Knead the dough using soda and add salt. Keep aside for 15-20 minutes for fermentation.
Make small balls of the dough and roll out small kachori and deep fry the same.
Deep fry the small kachoris in a Kadai, till they puff up and are cooked just like puris. Fry these on medium flame. Take out the kachoris from the Kadai and keep aside for cooling.
Stuff all the ingredients in the rajkachori and top with namkeen or bhujia.