Raj Kachori is a type of Indian chaat dish that is usually served as a snack. It’s made up of deep-fried wheat dough balls that are filled with spiced potatoes and peas, and then topped with yogurt and sev. There are many variations of the dish with different shapes and fillings.
The origins of Raj Kachori are unclear but it is believed to have originated in the Mughal Empire. Some scholars believe that it was introduced to India by Afghan invaders who had been influenced by Central Asian cooking traditions.
The dough for the kachoris needs to be rolled out very thinly on a floured surface before it can be filled with various fillings such as potatoes, onions, carrots and peas. The filling should be kept in the center so that it does not touch the edges of the dough as this will cause them to stick together when they are fried.
About the Recipe
This recipe transforms your kitchen into a street food paradise. What makes Raj Kachori special is the combination of textures and flavors. The dough gets its perfect crispiness from the mix of maida, corn flour, and semolina. The moong dal filling is coarsely ground with aromatic spices, creating bursts of flavor in every bite. The real magic happens with the garnishes – each ingredient plays its part in creating that authentic chaat experience you get from the best street vendors.
Why You’ll Love This Recipe
You’ll fall in love with how this recipe brings the excitement of street food right to your dining table. The process is actually quite meditative – from making the dough to preparing the filling. There’s something so satisfying about creating those perfect little pockets and watching them puff up golden in the oil. The best part? You can customize the toppings to your family’s taste. Want it spicier? Add more green chutney. Prefer it sweeter? Go heavy on that tamarind chutney. Each kachori becomes a little explosion of flavors that’ll have everyone asking for seconds.
Cooking Tips
Keep your dough slightly firm – it shouldn’t be too soft or the kachoris won’t hold their shape. When filling the puris, don’t overstuff them or they might burst while frying. Make sure your oil is at medium heat; too hot and they’ll brown quickly without cooking through. Test with a small piece of dough first. The kachoris are done when they sound hollow when tapped. Pat them gently with paper towels after frying to remove excess oil.
Serving and Storing Suggestions
This recipe serves 4-6 people as a snack and takes about 2 hours total (including soaking time). Serve the kachoris immediately after adding toppings for the best texture. You can fry the plain kachoris a day ahead and store them in an airtight container. Just add the toppings right before serving. The unfilled dough can be refrigerated for up to 2 days. Always serve at room temperature for the perfect crunch.
Similar Recipes
- Pani Puri (Gol Gappa)
- Bhel Puri
- Aloo Tikki Chaat
- Dahi Puri
- Papdi Chaat
Nutrient Benefits
Moong dal provides plant-based protein and fiber, making this snack more nutritious than typical fried foods. The yogurt adds probiotics for gut health, while fresh coriander and green chilies contribute vitamin C and antioxidants. The spices like cumin and coriander seeds aid digestion. While this is a fried snack, the homemade version lets you control the oil quality and quantity, making it healthier than street-bought versions.
Raj Kachori
Ingredients
- 200 g Maida (Plain Flour)
- 1 tbsp Corn Flour
- 2 tbsp Ghee
- 1 tsp Semolina (Rava)
For the filling:
- 1/2 cup Moong Dal
- as per taste Salt
- 1 tbsp Cumin Seeds coarsely ground
- 1 tbsp Coriander Seeds coarsely ground
- little Asafoetida Powder
- little Red Chilli Powder
- 2 tsp Green Chilli Ginger Paste
- 2 tbsp Gram Flour
For Garnish:
- 1/2 cup Curd whisked
- as per taste Salt
- as required Green Chutney
- as required Sweet Tamarind Chutney
- 1 tsp Chaat Masala Powder
- few Coriander Leaves chopped
- few Green Chillies finely chopped
- as required Onions finely chopped
- as required Sev or Boondi
Instructions
- Mix the maida, corn flour, ghee and semolina in a bowl to a thick, pliable dough.
- Cover with a damp cloth and keep aside.
- Soak the moong dal for 1 or 2 hours and drain well.
- Heat little oil in a pan.
- Saute the moong dal for a minute and transfer to a mixer jar.
- Add all the other ingredients for filling and grind to a coarse mixture.
- Make small balls of the dough and roll them into small puris.
- Add 1 tblsp of the filling and fold well.
- Roll again.
- Heat oil in a deep frying pan.
- Fry the prepared puris till crisp and golden.
- Remove, drain excess oil and transfer to a plate.
- Make a small hole in the center.
- Garnish with curd, salt, green chutney, tamarind chutney, chaat masala powder, coriander leaves, green chillies, onions and sev on top.
- Serve at once.
Notes
If you can want to use use ready made kachoris available in most major supermarkets, then skip steps 1, 2, 7, 8, 9, 10, 11 and 12 from above and follow the additional steps below:
1. Make a hole in the center of the readymade kachoris.
2. Fill the kachoris with the prepared filling.
Follow step 14 and 15.
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Frequently Asked Questions
Can I make the kachori shells ahead of time?
Yes. You can fry the plain kachori shells and store them in an airtight container for up to 2 days. They’ll stay crispy if stored properly. Just add all the toppings right before serving to maintain that perfect crunch.
What if my dough is too sticky to roll?
Add a little more maida (plain flour) gradually until the dough becomes manageable. The dough should be firm enough to roll without sticking to your hands or the rolling pin. A slightly firm dough actually works better for this recipe.
Can I use other lentils instead of moong dal?
Moong dal works best because of its mild flavor and texture, but you can try chana dal as an alternative. Soak it for 3-4 hours since it’s harder than moong dal. The taste will be slightly different but still delicious.
How do I know when the oil is ready for frying?
Drop a small piece of dough into the oil. If it rises to the surface immediately and bubbles around it, the oil is ready. The temperature should be medium – not smoking hot or the kachoris will burn outside while staying raw inside.
Why are my kachoris not puffing up properly?
This usually happens when the dough is too soft or the oil isn’t hot enough. Make sure your dough is firm and the oil is at the right temperature. Also, don’t roll the filled kachoris too thin as they need some thickness to puff properly.
1 comment
Thank you for the recipe of raj kachori .