We often visit *chaat* stalls to enjoy this kind of *kachori*, but you can easily make it at home. Making *Raj Kachori* at home is a special experience; not only is it hygienic, but you can also adjust the spice level to suit your taste. Let’s look at the easiest and most perfect recipe to ensure your *kachori* turns out perfectly puffed and crispy.

**Ingredients for Raj Kachori**
**For the dough:** 1 cup fine semolina (*sooji*), 1/4 cup all-purpose flour (*maida*), a pinch of baking soda, salt to taste, and oil for frying.
**For the filling:** Boiled potatoes (chopped into small pieces), boiled black chickpeas (*kala chana*) or boiled moong dal, soaked *boondi*, and crispy *papdi*.
**For garnishing and flavor:** Thick sweetened yogurt, sweet and tangy tamarind chutney (*saunth*), spicy green coriander-chili chutney, roasted cumin powder, red chili powder, black salt, fine *sev*, and fresh pomegranate seeds.

**Easy Method to Make Raj Kachori**
Mix the semolina, all-purpose flour, salt, and baking soda in a bowl. Knead a slightly firm dough using lukewarm water. Cover the dough with a damp cloth and let it rest for 15–20 minutes. Afterward, divide the dough into small balls and roll them out like *puris*. Heat oil in a pan and fry the *puris* over medium heat until they are golden brown and perfectly crispy on both sides. Your *Raj Kachori* base is now ready.

Place a prepared *kachori* on a plate and gently crack open the top center to create an opening. First, fill it with the boiled potatoes, chickpeas, some *boondi*, and crushed *papdi*.

Now, pour a generous amount of thick sweetened yogurt over it. Then, add the green chutney and sweet tamarind chutney according to your taste. Sprinkle roasted cumin, red chili powder, and black salt over the top. Finally, garnish it with fine sev, fresh coriander, and vibrant red pomegranate seeds.
Your royal 'Raj Kachori'—just like the kind found at a chaat shop—is now ready.

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