Raj Kachori Recipe Recipe

  • Ingredients
  • How to Make
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    For the dough:
    1 cup sooji
    1 tbsp Maida
    2 pinch baking powder

    For the Filling:
    3 boiled Potatoes,(diced into pieces)
    1/2 cup Boiled Chickpeas,(kabuli channa)
    1/2 cup chopped Onion
    1/2 cup boiled fresh Peas
    1 cup thick Yogurt,(curd)
    1/2 cup sprouted Moong dal
    4 Dahi bhallas (mashed)
    1 tsp Roasted Cumin powder (jeera)
    1/2 tsp Chat Masala
    1/2 tsp Black Salt
    1/2 cup Tamarind chutney
    1/2 cup Green chutney
    1/2 cup Sev
    1/2 cup chopped fresh coriander leaves)
    Salt to taste
    Vegetable Oil for frying.
    some pomegranate pearls
    For the dough:: 0 1 cup sooji: 1 1 tbsp Maida: 1 2 pinch baking powder: 2 : 0 For the Filling:: 0 3 boiled Potatoes,(diced into pieces): 3 1/2 cup Boiled Chickpeas,(kabuli channa): 1 1/2 cup chopped Onion: 1 1/2 cup boiled fresh Peas: 1 1 cup thick Yogurt,(curd): 1 1/2 cup sprouted Moong dal: 1 4 Dahi bhallas (mashed): 4 1 tsp Roasted Cumin powder (jeera): 1 1/2 tsp Chat Masala: 1 1/2 tsp Black Salt: 1 1/2 cup Tamarind chutney: 1 1/2 cup Green chutney: 1 1/2 cup Sev: 1 1/2 cup chopped fresh coriander leaves): 1 Salt to taste: 0 Vegetable Oil for frying.: 0 some pomegranate pearls: 0

How To Make

In a large bowl mix together the semolina/sooji, maida, baking powder and salt and make a stiff dough using sufficient water. Knead the dough well.
Now divide the dough into equal portions and shape them into round balls. Now take one ball and roll out into a 5 inches round Poori. Now deep fry the puri on medium heat till they are golden brown & crispy. Allow to cool.
How to fill the Raj Kachori:
Take a Kachori in the serving plate & make a big hole in the center. Now add  some chopped potato, onion, chickpeas, moong sprouts, lightly mashed Dahi Bhallas, and boiled Peas, one by one in the kachori. Now add 2 tbsp yogurt or curd.
Now sprinkle some roasted cumin powder, red chilli powder, chat masala, black salt to taste, tamarind & green chutney to taste, Sev, Salt to taste. Garnish with fresh coriander and pomegranate pearls. Serve immediately before they become soggy.


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