Raj kachori is an Indian chaat made with a large puri, filled with kabuli chana, potato, sprouts, sweetened curd along with other chaat components like sev, green chutney, sweet chutney.
Raj kachori is one of my favourite chaat and order wherever I find it in the menu in restaurants. I have had this 2-3 times and love it a lot. But now it’s more than 2 yrs since I had it. Somehow I remembered last weekend and thought of trying on my own at home. So finally I made yesterday and had it heartily. And I am disclaiming this recipe may not be the authentic one, but I can assure it turns out to be finger licking good🙂. Vj too loved it when I made it for him.
It’s sure full of calories with all those deep fried stuffs and curd, still, once in a while it’s a treat for you. You can make your guest wonder too by making this for them. You can make the sev, both chutneys a day ahead, even if you want to make (if you have large airtight containers) make the puris too ahead and make your job easier the day when you are preparing. All the chaat recipes have few ingredients to make, but once you make and keep it, you can enjoy these easily. Please refer to the chutney recipes and sev and papdi recipes by following the links in the ingredients table.
Raj kachori
Ingredients
Puri: Maida/ All purpose flour – 1 cup
- ceroti / fine semolina* – 1/4 cup
- Corn flour – 1 tsp
- Oil – 2 tbsp
- Salt – As needed
- Oil – for deep frying* Optional.
Click on the ingredients in bold to take to respective recipes.
Other recipe ingredient for making raj kachori:
- Potato – 1 large
- Kala chana – 1/2 cup brown chickpeas
- Whole green moong – 1/2 cup
- Curd – 1 cup
- Sugar – 1 tsp
- Papdi* – 6
- Green chuntey – As needed
- Sweet chutney – As needed
- Sev – As needed
- Coriander leaves chopped – As needed
- Chaat masala* – As needed
- Red chilli powder – As needed
Instructions
- Soak both channa and green moong overnight and pressure cook separately for 3 whistles. You can cook potato along with this too.
- In a mixing bowl, mix the flour with semolina, corn flour, salt, oil well and make a tight dough by sprinkling water little by little. Let it set for minimum 1 hr so that it will be easy to roll.
- After an hour knead well to a smooth dough and divide into equal size balls say 6- depending on how big you want the kachori.
- Roll into a round circles. Heat oil in a kadai and let it be hot. Drop the puri one by one , it should puff up as shown in the picture. So make sure the oil is hot enough.
- After it puffs up, lower the flame to maximum low and cook both side to get a golden brown crispy puri. Make all the ingredients ready including the chutneys.
- At the time of serving, you can break the puri in the middle and fill it with mashed potaotes, channa, moong and a crushed papdi. Add both the chutneys.
- Beat curd smoothly with little salt and sugar. Top the kachori with generous curd, both chutneys again and sprinkle sev over and garnish with more channa and moong and coriander leaves.
- You can also sprinkle the chaat masala and red chilli powders as needed.
Notes
- The puri should be crisp for this and make sure you fry in low flame to make it crisp.
- I like mine on sweeter side, so add lots of sweet chutney and add sugar in curd. So adjust the ingredients according to suit your taste.
- You can use ready made store bought sev and chutneys available in the stores for easy job or pre plan and make the before day and keep.
- You can also top pomegranate in this. Amchur powder can be sprinkled.
Raj kachori method:
- Soak both channa and green moong overnight and pressure cook separately for 3 whistles. You can cook potato along with this too.In a mixing bowl, mix the flour with semolina, corn flour, salt, oil well and make a tight dough by sprinkling water little by little. Let it set for minimum 1 hr so that it will be easy to roll.
- After an hour knead well to a smooth dough and divide into equal size balls say 6- depending on how big you want the kachori.
- Roll into a round circles. Heat oil in a kadai and let it be hot. Drop the puri one by one , it should puff up as shown in the picture. So make sure the oil is hot enough.
- After it puffs up, lower the flame to maximum low and cook both side to get a golden brown crispy puri. Make all the ingredients ready including the chutneys.
- At the time of serving, you can break the puri in the middle and fill it with mashed potaotes, channa, moong and a crushed papdi. Add both the chutneys.
- Beat curd smoothly with little salt and sugar. Top the kachori with generous curd, both chutneys again and sprinkle sev over and garnish with more channa and moong and coriander leaves. You can also sprinkle the chaat masala and red chilli powders as needed.
Blissfully delicious RAJ Kachori, serve immediately as you prepare. Enjoy the royal treat! It’s full of deliciousness🤤🤤
wonderful photos 🙂 But generally they deep fry the dough along with the stuffed one ! then they put the hole and add the curd and other stuffs !
Yours look easy and wll try whenever i plan for poori !
wow looks fab…this method looks better than those stuffed ones which is pretty tricky..
amazing clicks….the alternate white, red, green chutney stripes are luking gorgeous!!
OMG your pics are too good…awesome raks and kachori is my all time fav
Ya usual kachori is like that, where I have tasted, they did this way only. Simple and tasty 🙂
Awesome Raji …looks wonderfully yummy..
I have no words to say.. So so yummy.
I love any chaat …this one is no exception..though I never ate raj kachori of this method …Looks too tempting
Absolutely drool-worthy pics!
First of i want to say, that's a beautiful and stunning clicks… Amazing ! When comes to kachori, this is the simplest way we can do ! Bookmarking !
Superb pics and very simple, easy to do method of preparation – you and the Raj Kachori rock!!!
Omg, i want that plate rite now, Raj kachori is in my to do list since a long…Drooling here.
wow awesome dear….am drooling and luv the presentation and clicks….
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your clicks make me drooling, now i have to make this.
Wish i could be your guest soon to have this delicious raj kachori. Beautiful clicks and totally tempting
wonderfully prepared…looks perfect dear
Awesome looking raj kachoris. Great pics as well.
Deepa
luks gorgeous and liked the presentation
super
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Any chat with curd is my fav…I love kachori so sure to like this too…Looks delicious and pretty clicks!
Slurrp ! This is actually making me drool! I love chaat in any form and this one beats them all! Wonderful pictures too.
my hubby fav so happy to see ur recipe lovely chaat.Loving it.
exactly as we see it,too mouth watering pics. recipe is good though we use equal amt of semolina and maida
uff raks pls dont put such tempting pics..am drooling all over…one plate pls 🙂
I like chats very much this one is Yummmm!!!!!!!
I tried many kachori recipes but this one is awesome…good job
I tried many kachori recipes but this one is awesome…good job
Lovely Presentation
Can i store kachori for 24 hour
Before making chaat.
Yes sure, but please keep it in a airtight container or put it in a cover carefully and keep it refrigerated. If its properly, evenly fried, it will keep good just like a pani puri puri.
I make this for 40 serving
So can i use polithin bag for storage in refrigerator
Or any other idea for store it in
Refrigerator
Sure you can. Or put in a cover and keep closed in an airtight container if you have that big
Really so good.. ur recipes are really appetizing
Madam I tried ur recipe n I kept it in airtight container but next day it became soggy dont know why Can U help me regardi g this problem??
Make the dough tight with less water. While frying, cook in low flame for long time for crispy result.
I LIKE RAJ KACHORI VERY MUCH ITS YUMMMMMMMMMMMMMMMMMMY