Go Back

Special Raj Kachori Recipe

Hello & welcome! In today’s recipe, I’ll be sharing with you how I make “Special Raj Kachori Recipe”. Please take a look down below for the list of ingredients. Cloud and I are wishing you all a happy and safe holiday season
Prep Time 15 mins
Cook Time 30 mins


For Tamarind Chutney

  • 2 cup Water
  • ½ cup Tamarind
  • 2/3 cup Jaggery
  • 1 inch Ginger, julienned
  • 1 Degi red chilli powde
  • Salt to taste
  • 1 medium ripe Banana, sliced

For Tempering Chutney

  • 1 Sesame oil
  • ½ Cumin seeds
  • ½ Fennel seeds
  • 2-3 dry Red chillies, broken in half

For Dough

  • 1/2 or 2/3 cup Rava
  • ½ cup Refined flou
  • ¼ Baking soda
  • Salt to taste
  • ½ Turmeric wate

For Stuffing

  • ½ cup Gram flour
  • 1 Degi red chilli powder
  • Salt to taste
  • ½ Ghee
  • ¼ Baking soda
  • Water

For Chaat Masala

  • 1 Cumin seeds
  • 1 Fennel seeds
  • ½ Coriander seeds
  • 1 Black pepper cons
  • 1 Degi red chilli powder
  • ½ Salt
  • ¼ Amchur powde

For Filling

  • 1 large Potato, boiled & cubed
  • 1 small Onion, chopped
  • 2 fresh Green chillies, chopped
  • ½ cup boiled Brown Chana
  • Few Coriander leaves, chopped
  • Black Salt to taste
  • ½ medium Lemon juice
  • ½ Black pepper powder

Other Ingredients

  • Oil for frying
  • Green chutney
  • Prepared Tamarind chutney
  • Curd
  • Prepared Chaat Masala
  • Fresh Coriander leaves
  • Sev
  • Pomegranate pearls


For Tamarind Chutney

  • In a saucepan add water, tamarind, jaggery and boil it on medium heat for 6-8 minutes.Now add ginger, degi red chilli powder, salt and continue to boil for another 5-6 minutes on medium heat.Then strain the mixture properly and pour back the strained mixture in the saucepan and place on the heat.Meanwhile in a tempering pan heat sesame oil and add cumin seeds, fennel seeds let them crackle then add dry red chillies and cook for a few seconds.Then pour the tempering on the boiling tamarind mixture and continue cooking until it's thickened like a chutney.Remove and keep aside for further use.

For Chaat Masala

  • In a pan lightly roast cumin seeds, fennel seeds, black pepper powder, coriander seeds.Remove in a bowl and add degi red chilli powder, salt, amchur powder and then grind it into a powder.Keep aside for further use.

For Filling

  • In a bowl add boiled potato, green chillies, brown chana, coriander leaves, black salt, lemon juice, black pepper powder and mix everything properly then keep aside for further use.

For Dough

  • In a bowl add rava, refined flour, baking soda, salt, turmeric water or yellow colour, water and knead a soft dough.Keep aside to rest 10-15 minutes.

For Stuffing

  • In a bowl add gram flour, degi red chilli powder, salt, baking soda, baking powder, ghee, some water and mix into a thick paste.Keep aside for further use.

For Frying Kachori

  • Take a medium lemon sized ball from the dough and spread it little in the hand then add ½ tbsp of the stuffing and close the dough.Apply dry flour and roll it out. Repeat this process with the rest of the mixture.Now heat oil in a kadai on medium heat then fry the rolled kachori until golden brown and crispy from both sides.Remove on an absorbent paper and let it cool down.

For Assembling Raj Kachori

  • Place the fried kachori in the serving plate and make a hole in the centre of the kachori.Now add the big spoonful of filling followed by green and tamarind chutney, then some curd, chaat masala and repeat this one more time.Now sprinkle some sev then garnish with coriander leaves and pomegranate pearls. Serve immediately.


Keyword Chaat Masala, Dough, Filling, Stuffing, Tamarind Chutney, Tempering Chutney