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raj kachori

Chaat recipe

How To Prepare Raj Kachori – Raj Kachoris recipe

Raj Kachoris Recipe Video In Hindi

Raj kachori is a tangy-zingy spicy chaat filled with yummy condiments. The refreshing and various flavors stuffed in the kachoris make it a good and unique food experience. It is crispy from outside and soft from inside with soft pakodis, curd covered aloo bhujiya, namkeen, sweet chutney and so on.

This Rajasthani shahi raj kachori chaat recipe can be served as an evening snack or whenever you want to something zingy and spicy food. Two of these stuffed raj kachoris are more than enough for you. These raj kachoris make a beautiful presentation and are thoroughly enjoyed by everyone at my place. So, here you have simple to follow step-by-step instructions for sumptuous raj kachori. Enjoy!


Getting ready:

Sieve refined flour in a bowl.

raj kachoriMaking:

Take semolina and refined flour in a mixing bowl and add some salt to it. Mix the ingredients well. Add water in small portions and knead the flour into soft dough as required for making pooris.

raj kachori

Divide the dough into small lumps and roll it with hands into a round ball. With this much of dough, 15 small balls can be prepared. Now keep this ball on a rolling board and roll it into a flat disc of 3 inch diameter. Roll it in such a way that it doesn’t remain thin at the centre and roll it equally from all the sides.raj kachori

Heat enough oil in a pan or a wok to deep fry the kachoris. Oil should be hot enough for frying kachoris. To check, drop a pinch of dough into the oil and it should start frying instantly. Gently slide this rolled kachori to the hot oil and fry.

raj kachori

Press the kachori so it rises well and gets puffy. Flip its side and keep the flame on medium. Fry till it turns brown in color from all the sides and becomes crisp. It can take 4-5 minutes to fry a raj kachori.

raj kachori

Lift the kachori with the slotted ladle and hold against the wok to drain excess oil. Take out the kachori on kitchen paper towel. Prepare more kachoris in the same manner. Let the kachoris cool down for 2-3 hours so that it becomes crisp.

raj kachoriServing:

Kachoris are ready to serve. Keep the kachori on a plate. Break the kachori from the center from the side which is thin to put 2 dahi pakodi, 4-5 pieces of potatoes, 2 spoon boiled moong, curd, salt, cumin powder, black salt and red chili powder.

raj kachori

Further add green chutney, sweet chutney, sev bhujiya and pomegranate seeds. Again add curd sweet chutney, cumin powder, black salt and red chili powder into the kachori. Serve this super yummy and scrumptious raj kachori and relish eating.

raj kachori



  • You can substitute and reduce or increase the quantity of the ingredients while stuffing as per your taste. If you do not have papdi, then you can use the kachoris which did not rise while frying. Break them into small pieces and stuff them inside the kachoris.
  • You can also use boiled peas, instead of chana while stuffing.
  • You can prepare gol-gappa with the dough prepared to make kachori. (Pani Puri – Gol Gappa). Mix jal jeera powder into the water to prepare gol-gappa water.

How To Prepare Raj Kachori – Raj Kachoris recipe How To Prepare Raj Kachori – Raj Kachoris recipe
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Sooji - 200 grams (2 cup)
  • Maida (all purpose flour) - 2 table spoon.
  • Salt - ½ tea spoon. (According to the taste)
  • Oil - to fry
  • Potato - 2-3 (boiled) (chopped)
  • Moong or chana - ½ cup (boiled)
  • Small Papdi made of maida - 20
  • Dahi pakodi - 10
  • Curd - 400 grams (2 cup) (Whisked)
  • Cumin seeds - 2 tea spoon (roast and grind)
  • Black pepper - 1 tea spoon
  • Red chili powder - 1 tea spoon
  • Sweet chutney - ½ cup
  • Green chutney - ½ cup
  • Sev bhujiya - ½ cup
  • Pomegranate - ½ cup (peeled)
  • Coriander leaves - ½ cup (chopped)
  1. In a mixing bowl, take semolina and refined flour. To it then add some salt and 1 tbsp oil. Mix well.
  2. Now add water in small parts and knead stiff and tight dough for making the pooris. Cover and keep aside for half and hour to rest.
  3. Heat enough oil in a wok or pan to deep fry the kachoris.
  4. Knead the dough again after half an hour and make small lumps from the dough. Take one lump at a time and roll into round shape. Then roll out to a 3 inch round poori.
  5. Slide the rolled kachori to the hot oil. Press the kachori with a ladle to puff it up and then reduce the flame to minimum and fry the kachoris until golden brown and crispy.
  6. Drain out the fried kachori on paper kitchen towels and likewise fry the rest. Let the kachoris cool down.
  7. Kachoris are ready, let’s stuff them up.
  8. Break the kachoris from the center on the thinner side and place it in a plate. Place 4 to 5 potato chunks, 1 tsp boiled moong dal, 2 dahi pakodi, 2 to 3 curd coated papdis, roasted cumin seeds, black pepper, red chilly powder, sweet chutney, curd, green chutney, sev bhujiya, pomegranate seeds.
  9. Again sprinkle some cumin seeds powder, red chilly powder, coriander leaves, curd and chutney.
  10. Sumptuous and lip smacking raj kachori is ready. Serve and relish eating!




  1. Davi

    May 29, 2017 at 7:22 am

    I am making kachories but they soggy like puris and not crispy. What am I doing wrong ? What can I do that remain crispy like hsldieam kachori

  2. devendra

    June 25, 2016 at 10:41 am

    Wow! amazing presentation. Thanks for sharing regional recipes with us. Can I skip pomegranate for making rajasthani style raj kachori?

    • Nisha Madhulika

      June 25, 2016 at 5:53 pm

      Yes you can.

  3. trishna

    June 24, 2016 at 12:31 pm

    Hello nisha mam! I try out most of your recipes and all of them turn out super delicious. Thanks a lot. Can I add any other sprouted lentil for garnishing?

    • Nisha Madhulika

      June 24, 2016 at 5:02 pm

      Yes you can make variations as desired.

  4. anant

    June 22, 2016 at 3:09 pm

    Mam, I want to make raj kachoris at home for my family but I don’t know how to make green chutney and sweet chutney for stuffing raj kachoris. Can you help me out?

  5. deepti

    June 21, 2016 at 4:04 pm

    Good afternoon nisha mam! Mam I always try out your recipes. They are very easy. Can I add onion to the raj kachoris?

    • Nisha Madhulika

      June 21, 2016 at 5:21 pm

      Yes, you can add chopped onion while stuffing it.

  6. kriti

    June 17, 2016 at 4:54 pm

    Mam, I’m a big fan of your cooking. Thanks a lot for sharing your cooking knowledge with us. Today I made rajasthani raj kachori chaat at home everything was good and raj kachoris were delicious but the remaining kachoris which I stored for later use became soggy. Please tell me that can I store them or I have to consume the kachoris right after making them?

    • Nisha Madhulika

      June 20, 2016 at 5:05 pm

      Yes, you can store them in an air tight container.

  7. pallavi

    June 16, 2016 at 10:50 am

    Mam, I’m a huge fan of your cooking. Please tell me that whether I can fry these kachoris in ghee as ghee gives an amazing flavor to raj kachori?

    • Nisha Madhulika

      June 20, 2016 at 5:05 pm

      Yes, you can.

  8. amaan khan

    June 15, 2016 at 11:12 am

    Nisha mam, I like the way your teach us. I’m a huge fan of your cooking stlye. I was making raj kachori for my family yesterday but my kachoris didn’t become puffy. Kachoris of raj kachori came out like papdis. What to do mam please suggest something?

    • Nisha Madhulika

      June 20, 2016 at 5:06 pm

      Prepare the dough with measured quantity of ingredients and don’t roll out the pooris too thin.

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