe mentioned below and tell us your opinion in the comment section.
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Raj Kachori
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45
- Yield: 10 1x
Description
Raj Kachori is quite familiar Indian chaat made with a large puri filled with potatoes, boiled moong dal or sprouts, sweetened yogurt, spices, chutneys and topped with crunchy sev and pomegranate seeds.
Ingredients
For Raj Kachori Puri
- 1 cup fine semolina (suji/rava)
- 1 tablespoon all purpose flour (maida)
- 3 tablespoons gram flour (besan)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 teaspoons refined oil
- Water to knead the dough as required
For sweetened Yogurt
- 4 cups fresh plain yogurt (curd)
- 4 teaspoons white sugar
- 1 teaspoon black salt (kala namak)
For stuffing
- 2 medium potatoes boiled and small diced
- 1 cup chickpeas (chana) boiled
- 10–15 papdi
- 1 cup green moong dal boiled or steamed moong sprouts
- Roasted cumin powder as required
- Chaat masala as required
- 1/3 cup green chutney
- 1/3 cup sweet tamarind chutney
- To garnish – Kashmiri red chili powder
- Fresh chopped coriander
- Crunchy sev
- Pomegranate seeds
- Oil as required – for deep frying
Instructions
For kachori (puri) Dough
- Add fine semolina (suji), all purpose flour (maida), gram flour (besan) salt and baking powder in a large mixing bowl. Mix everything well using a whisk or with clean fingertips.
- Add 2 teaspoons oil.
- Now start adding water in parts and knead it to make a firm dough. The dough must not be soft.
- Cover the dough with a moist kitchen towel and let it rest for 15 minutes.
- Heat oil in a kadai on medium flame, not should be too hot.
- After 15 minutes, knead the dough again and make medium sized balls. Cover it again with a moist cloth, so that dough balls do not become dry.
- Then take one portion and gently roll it to a 4 to 5 inches diameter round. Roll evenly, not too thin nor thick. If dough ball has become little dry then use a little oil and start rolling.
- You can make all kachori puri at one time, keep them covered and then fry, else the puris will become dry.
- Once the oil heated, gently fry the kachoris into the hot oil.
- In a couple of seconds, it will come up on top, gently press with a slotted spoon, so that it will rise up evenly.
- Fry till it turns golden brown in colour and crispy from both sides.
- Transfer the fried kachoris on to a plate and do fry other in the same manner.
- Let all the prepared kachoris cool down completely.
- Arrange on a serving plate.
- Now once it has cooled down, arrange the kachori on a serving plate.
- Then tap and break the puri from the center of the top for the filling.
For Filling
- It is always better to boil the potatoes, moong dal, chickpeas (chana) in advance, also the chutneys green as well as sweet tamarind chutney both. This can make it easy for the preparation of filling into the kachoris.
- In another large bowl, add 4 cups yogurt (curd) with sugar and black salt. Whisk together everything well. Keep aside.
- When you want to serve them, make a hole and add 1/2 tablespoon small diced boiled potatoes (around 4-5 pieces of potatoes) and 1 tablespoon boiled chickpeas. Add some crushed papdi. Also sprinkle chaat masala and cumin powder on top. Then add some whisked curd along with 1 tablespoon boiled moong dal or sprouts.
- Add some green chutney and a teaspoon of sweet tamarind chutney on top of it.
- Again drizzle 2-3 tablespoons yogurt, green and sweet tamarind chutney.
- Sprinkle cumin powder, chaat masala, red chili powder on top and garnish with sev, pomegranate seeds and chopped coriander.
- Make all kachoris in the same way.
- Serve raj kachori immediately.
Notes
- Use fine suji/rava/semolina for this kachori, do not use coarse suji which we use to make upma.
- Using a little bit of baking powder helps in fluffing up the kachoris.
- Fry kachoris at medium heat temperature. If oil is too hot, kachoris will not be crispy.
- Cuisine: Indian
Keywords: How to make raj kachori chaat recipe, Delhi style Raj Kachori, Indian street food
