While wandering the street of Vadodara, Gujarat, you will see street vendors selling a special type of kachori on the streets. It is different from the North Indian breakfast version as it is infused with aromatic herbs, puffed rice, and flavorsome chutney. This bhelwali kachori or Raj kachori is one of the city’s most loved snacks!

You need not worry if you are not planning to visit the city of Vadodara any time soon as we will help you recreate this kachori right at your home! From the kachori to the bhel – we will show you how to make this kachori from the scratch with this quick, easy, and simple recipe. But first, let’s see some history of this delicious street food.

Raj Kachori: Information and Fact!

A raj kachori or bhelwali kachori is a delicious snack that has a myriad of flavors from sweet and salty to sour and spicy. If we go by the reports, this kachori originated in Bikaner and now can also be found in other Indian states such as Madhya Pradesh, Punjab, Gujarat, and Rajasthan. You can easily buy it from any local sweet shop in these states.

Bhelwali Kachori Recipe
Bhelwali Kachori

How to Make Kachori at Home? 

As we know that Indians have a sweet spot for street food. Certain recipes like Masala Pav, Ragda Patties, Bread Pakoda, and Samosa are super popular as the street food. However, bhelwali kachori is also, undoubtedly, one of that toothsome street food recipes!

This kachori recipe is made by combining deep-fried kachoris stuffed with bhel and then topped with a couple of flavorsome chutneys. It is spicy, and tangy, and will tantalize your taste buds like no other street food! Here, we are presenting you with a foolproof recipe that will help you make kachori from the scratch with some helpful notes.

It is quite simple to make kachoris if you follow our method. We have covered both – the preparation of kachoris and the assembling of chaat ingredients. So, let’s see how we can make this delicious kachori at home! 

Quick Stats 

Prep time: 10 minutes 

Cooking time: 40 minutes 

Servings: 2 serves 


For kachori

  • 1 cup maida
  • 1 cup rava
  • Salt to taste
  • ¾ cup hot water or as required
  • 4 tbsp gram flour besan
  • ½ tsp red chili powder
  • Salt to taste
  • ½ tsp baking soda
  • 1 tbsp oil
  • 1 tsp water

For Bhel 

  • 1 1/2 cup puffed rice
  • 1/2 teaspoon chaat masala
  • 1 pinch salt
  • 4 chopped green chili
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon coriander powder
  • 1/2 cup chopped tomato
  • 1/2 cup boiled, cubed, peeled potato
  • 6 tablespoon green chutney
  • 1/2 cup papdi
  • 1/2 cup chopped onion
  • 6 tablespoon Tamarind chutney
  • 1/2 cup sev

Assembling bhel kachori

  • Date-tamarind chutney
  • Green chutney
  • Garlic chutney
  • Bhel
  • Chopped onion
  • Sev
  • Pomegranate seeds optional

Method to Prepare 

For Kachori: – 

  • Firstly, let’s make the kachori. For the dough, take a large mixing bowl and add rava, maida, and salt as per your taste.
  • Mix the dry ingredients well and then gradually, add water to knead a semi-soft dough.
  • Cover it with a damp cloth and let it rest for 10 to 15 minutes.
  • Meanwhile, let’s make the stuffing. Add besan, red chili powder, salt, baking soda, oil, and water to a medium bowl. Give it a good mix and keep it aside.
  • Now, divide the dough into equal size dough balls and shape them like a small cup with your thumb and index finger.  
  • Then, fill the small gap with a spoonful of the besan filling and bring the ends together to seal the ball.
  • Flatten it with your hands and then roll it into a thing, medium-sized circle with a rolling pin.
  • Repeat the process for all the kachoris until there is no dough left.
  • Heat oil in a deep frying pan over high heat. Once the oil is hot, reduce the flame to medium-high and slide the kachori into the pan.
  • While you are frying it, push it down with a spatula as it will fluff up the kachori. Repeatedly flip it and splash hot oil over it so it fluffed like a balloon.
  • Fry it until both sides are crispy and golden brown.
  • Fry all the kachoris in the same way.
  • Once, all kachoris are ready, let’s prepare bhel. 

For Bhel: – 

  • For bhel, let’s take a big bowl and add puffed rice, green chili, tomato, boiled potatoes, papdi, onion, salt, chaat masala, coriander-cumin powder, and red chili powder.
  • Then, drizzle green chutney and tamarind chutney into the bowl. Give it a good mix and combine them well.
  • Add sev and mix it once again to incorporate everything.
  • Your bhel is ready! Let’s assemble your bhelwali kachori.

Let’s Assemble: – 

  • Take your fried kachori and make a medium-sized hole in the center.
  • Fill the kachori with prepared bhel.
  • Drizzle tamarind chutney, green chutney, and garlic chutney for an extra burst of flavors.
  • Top it with onion, sev, and pomegranate seeds.
  • Serve bhel kachori immediately and enjoy!

Notes: – 

  • For the kachori dough, use fine rava (semolina).
  • Keep the proportion of maida (all-purpose flour) and rava equal while preparing the dough. Rava will ensure your kachoris are crispy and have a longer shelf life.
  • Ensure that you roll the kachoris into a slightly thin and medium size.
  • When you drop the kachoris, ensure that the flame is high. Then, reduce the flame and continue frying them on medium flame.

Final Words 

Also known as the “King of Kachoris” – this bhelwali or Raj kachori is a treat to your taste buds! Though it contains a lot of ingredients, the result of this whole process will make you love it more. Full of tangy bhel and crunchy sev – try this bhelwali kachori recipe at home and mesmerize your family members with its heavenly flavors!