Raj Kachori


For Raj Kachori dough:

3/4 cup all purpose flour
1/4 cup fine rava/sooji
A pinch of baking soda
1/4 tsp salt
1 tbsp hot oil
Water to knead
Oil for frying

For Chaat:

1 potato, boiled and peeled
1/2 cup chickpeas, soaked and boiled
1/2 cup sprouts
1/2 cup curd
Green chutney
Tamarind chutney
1 tsp red chilli powder
1 tsp cumin powder
1 tsp dry mango powder/ amchur
1/2 tsp chaat masala
1/2 tsp salt
1/4 cup sev
1/8 cup boondi
1/4 onion, finely chopped


1. Firstly, in a large bowl take all purpose flour, rava/sooji, baking soda and salt. Mix well. Pour hot oil over the flour and crumble them. Add in water as required and knead to a smooth yet stiff dough.
2. Now, pinch a ball sized dough and flatten it. Roll the dough slightly thick with the help of a rolling pin.
3. Drop the rolled kachori into the hot oil. Splash oil gently over the kachori and press with a spoon to puff up. Flip over and fry the kachori until golden brown in color. Drain off the kachori over a napkin and allow it to cool completely. The kachori turns crispy once cooled.
4. Now, take a kachori and make a hole. Stuff with 1/2 tbsp boiled and diced potato, 1/2 tbsp boiled chickpeas and 1/2 tbsp sprouts. Pour in 1 tbsp curd.
5. Now pour in 1/2 tsp of green chutney and tamarind chutney. Sprinkle some red chilli powder, cumin powder, chaat masala, dry mango powder/amchur and salt.
6. Further drizzle some curd, green chutney and tamarind chutney. Garnish them with 1 tbsp sev, 1/2 tsp boondi and 1 tsp chopped onion.
7. Finally, serve and enjoy raj kachori immediately.