Special Raj Kachori Chaat Recipe
Special Raj Kachori Chaat is a royal and indulgent Indian street food delicacy, featuring a large, crispy puri stuffed with a variety of flavorful fillings. It includes spicy potatoes, boiled sprouts, tangy chutneys, creamy curd, and a mix of sweet and savory spices, all layered inside the hollow kachori. Garnished with sev, pomegranate seeds, and coriander, this chaat delivers a perfect balance of crunch, spice, sweetness, and tang—making it a popular favorite during festive occasions and as a rich street-side treat.
Ingredients
For Dough
- 125 gms / ½ cup + 1 tbsp Rava (Suji / Semolina)
- 50 ml / ¼ cup Warm Water
For Stuffing
- 35 gms / ¼ cup + ½ tbsp Besan (Gram Flour)
- 15 gms / 1¼ tbsp Rava (Suji / Semolina)
- ½ tsp Baking Soda
- 35 ml / 2½ tbsp Warm Water
For Frying
- Oil (as needed)
For Filling
- Boiled Potato (diced)
- Dal Moth
- Boiled Chickpeas
- Chaat Masala
- Chopped Green Chilli
- Thin Sev
- Curd (whisked)
- Tamarind Chutney
- Mint Chutney
- Ginger (julienned)
- Beetroot (julienned)
Instructions
- Make sure to use fine grain semolina, if you have a thicker variety then simply grind it into a finger grain in a mixer grinder.
- To make the dough mix together semolina and warm water. Make a very wet dough as semolina will absorb water and become stiff. When making the dough you don’t have to knee a lot. Cover the dough with damp cloth and give rest for 15min. Warm water is added so that the semolina readily blooms and softens.
- In the meantime, prepare the stuffing by mixing together gram flour, semolina, baking soda and water. Keep the stuffing moist and soft just as the same consistency as the dough. Cover with a damp cloth and rest for 10min.
- Now knead the dough to mix it together so as to soften he dough. If the dough becomes too stiff, then sprinkle some water to make it pliable. Divide the dough into equal size balls of about 10gms each. Cover with damp cloth and start mixing the stuffing and divide it into equal size balls of 3gms each. Make sure that the consistency of the dough and the stuffing is almost the same.
- Now lightly flatten and spread the dough ball with your fingers and place the stuffing in the centres and gently roll the dough to a ball. This is just like stuffing a paratha. Do this for the entire dough and place them back under a damp cloth.
- Heat oil in a kadai to medium hot. Lightly oil the counter and the rolling pin (Belan) and roll out the dough to make a thin disc about 3.5inches in diameter. While rolling make sure that the stuffing is evenly distributed. As the stuffing has the baking soda so the more evenly it spreads the more evenly it will puff up.
- Gently lift and slide into hot oil, pour hot oil on top using a frying spoon till it puffs. Turnover and cook on both sides till it turns light brown. Remove to an absorbent paper and let it rest. Leave it to rest for 2 hours for it to get crisp before you use it.
- Once crisp and cooled poke on one side and fill it up with the list of filling mentioned in the ingredients list above. Make sure to filling in and drop on to the plate extra yogurt, tamarind chutney and mint chutney. Serve it immediately.
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