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Photo of Raj Kachori by Anjana Chaturvedi at BetterButter

Raj Kachori

Anjana Chaturvedi
10 minutes
Prep Time
20 minutes
Cook Time
6 People
Read Instructions Save For Later


Crispy fried shells stuffed and dressed with various toppings and chutneys.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • UP
  • Snacks
  • Egg Free

Ingredients Serving: 6

  1. semolina / Sooji -1 cup
  2. Refined flour / Maida- 1 tbsp
  3. gram flour / Besan- 1/4 cup
  4. Cooking oil- 2 tsp
  5. Fruit salt / Eno- a pinch (optional)
  6. salt- to taste
  7. To assemble:
  8. Chickpeas / kabuli chana- 1 cup, boiled
  9. potatoes- 2 small sized, boiled
  10. dahi vada (only the vadas)- 6 pieces
  11. Boondi- 3 tbsp
  12. Namkeen (Bhujiya / Nylon sev)- 3 tbsp
  13. pomegranate seeds- 2 tbsp
  14. yogurt / Dahi- 1 cup
  15. Mint or coriander Chutney- 1/2 cup
  16. tamarind Chutney (Saunth)- 1/3 cup
  17. Roasted cumin powder- 1 tsp
  18. Chili powder- 1.5 tsp
  19. Black salt- 1 tsp


  1. In a bowl add all the ingredients listed to make the Raj Kachori. Mix everything well. Add just enough water to make a medium soft dough.
  2. Cover and rest the dough for 15 minutes. Knead it again and make small balls from the dough. Roll to make medium thick pooris/discs.
  3. Slide the prepared pooris in hot oil. Press with a spatula to help it puff completely. Reduce the heat to medium low and deep fry in from both sides till golden in colour.
  4. When done drain on a paper napkin. Let them cool down completely.
  5. Beat the yogurt and add some salt and 1/2 tsp sugar.
  6. When you want to serve then poke it on top and make a hole in it. Add the chopped potato,chick peas,dahi vada. Pour in some curd and green chutney.
  7. Add some crushed papadi and boondi and fill it till the top. Drizzle yogurt, green chutney and tamarind chutney on top.
  8. Add some bhujiya sev and sprinkle chili powder,cumin powder and black salt.
  9. Garnish with anar dana/pomegranate seeds and serve it immediately.

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Madhu Jain
Madhu Jain   Aug-25-2019

Priyanka Shinde
Priyanka Shinde   Aug-27-2018

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