Raj Kachori is one of the most royal and indulgent Indian street foods, especially popular in North India. Crisp, puffed kachoris filled with layers of spicy, tangy, sweet, and creamy toppings—this chaat is truly a celebration of flavors and textures. One bite of Raj Kachori and you experience crunch, spice, sweetness, and freshness all at once.
In this recipe, I am sharing halwai-style Raj Kachori, made in two variations, just like you find at famous chaat shops. The best part? These kachoris stay extra crispy for a long time and do not turn soggy easily. With the right technique and tips, you can recreate perfect Raj Kachori at home that tastes just like street-style chaat.
Halwai Style Aloo Pyaaz Kachori Recipe | Street Style Crispy Kachori
Mumbai-Style Tawa Pulao Recipe | Street-Style Tawa Pulao at Home
Best Panipuri ever! Fruit Flavoured Panipuri / Golgappa
Himachal’s Famous Siddu Recipe | Healthy Steamed Snack From the Hills
बनारसी टमाटर की चाट | Tamatar Ki Chaat | Banarasi Tamatar Ki Chaat
Ingredients
For Raj Kachori Dough
- Semolina (Suji) – ½ cup
- All-purpose flour (Maida) – 2 tbsp
- Salt – to taste
- Hot oil – 2 tbsp
- Baking powder – a pinch
- Water – as required
For Moong Dal Pakode (Bhalla)
- Moong dal – ½ cup (soaked 5–6 hours)
- Salt – to taste
- Oil – for deep frying
For Besan Stuffing (Optional Kachori Variation)
- Gram flour (Besan) – 1 tbsp
- Red chili powder – ¼ tsp
- Coriander powder – ¼ tsp
- Salt – a pinch
- Baking soda – a pinch
- Water – 1–2 tsp
For Green Chutney
- Green chili – 1
- Cashews – 4
- Mint leaves – ½ cup
- Coriander leaves – ½ cup
- Salt – to taste
For Assembly
- Boiled potatoes (roughly mashed)
- Boiled chickpeas
- Boiled green moong sprouts
- Sweetened thick curd
- Green chutney
- Tamarind-date chutney
- Moong dal pakode
- Chaat masala
- Roasted cumin powder
- Red chili powder
- Black salt & regular salt
- Pomegranate seeds
- Thin sev
Method
Step 1: Prepare Moong Dal Pakode
- Drain 1/2 cup soaked moong dal and grind it into a fine batter with salt (do not add water unless needed).
- Deep fry spoonfuls of batter in hot oil until golden brown.
Remove and soak the pakode in water for 10–15 minutes. Squeeze gently and keep aside
Step 2: Prepare Raj Kachori Dough
- In a bowl, add 1/2 semolina, salt to taste ,a pinch of baking powder, and 2 tbsp hot oil.
Add water gradually and mix carefully (mixture will be warm). - Add 2 tbsp maida and knead into a smooth, tight dough like puri dough.
- Cover and rest for 30 minutes.
Step 3: Prepare Optional Besan Stuffing
- Mix 1 tbsp besan, 1/4 tsp red chili powder, 1/4 tsp coriander powder, salt to taste, a pinch of baking soda, and a little water to form a thick paste. Keep aside
Step 4: Shape the Kachori
- After resting, knead the dough again until crack-free and smooth. Divide into equal portions.
- Plain Raj Kachori: Roll the dough ball evenly like a puri.
- Stuffed Raj Kachori: Flatten the dough, apply a thin layer of besan paste, seal properly, and roll gently.
Step 5: Fry the Kachori
- Heat oil well. Fry kachoris on high flame initially until they puff up. Then lower the flame and continuously splash oil on top so they puff evenly.
- Fry until golden and crisp from all sides.Drain excess oil on kitchen paper.
Step 6: Prepare Green Chutney
- Now lets prepare green chutney, for that, take a blender jar add 1 green chili, 4 cashews, 1/2 cup mint leaves, 1/2 cup coriander leaves, salt as per taste, and little water abd blend it to make smooth chutney
Step 7: Assemble Raj Kachori
- Gently crack the top of the kachori. Now Add layers of Boiled potatoes, Moong dal pakode, Chickpeas & green moong, Sweet curd, Green chutney, Tamarind chutney
- Sprinkle salt, black salt, chaat masala, roasted cumin powder, and red chili powder.
- Garnish with sev and pomegranate seeds.
Serving Suggestions
Raj Kachori is best enjoyed fresh as:
- Evening chaat
- Party starter
- Festive snack
- Special weekend treat
This Halwai Style Raj Kachori Recipe brings authentic street-style flavors straight to your kitchen. Crispy kachori, flavorful fillings, and perfect chutney balance make it truly unforgettable. If you love chaat, this recipe is a must-try—and once you make it this way, you’ll never forget the taste.
Happy Cooking & Happy Chaat
Tips & Tricks for Perfect Raj Kachori
- Oil must be properly hot for puffed kachoris
- Dough should be tight, smooth, and crack-free
- Fry slowly on low flame after puffing for long-lasting crispiness
- Always drain excess oil to prevent sogginess
- Assemble just before serving for best texture
- Use thick curd for authentic halwai taste
