Savor the magic of the iconic Raj Kachori! With a crispy golden shell cocooning an irresistible mix of fillings, this snack is a true indulgence for all who savor it. As the name defines – the yummy, sweet, spicy, and tangy toppings make this appetizer the epitome of royal flavors and vibrancy.

Come, let’s dive into this colorful, captivating blend and discover why it’s dubbed a king among snacks!

What is Raj Kachori

‘Raj’ in Hindi means royal (grand) or king/queen, and ‘Kachori’ refers to a crispy, puffed-up pastry or puri made by deep frying the rolled dough.

Therefore, Raj Kachori combined means the king of pastries of all kachoris.

Raj Kachori acquires its name from the regal grandeur and the lavish array of flavors and textures it presents.

As this Kachori is large and crispy, you can think of it as a huge poori, golgappa, or puchka. This dish is a treasure trove of sweet and savory delights and a masterpiece that blends an assortment of fillings such as potatoes, moong sprouts, and other ingredients, which is finally topped with whisked curd, tangy chutneys, sev, and garnishes that make this snack an extravagant feast!

This crispy kachori is made with meticulous attention to detail, and every bite you take is a celebration!

Reasons You’ll ♡ Raj Kachori

You will love this recipe for a myriad of compelling reasons. Here are a few enlisted below —

Utterly flavorsome and delicious
Easy and fun to make
Make ahead recipe
Can be made vegan
Gluten-free option available, and
Allows easy and creative customization with irresistible medley of fillings!

In short, a crowd-pleasing dish that captivates chaat lovers worldwide with its delightful combination of flavors and textures!

Raj Kachori Ingredient List

Fine sooji — Use fine sooji for the crispiest Kachoris is desired for this recipe. Please refrain from using coarse sooji, as it will ruin the recipe. Please do not, and I repeat, do not use coarse sooji.

Maida — This is the building block of the recipe used in combination with fine sooji to form the crispy Raj Kachoris. For optimum flavor, always use fresh, all-purpose flour.

Baking Powder — Aerating the Kachori dough is imperative for producing well-puffed and crispy Kachoris. Baking Powder makes perfectly fluffy and crisp kachoris.

Oil — Any neutral-tasting oil can be used for frying the kachoris and kneading the dough for softness.

Potatoes — Cubed and pan-sauteed potatoes are added to the Kachori filling for more flavor.

Dahi Bhalla — Added to the Kachori filling for more fun and flavor. You can make dahi bhalla from scratch or use the store-bought ones.

Moong Beans — Added to the filling bring tons of flavor, texture, and healthiness to the recipe. I have sprouted moong beans for my Raj Kachoris, but you can add the boiled moong dal, too.

Chutneys — Chutneys make an imperative part of any Indian chaat recipe. Green mint and coriander chutney or sweet and tangy tamarind chutney drizzled over the chaat takes it to another level.

Green Chillies — Spiciness brings fun to any chaat, and green chilies do just that.

Onions — Lend a unique earthy flavor and a delectable crunch to the recipe.

Kala Chana — Chole or canned chickpeas work well for this recipe besides kala chana. Since I wanted my drool-worthy Raj Kachori recipe full of different textures and not overly potato-oriented, I have used spiced chickpeas as the crunchy and healthy topping.

Curd — The more, the better! Whisked curd (yogurt) adds creaminess and tons of flavor to this delicious recipe. Home-made or store-bought yogurt can be used; both work equally well. I have used homemade curd whisked to the ultimate creaminess, and a little sugar that goes into it adds a sweetness that counteracts the sour flavor of the curd. This recipe needs tons of curd; it is not only used in the filling but also poured on the top and all around.

Garnishes — These are the showstoppers of this gorgeous-looking recipe. I have used cilantro, pomegranate, and sev (thin, fried noodles made of gram flour) for the garnishes that make the dish visually appealing, flavorsome, and beautifully textured. Try boondi; it also goes well!

Spices — They add irresistible flavors and aromas to the dish and take them a notch up in deliciousness. I have used a combination of spices, such as freshly roasted cumin powder, chaat masala, and salt, to flavor this heavenly delicacy. Freshly roasted cumin powder makes a difference, while the Kashmiri red chili powder lends a beautiful red color to the delicacy.

Raj Kachori Recipe Tips and Variations

Fine sooji works best — These kachoris are primarily made with sooji, which gives them the desired crispiness. To get the kachoris right, fine sooji (not coarse)/ semolina or rava is used. Besides fine sooji, a little maida is also used for binding the dough. Some recipes call for more flour and little sooji, but it doesn’t work.

For puffed kachoris — Adding a little baking soda helps the kachoris to puff up better. However, adding more than the required quantity will leave the kachoris soft like puris.

Roll out the kachoris evenly — Evenly rolled kachoris puff up better from the center. When rolling them, ensure the Kachori is not too thick in the center with thin edges or vice versa; it might not puff up at all. Kachoris must be rolled into medium thickness (neither too thick nor too thin). Rolling extra thin like roti also doesn’t work.

Variation of size — The size of the kachoris can vary according to one’s preference. Mine turned out big, but if you prefer a smaller size, roll them small.

Significance of proper water and semolina ratio — The ratio of water and sooji is essential, so ensure it is maintained. Semolina requires ample hydration as it is rich in protein and prone to moisture absorption. The process of hydrating softens the gluten in semolina and renders it a rubbery mesh kind of resemblance.

Kneading is essential — Kneading is a crucial step when making kachoris as it helps soften and smoothen the dough, making it easy to work with. Fully hydrated dough develops a smooth texture, which is essential for the kachoris.

Resting time is essential for better kachoris — The dough should be allowed to rest for some time after kneading, as the gluten in the flour needs to absorb water. This step makes the dough easier to roll out into kachoris. Cover the dough with a wet piece of cloth and leave it to rest for about 30 minutes.

Correct oil temperature is the key — Getting the texture of the kachoris right is essential for the success of this recipe, so the correct temperature of the oil matters a lot. These kachoris have to be cooked over low to medium heat, which is ideal to make them crispy. If the oil is too hot, the kachoris will not turn crispy, and if it is cold, the kachoris will not puff up. Therefore, the temperature needs to be maintained at low/ medium.

Puffing up made easy — When you add Kachori to the oil for frying, splatter oil on the part of the Kachori that is not dipped in the oil and slightly keep pressing the top of the Kachori with the spatula. This will help the Kachori to puff up quickly.

Avoid overcrowding for better frying — Kachoris, when fried in batches, will prevent overcrowding and allow better puffing as they get enough space to cook in the kadai/pan.

The recipe can be scaled up or down — This recipe from Raj Kachori delivers 8- 10 kachoris. However, you can easily halve or double the recipe according to your requirements.

Kala Chana for healthier and tastier Raj Kachoris — Kala Chana (Bengal gram) was added as the filling to make this snack more nutritious and flavorful. I have used sautéed kala chana as the filling; feel free to add sautéed pindi chole or any leftover chole. However, make sure the chole are dry as any liquid left in them will make the kachoris soggy.

Gluten-free version possible — For a gluten-free version of this mouth-watering snack, swap the outer shell made of maida and sooji with grated potatoes. Although this version will not create perfectly shaped kachoris, you will equally enjoy the half-open basket-shaped kachoris that it produces. Add your favorite toppings and dig in!

Toppings are the megastars in this recipe — Toppings and fillings are my favorite part of the dish. It makes them look so pretty, isn’t it? It allows you to create your version of Raj Kachori with your combination of ingredients each time.

There is no fixed list of components for the stuffing, and you can add whatever is available at hand or can be prepared quickly. Usually, these delicious Raj Kachoris are topped with lots of yogurt, spices, cilantro chutney, sweet tamarind chutney, and pomegranate arils.

However, for extra flavor and nutrition, you can also add boiled potatoes, chickpeas, dahi bhalla, sprouts, and Papadis.

Boondis and some chopped tomatoes added to the Kachoris make a quick, light, and healthy appetizer.

The vegan version is equally delicious — For a vegan Raj Kachori, replace the curd/ yogurt with any plant-based yogurt. Beat it to make it smooth, as mentioned in the recipe. Season it well, and it is all set to be used in the chaat.

Handy hacks — You can make chutneys at home from scratch or use store-bought tamarind chutney and cilantro chutney for a quick whip. They work well, too. However, taste them before adding them because they need to be adjusted to your liking.

Just assemble and serve — This dish entices chaat lovers with its incredible mix of flavors and myriad textures, but besides this, it charms with the way it is assembled in front of the guests. When prepared correctly, it could be a speedy and easy dish to assemble and serve to your guests.