Raj Kachori
Crisp, hollow kachoris filled with potatoes, moong sprouts, yogurt, chutneys, and crunchy toppings. This popular Indian chaat is all about contrast, with creamy, tangy, sweet, and spicy bites in every spoonful.
For 4 servings
- knead · ~20 min
Knead the dough.
1.Mix all-purpose flour, semolina, salt, and 1 tbsp oil in a bowl.2.Add water little by little and knead into a firm, smooth dough.3.Cover the dough and let it rest for 20 minutes.TIPKeep the dough firm, not soft, so the kachori puffs well and stays crisp. - boil · ~6 min
Cook the sprouts.
1.Bring 2 cups water to a boil in a small pan.2.Add moong sprouts and 1 pinch salt.3.Cook until just tender but not mushy, about 5 to 6 minutes.4.Drain well and let them cool. - mix
Whisk the yogurt.
Whisk the yogurt with sugar and 1 pinch salt until smooth and creamy. Chill until needed.
- boil · ~10 min
Make the tamarind chutney.
1.Add tamarind, jaggery, cumin powder, red chili powder, salt, and 0.75 cup water to a small pan.2.Simmer over low heat until the tamarind softens and the chutney thickens slightly.3.Cool the mixture, mash well, and strain for a smooth chutney. - mix
Blend the green chutney.
Blend mint, coriander leaves, green chili, ginger, lemon juice, salt, and 2 tbsp water into a smooth, bright chutney.
- prep · ~7 min
Divide and roll the kachoris.
1.Divide the rested dough into 4 equal balls.2.Roll each ball into a small disc, then continue rolling into a thin round about 5 to 6 inches wide.3.Keep the rolled discs covered so they do not dry out.TIPRoll evenly without cracks, or the shells may not puff properly in the oil. - fry · ~15 min
Fry the kachori shells.
1.Heat oil for deep frying in a kadai over medium-low heat.2.Slide in one rolled disc and gently press it with a slotted spoon so it puffs.3.Fry until crisp and pale golden on both sides.4.Remove and cool completely before filling. Repeat with the remaining discs.TIPUse medium-low heat; very hot oil browns the shell too fast before it turns crisp. - assemble · ~8 min
Fill the raj kachori.
1.Crack a hole on top of each cooled kachori shell.2.Add potato cubes, cooked moong sprouts, and a little boondi inside each shell.3.Spoon in whisked yogurt, green chutney, and tamarind chutney.4.Top with sev, pomegranate seeds, roasted cumin powder, red chili powder, and chaat masala. - garnish
Garnish with coriander leaves.
- serve
Serve the raj kachori right away.
TIPAssemble just before serving so the shell stays crisp and does not turn soggy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the firm dough is key; it relaxes the gluten so the thin discs puff more evenly in the oil.
- 2Drain the boiled moong sprouts completely before filling, or trapped moisture will soften the shell quickly.
- 3Fry on medium-low heat until pale golden, not deep brown; slow frying makes the shell crisp through the center.
- 4Cool the kachori shells fully before cracking and filling, otherwise steam inside can make them leathery.
- 5Keep both chutneys slightly thick so they coat the filling instead of pooling at the bottom.
- 6Chill the whisked yogurt before assembly for a better contrast against the warm spices and crunchy toppings.
- 7Set up all fillings and toppings first, then assemble in one go so the sev and shell stay crisp.
Adapt it for your goals.
Low-spice
Reduce green chili and red chili powder for a milder chaat that still keeps the sweet-tangy yogurt and tamarind balance.
high proteinHigh-protein
Increase the moong sprouts and reduce the potato for a heartier filling with more bite and plant protein.
dahi heavyDahi-heavy
Add extra chilled yogurt and slightly less chutney if you prefer a creamier, cooler raj kachori with softer heat.
party prepParty-prep
Fry shells, boil sprouts, and make both chutneys ahead; assemble just before serving for easier entertaining.
Why this is on our healthy list.
Sprout-Based Plant Protein
Moong sprouts add plant protein and make the filling more nourishing than a potato-only chaat.
Herb-Rich Chutney
Mint, coriander, ginger, and lemon juice bring fresh herbal flavor along with useful phytonutrients.
Calcium From Yogurt
The yogurt topping adds dairy protein and calcium while also giving cooling contrast to the spices.
Frequently asked questions
Usually the dough was too soft, the discs were unevenly rolled, or the oil was too hot. A firm dough and medium-low frying help the shell balloon properly.
