Delicious Homemade Raj Kachori Recipe for Chaat Lovers

Indulge in Homemade Raj Kachori

While we often enjoy *kachori* from street vendors, preparing it at home can be a delightful experience. Crafting *Raj Kachori* in your kitchen not only ensures cleanliness but also allows you to customize the spice levels to your liking. Here’s a simple and foolproof recipe to help you achieve perfectly puffed and crispy *kachoris*.

**Ingredients for Raj Kachori**
**For the dough:** 1 cup fine semolina (*sooji*), 1/4 cup all-purpose flour (*maida*), a pinch of baking soda, salt to taste, and oil for frying.
**For the filling:** Chopped boiled potatoes, boiled black chickpeas (*kala chana*) or boiled moong dal, soaked *boondi*, and crispy *papdi*.
**For garnishing and flavor:** Thick sweetened yogurt, sweet and tangy tamarind chutney (*saunth*), spicy green coriander-chili chutney, roasted cumin powder, red chili powder, black salt, fine *sev*, and fresh pomegranate seeds.

**Simple Steps to Prepare Raj Kachori**
In a bowl, combine semolina, all-purpose flour, salt, and baking soda. Gradually knead into a slightly firm dough using lukewarm water. Cover the dough with a damp cloth and allow it to rest for 15–20 minutes. Once rested, divide the dough into small balls and roll them out like *puris*. Heat oil in a pan and fry the *puris* over medium heat until they turn golden brown and crispy on both sides. Your *Raj Kachori* base is now ready.

Take a fried *kachori* and gently crack the top center to create an opening. Start by filling it with boiled potatoes, chickpeas, some *boondi*, and crushed *papdi*.

Next, generously drizzle thick sweetened yogurt over the filling. Add green chutney and sweet tamarind chutney to taste. Sprinkle roasted cumin, red chili powder, and black salt on top. Finally, finish with fine sev, fresh coriander, and bright red pomegranate seeds.
Your exquisite 'Raj Kachori', reminiscent of those from chaat shops, is now ready to be enjoyed.

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