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Raj Kachori

2 - 4
To prepare
10 min
To cook
20 min

Raj Kachori is a delicious chaat item from Rajasthan. The  interesting fact here is that though the name says ‘kachori’, there is no real kachori involved in the recipe. It is in fact filled with dal, dahi and a variety of meethi chutneys, and just happens to be crisp from the outside.


  • Refined wheat flour (maida) (1 cup)
  • Semolina (rava/sooji) (¼ cup)
  • Baking soda (a pinch)
  • Potato, boiled and finely chopped (½ cup)
  • Green gram (moong dal) sprouts, boiled (½ cup)
  • Black chickpeas (kala chana), boiled (½ cup)
  • Boondi (¼ cup)
  • Dahi wada (1 cup)
  • Papadi (½ cup)
  • Curd (dahi), beaten (1 cup)
  • Sweet tamarind (imli) chutney (3 tbsp)
  • Coriander (hara dhania) chutney (2 tbsp)
  • Salt (to taste)
  • Chaat masala (½ tsp)
  • Lal Mirch Red Chilli Powder (¼ tsp)
  • Black salt (kala namak) (a pinch )
  • Sev, fine (2 tsp)
  • Coriander leaves (hara dhania), finely chopped (1 tbsp)


1.In a paraat (big, flat plate with shallow edges), mix the sooji and the maida together well. Then, add in the baking soda and knead into a soft dough.

2. Cover and set aside for an hour.

3. Divide the dough into lemon-sized balls. Flatten each ball with a rolling pin and then roll them out into small pooris.

4. Heat oil  in a kadhai. Then, gently slide the pooris into the oil. Deep-fry to get crisp brown kachoris.

5. For the filling: In a bowl, mix together the boiled potatoes, moong sprouts, kala channa, boondi, dahi wada/papadi.  Keep aside.


1.Place a poori on your palm and make a light depression at its centre. Then, place 1 portion of the filling in it.

2. Now, top the filling with a little curd, sweet tamarind chutney, hara dhania chutney, salt, chaat masala, the MTR Lal Mirch Red Chilli Powderand black salt.

3. Finally, top up with sev and garnish with hara dhania.


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