Raj Kachori Recipe
Crispy hollow puri stuffed with spiced potato, dal, curd, chutney, and sev.
Ingredients
For the Kachori Shell
- 1 cup maida
- ½ cup fine sooji
- 2 tbsp besan
- ½ tsp salt
- ½ tsp red chili powder
- 2 tbsp oil
- Water as needed
- Oil for deep frying
For the Filling
- 2 medium potatoes boiled and diced
- ½ cup moong dal boiled
- ½ cup kala chana boiled
- 1 tsp chaat masala
- 1 tsp roasted cumin powder
- ½ tsp red chili powder
- Salt to taste
For the Toppings
- 1 cup fresh curd whisked with a pinch of sugar and kala namak
- Green chutney
- Tamarind chutney
- Fine sev
- Pomegranate seeds
- Chaat masala and red chili powder to finish
Instructions
- In a bowl, combine maida, sooji, besan, salt, red chilli powder, and oil. Add water gradually and knead the mixture till it forms a hard dough – cover it with a moist towel and let it stand for 30 minutes.
- Break the dough into six to eight pieces, flatten them into a thin round disc 5 to 6 inches wide, slip it into medium-hot oil and press it with a spoon when frying – keep the patience till it rises and turns a bright golden color before taking it out.
- Combine the boiled potato, moong dal, kala chana along with chaat masala, cumin powder, red chili powder and salt – taste it and tweak it till it becomes spunky and spicy.
- Use your thumb to apply pressure from the top of each kachori to create an opening, fill it abundantly, and add the whisked yoghurt, green chutney, and tamarind chutney.
- Heap it with sev, sprinkle pomegranate seeds, and sprinkle chaat masala and red chilli powder over it – then bring it to the plate straight away; there is no time to waste at all.
Notes
- Firm dough only: Soft dough will not puff — keep it stiff.
- Medium-low heat: Slow frying gives you the proper hollow crispy shell.
- Make shells ahead: Fry up to 2 days in advance and store in an airtight container.
- Fresh thick curd: Whisk with kala namak and a pinch of sugar before using.
- Serve immediately: Fill and serve within 5 minutes — do not let it sit after assembling.