Best Easy Raj Kachori Recipe

Mix all-purpose flour, semolina, salt, and baking powder. Add enough water to make a smooth, firm dough. Cover and rest for 20 minutes.

Divide the dough into equal balls. Roll each into a 3-inch disc ensuring even thickness. Cover finished discs with a moist towel to prevent drying.

Heat oil in a deep pan over medium-high until hot but not smoking. Fry each disc individually, gently pressing with a slotted spoon as they puff up. Flip once golden and crisp, then drain on paper towels.

In a bowl, mix chickpeas, sprouted moong beans, boiled potatoes, onion, tomato, and half of each chaat masala, cumin powder, and red chili powder.

To assemble: Gently crack each kachori at the top, fill generously with the mixed filling, pour whisked yogurt inside, and top with green chutney, tamarind chutney, remaining spices, sev, and fresh coriander. Serve immediately to retain crispiness.