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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 mins
Cook Time20 mins
Total Time30 mins
Course: Chaat, snacks/starters, street food
Cuisine: North Indian Cuisine
Keyword: Raj KACHORI
Servings: 8 people
Author: anjanaskc


  • To make Raj Kachori-
  • 1 CUP Semolina / Sooji
  • 1 tbsp Refined flour / Maida
  • 1/4 cup Gram flour / Besan
  • 2 tsp Cooking oil
  • 1 tsp Red Chili Powder/ Laal Mirch
  • Pinch Fruit salt / Eno
  • to Taste Salt
  • To assemble-
  • 1 cup Chickpeas / Kabuli chana boiled
  • 2 small Potatoes boiled
  • 6 Dahi vada
  • 3 tbsp Boondi
  • 8 Papdi crushed
  • 3 tbsp Namkeen Bhujiya / Nylon sev
  • 3 tbsp Pomegranate seeds
  • 1 cup Yogurt / Dahi
  • 1/2 cup Mint or Coriander Chutney
  • 1/3 cup Tamarind chutney /Imli ki chutney
  • 1 tsp Roasted Cumin powder
  • 1.5 tsp Red Chili Powder/ Laal Mirch
  • 1 tsp Black Salt / Kala Namak


  • In a bowl add all the ingredients listed to make Raj Kachori.
  • Mix everything well.
  • Add just enough water to make medium soft dough.
  • Cover and rest the dough for 15 minutes.
  • Knead it again and make small balls from the dough.
  • Roll to make medium thick pooris/discs
  • Slide the prepared poori in hot oil.
  • Press with a spatula to help it puff completely.
  • Reduce the heat to medium low and deep fry in from both 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.
  • 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.
  • Serve immediately