Raj Kachori

Raj Kachori

Raj Kachori

Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachories according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Indian
Servings 6 people


Kachori Dough

  • 1 cup all-purpose flour plain flour, maida
  • 1 tbsp oil
  • 1/2 tsp salt
  • 1/2 cup approx. lukewarm water

Kachori Filling

  • 1/3 cup besan gram flour
  • 1/8 tsp asafetide hing
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • 1/2 tsp mango powder amchoor
  • 1 tbsp oil

Condiments to be served With Kachories

  • 1 cup moong sprouts
  • 1 cup boiled and peeled potato cut into small pieces
  • 1 cup whipped yogurt dahi, curd
  • 1/4 cup hari cilantro chutney
  • 1/4 cup tamarind chutney
  • 2 tbsp cilantri finely chopped hara dhania
  • 2 green chilies finely chopped
  • 1/4 cup fine save available in Indian grocery store optional


Making Dough

  • In a mixing bowl add all-purpose flour, salt, and oil; add water slowly while mixing and kneading to make firm, yet pliable dough. Cover and set the dough aside for at least 10 minutes.


  • Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set it aside.

Making Kachori

  • Knead dough for a minute and divide into 12 equal parts.
  • Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachoris and let sit for 3 to 4 minutes.
  • Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
  • Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if the oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed its color.
  • Slowly drop kachoris into the frying pan making sure they don’t overlap with one another. As kachoris puff up, slowly turn them over and fry them on all sides. Turn kachoris 3-4 times until they are golden brown in color, which will take about 7KacKachorishories should be crisp. If the kachoris are fried over high heat they will be too soft.


Prepare Moong Sprouts
Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.
Serving Kachories
Gently make an inch sized hole in the center of the kachori.
Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.
These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.
Keyword Appetizer, Party Food, Street Food, Tea Time Snack
Tried this recipe?Let us know how it was!

How To Make Raj Kachori Recipe – Manjula’s Kitchen 

Raj Kachori Indian appetizer, a popular Indian snack, is a delightful combination of crispy shells filled with flavorful ingredients. Follow this step-by-step guide to create your own Raj Kachori at home, offering a burst of textures and tastes in every bite.

Making the Dough: 

Begin by preparing the dough for the kachori. In a mixing bowl, combine all-purpose flour (maida), salt, and oil. Gradually add water while kneading to achieve a firm and pliable consistency. Cover the dough and set it aside for at least 10 minutes to allow it to rest and develop the right texture.

Preparing the Filling: 

The filling is a crucial component that adds a distinct taste to Raj Kachori. Mix gram flour, asafetida, salt, chili flakes, mango powder, and oil in a bowl. This flavorful mixture will be the heart of your kachori, providing a savory and aromatic essence.

Shaping and Filling the Kachori: 

After the dough has rested, knead it briefly and divide it into 12 equal parts. Roll each portion into a 2-inch diameter circle. Spoon 1 teaspoon of the prepared filling into the center of each circle and seal the edges to form a ball. Let these filled kachories sit for a few minutes. Roll each ball into a 3-inch diameter circle, ensuring an even distribution of the filling.

Frying the Kachoris: 

Heat about 1 ½ inches of oil in a frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into it; it should rise immediately without changing its color. Carefully place the filled kachoris in the pan, ensuring they do not overlap. As the kachoris puff up, turn them over slowly, frying on all sides until they achieve a golden-brown color. This process should take approximately 7 minutes, and it’s crucial to maintain medium heat to ensure the kachoris turn out crispy rather than overly soft.

Preparing Moong Sprouts: 

For an additional layer of flavor and nutrition, cook moong sprouts with a pinch of salt and a few tablespoons of water over medium heat for 3-4 minutes until they become tender. Set aside these sprouts as they will be used as a topping for your kachori.

Serving the Kachoris: 

Once the kachoris are cooked to perfection, it’s time to assemble and serve them. Gently create a small hole in the center of each kachori. Fill the hole with a tablespoon of each of the moong sprouts, mashed potatoes, and yogurt. Drizzle the kachoris with both hari cilantro and tamarind chutneys for a burst of tangy and spicy flavors. For those seeking an extra layer of texture and flavor, consider adding fresh cilantro, green chilies, and a tablespoon of fine Sev as optional toppings.

Tips for Storage: 

For convenience, Raj Kachoris can be prepared in advance and stored in an airtight container for up to two weeks. This makes it easy to serve these delightful treats whenever the craving strikes. With this simple yet comprehensive recipe on how to make raj Kachori, create authentic Raj Kachori in your kitchen. Enjoy the delectable experience of this iconic Indian street food without the need to visit a chaat vendor.

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39 thoughts on “Raj Kachori

  1. 5 stars
    Hi ,

    Thanks for wonderful recipes. I try make Raj Kachories the did not puff and are not cripes just want to know what i did wrong and help from anyone will be very welcoming

  2. Love this recipe, can’t stop eating! Even though it’s deep fried! I don’t often deep fry, but when I make raj kachori, I don’t care about health or calories. I’ll wait and watch for my chance to grab the last kachori, even if it has been in the fridge from last night and is somewhat soggy with filling….

  3. Manjula ji. I want to make Raj kachoris prior to my fest…. How can I store them if I make them some 3 days before… So that they don’t lose their texture

  4. Manju mam i love eating chats like anything. Kachori is a yummy yummy food ever.Bt could not eat often as they are not being made at home. Home made things are quite healthy and safe to eat. Thanks for all the effort you have put prepare this.Loved it soo much.Will you give me the recipe for “Dahi chat”?? I love it lots

  5. Thanks Aunty Ji for the amazing recepie. We have to take this to a potluck in a day. I tried your recepie but only 1 or 2 of the kachories puffed up the rest look like poori :(((

    Aunty Ji I would appreciate a speedy reply as I really have to take this and if it doesnt come out good what will I do???

    How can I make them nice puffed up likes urs and also mine had like little circles on them (just like poori) they werent nice and smooth like urs???

    pls help! 🙂


  6. hello aunty,

    thanks for the recipe…i never thought it would be so easy to make them…it is one of the favorite dishes of my husband….am going to try making them right away..


  7. Hello Manjula Aunty,

    I have some friends coming to my place for a party. Can I make make the kachoris(pooris) in advance and do the filling later. If yes, how many days in advance can I make them.


  8. hello aunty
    thx for yet another lovely recipe……..aunty plz tell me how to get the exact moong sprouts which you used……because when i soak it overnight it dosent comes like that……….
    lots of love
    lavanya 🙂

    1. For sprouts, soaking is not enough, after soaking, transfer all moong daal to dry cloth and keep it in a warm place for a day (oven is the best place)……..you will see the sprouts next day..

  9. I like your style of cooking.These tastes different.But try to mention the spices name in english /hindi or in commonly used terms that helps beter to understand .

  10. A mouth watering recipe!!!!!

    Absolutely delicious, no doubt.

    I have a request aunty, few days back i bought a kalaungi eggless cookies from patel bros. , they are delicious. I have tried your naan khatai recipe , that’s wonderful too but please give a shot to kalaungi cookie also. I will be very very thankful.

  11. hi manjula aunty,
    I would just like to add one comment about the hari cilantro chutney. I made it four weeks ago as usual, but added one tablespoon of whey ( fresh, strained from homemade yogurt) for one and a half cup of chutney. Left it to rest for a few hours before popping into the fridge. Its been four weeks and the chutney is as good as ever.
    Do try this-adding fresh whey seems to preserve it naturally.

    1. F, you still have chutney left over from four weeks ago? Eek. I can’t think of any reason for how milk whey could possibly act as any kind of a preservative.

      1. It’s been a long time since I saw this post..but yes, surprisingly, active live cultures from milk whey will preserve food for a very long time, provided they are strong enough. Have you heard of traditionally fermented foods like sauerkraut, kimchi, or kombucha? All preserved by lactofermentation. Hard cheese which is aged is also preserved by bacteria ( the friendly kind), so there’s nothing eeww about it..far from it, these are probiotic bacteria containing foods that are actually good for you! Hope you tried it, Manjula Aunty!

  12. hello aunty! thank you so much for this recipe! i have been waiting patiently for this. I will be trying this over the weekend as we have some guests coming for a graduation. I was wondering can we substitute something else for sprouts? There will be kids and i’m not sure how thrilled they’ll be with the sprouts. Can you suggest some additional toppings? Thanks!

  13. Hello Manjulaben

    I love the look of your Raj kachori. I have never made these but would love to try them out. I am a bit confused about the kachori filling. How do you bind the kachori filling? One teaspoon oil would not be enough to bind the besan. Or do you just try add the powdered stuff in the middle of of rolled out puri?


  14. hello aunty

    yes….as always …something yummy waiting on the site.This looks awsome.I wish I can eat right from that white plate.Fantastic….U R GREAT AUNTY…..LOVE U…..Will try soon.

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