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Raj Kachori Recipe | How to make Raj Kachori | Diwali Special

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Raj Kachori- Crispy fried shells dressed with various toppings and chutneys/Indian style crispy tacos

Raj kachori, as the name suggests, is a royal treat! It is stuffed with a variety of traditional Indian toppings, savory munchies, and a combination of hot and sweet chutneys.Besides the great taste and variety of textures in the dish, a great part of this dish is that it is assembled live, right in front of the guests.

If you have done your preparations right, then it is a very quick and easy dish to assemble and serve. The outer shells of raj kachori, and most of the other ingredients can be prepared ahead of time. The shells in particular, remain fresh for a fortnight so it is good to make them a few days before the festivities.

The outer shell of raj kachori is made with a soft dough of sooji and maida. A spicy filling dough is made with gram flour and few spices and then it is stuffed inside the sooji dough ball. Then it is rolled to make a medium thick poori. The size of the poori depend on individual choice but personally I prefer a medium size raj kachori.

A mixture of boondis, papadis, boiled potatoes, boiled chickpeas, dahi vadas, namkeen mixture, moth or moong sprouts can be stuffed inside the kachori. There is no fix list of components in the stuffings, and you can create your own version from whatever is easily available at hand, or can be prepared easily. You can just add potatoes, sprouts or boondis and some chopped tomatoes to make it a quick, light, and healthy appetizer.

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5 from 5 votes

Diwali Special: How to make Raj Kachori / Indian style crispy tacos

Crispy shells dressed with various toppings and chutneys/ Indian style crispy Tacos

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Chaat, snacks/starters, street food
Cuisine: North Indian Cuisine
Keyword: chaat, festival recipe, kachori, Raj KACHORI, street food
Servings: 8 people
Author: Anjana Chaturvedi

Ingredients

  • To make Raj Kachori-
  • 400 gm Semolina / Sooji
  • 200 gm Refined flour / Maida
  • 20 gm Salt / Namak
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 300 gm water

Besan stuffing

  • 100 gm Gram flour / Besan
  • to taste Salt / Namak
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Roasted Cumin Powder/ Bhuna Jeera
  • 1 tsp Chaat Masala
  • 1/2 tsp Pepper Powder / Kali Mirch
  • 1/2 tsp baking Soda

for stuffing of Raj Kachori

  • 100 gm Moth Beans/ Matki boiled
  • 10 Papdi crushed
  • 4 tbsp Pomegranate seeds
  • few Dahi vada Soaked
  • 100 gm Chick Peas/ Kabuli Chana boiled
  • 1/2 cup Besan boondi optional
  • 5 tbsp Namkeen Bhujiya / Nylon sev
  • 3 medium Potatoes / Aloo boiled
  • 1 cup Tamarind chutney /Imli ki chutney
  • 1 cup Green chutney
  • 1 cup Yogurt / Dahi

Top garnish

  • 1/2 cup Pomegranate pearls /Anar ka dana
  • 100 gm Fine besan sev
  • 2 tsp Roasted Cumin Powder / Jeera Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Black Salt / Kala Namak
  • 3 tbsp ginger juliennes optional

Instructions

  • In a bowl add maida, sooja ,salt, turmeric and mix everything well.
  • Add just enough water (approx 300 ml ) to make a medium soft dough.
  • Cover and rest the dough for 15 minutes.
  • In a separate bowl take gram flour and add all the spices in it , add water and make a soft sticky dough. it will absorb water and become little stiff later.
  • Knead the maida dough again and make small balls from the dough and keep aside in a plate.
  • Make smaller balls from the besan mixture and stuff inside the maida balls and then roll them to make a neat ball.
  • Roll to make medium thick pooris/discs.
  • Slide the prepared poori's in hot oil.
  • Press with a spatula to help it puff completely.
  • Reduce the heat to medium low and deep fry from both the sides till golden in colour
  • When done drain on a paper napkin.
  • Let them cool down completely.
  • Beat yogurt and add some salt and 1/2 tsp sugar.
  • When you want to serve then poke it on top and make a hole in it.
  • Add chopped potato,chick peas,dahi vada, moth sprouts or any stuffing of your choice inside the raj kachori.
  • Add some curd and green chutney.
  • Add some crushed papadi and boondi and fill it till the top.
  • Again drizzle yogurt,green chutney and tamarind chutney.
  • Add some bhujiya sev and sprinkle chili powder,cumin powder and black salt.
  • Garnish with anar dana/pomegranate seeds, ginger juliennes and beetroot juliennes or any garnish of your choice.
  • Serve immediately

Comments

5 from 5 votes (5 ratings without comment)