📝 About This Recipe
Known as the 'King of Chaat,' Raj Kachori is a magnificent spectacle of Indian street food that offers a symphony of textures and flavors in every bite. This crispy, golden-fried semolina shell is stuffed to the brim with spiced potatoes, sprouted moong dal, and crunchy papdi, then smothered in cooling yogurt and tangy chutneys. It is a vibrant masterpiece that originated in Northern India, celebrated for its perfect balance of sweet, spicy, tangy, and savory notes.
🥗 Ingredients
For the Crispy Shell (Kachori)
- 1 cup Fine Semolina (Suji)
- 2 tablespoons All-purpose Flour (Maida)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Oil (for the dough)
- 1/2 cup Warm Water (as needed for kneading)
- 2 cups Oil (for deep frying)
The Filling
- 2 medium Potatoes (boiled, peeled, and cubed)
- 1/2 cup Boiled Chickpeas (Kabuli Chana)
- 1/2 cup Sprouted Moong Dal (steamed lightly)
- 6-8 pieces Papdi (crushed)
- 6 small pieces Bhalla (Lentil Fritters) (soaked in water and squeezed)
Sauces and Toppings
- 2 cups Thick Yogurt (whisked with 1 tsp sugar and salt)
- 1/2 cup Tamarind Chutney (sweet and tangy)
- 1/2 cup Green Mint-Coriander Chutney (spicy)
- 1/2 cup Fine Sev (crunchy gram flour noodles)
- 1/4 cup Pomegranate Seeds (for garnish)
- 2 teaspoons Chaat Masala
- 1 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Red Chili Powder
- 2 tablespoons Fresh Coriander (finely chopped)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the semolina, all-purpose flour, baking soda, and 2 tablespoons of oil. Mix well with your fingertips until it resembles breadcrumbs.
-
2
Gradually add warm water and knead into a stiff but smooth dough. Cover with a damp cloth and let it rest for at least 30 minutes; this allows the semolina to hydrate properly.
-
3
After resting, knead the dough again for a minute. Divide into 6 equal portions and roll them into smooth balls.
-
4
Roll each ball into a circle of about 4-5 inches in diameter. Ensure the thickness is even—not too thin like a chapati, but not too thick.
-
5
Heat oil in a deep frying pan (kadai) on medium heat. To test, drop a small piece of dough; it should rise steadily to the surface.
-
6
Gently slide one rolled kachori into the hot oil. Press it lightly with a slotted spoon until it puffs up like a balloon.
-
7
Once puffed, lower the heat to medium-low and fry, flipping occasionally, until it turns a deep golden brown and feels very crisp. This takes about 3-4 minutes per kachori.
-
8
Drain on paper towels and let them cool slightly. They will become even crispier as they cool.
-
9
To assemble, take one kachori and gently poke a large hole in the center of the thinner, crispier side.
-
10
Start stuffing by adding a few cubes of potatoes, a spoonful of chickpeas, steamed moong sprouts, and one soaked bhalla.
-
11
Add some crushed papdi for extra crunch, then sprinkle a pinch of chaat masala, cumin powder, and red chili powder inside.
-
12
Generously pour the whisked sweetened yogurt into the kachori until it is nearly overflowing.
-
13
Drizzle the green chutney and tamarind chutney over the yogurt in an artistic pattern.
-
14
Top with a handful of fine sev, pomegranate seeds, and freshly chopped coriander.
-
15
Serve immediately while the shell is crunchy and the fillings are cool and refreshing.
💡 Chef's Tips
The secret to a crisp shell is the resting time; never skip the 30-minute rest for the dough. Fry the kachoris on medium-low heat after they puff up to ensure they dry out and stay crunchy for hours. Ensure your yogurt is chilled and thick; if it's too watery, the kachori will turn soggy instantly. If you are short on time, you can use store-bought puffed kachori shells, but homemade ones are far superior in flavor. Always assemble the Raj Kachori just before serving to maintain the contrast between the hot/crunchy shell and cold fillings.
🍽️ Serving Suggestions
Pair this royal treat with a glass of chilled, thick Mango Lassi or Sweet Lassi. Serve as a standalone heavy snack during festive gatherings like Holi or Diwali. Accompany with a side of extra chutneys for those who like more heat or sweetness. A hot cup of Masala Chai works surprisingly well as a palate cleanser after this cold, tangy dish. For a complete street food experience, serve alongside a plate of spicy Aloo Tikki.