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Special Raj Kachori Chaat Recipe

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Adjust Servings:
For Dough
125gms/ ½ cup + 1tbsp Rava/Suji (semolina) fine grain
500ml/ ¼ cup Warm Water
For Stuffing
35gms/ ¼ cup + ½ Tbsp Besan (gram flour)
15gms/ 1¼ tbsp Rava/Suji (semolina) fine grain
½ tsp Baking Soda
35ml/ 2½ tbsp Warm Water
For Frying Oil
For Filling
Boiled Potato diced
Dal Moth
Chickpeas (Boiled)
Chaat masala
Green chilli chopped
Sev (thin)
Tamarind Chutney
Mint chutney
Ginger julienne
Beetroot (julienne)

Special Raj Kachori Chaat Recipe

Raj Kachori Dilli wali | राज कचौरी चटपटी दिल्ली वाली | Kunal Kapur Indian Street Food Recipes

  • Suitable for vegetarian
  • 40mins
  • Serves 15
  • Medium


  • For Dough

  • For Stuffing

  • For Filling



Raj Kachori is the King of Chaat because of the its big size and generous offering. You can pretty much enjoy this famous street food snack at any time of the day. It is a bit heavy & filling but extremely tasty & satisfying.

You can make it as spicy or can keep it as mild as you like. Make sure all the chutney and sweet curd are chilled when you fill it in. Also once the kachori is fried you can keep it for a month to two month in your kitchen in an air tight container.



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 kneed 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 int he centre 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. Turn over 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.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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