Rava kachori recipe | potato rava kachori | suji ki kachori

Rava kachori

It is an easy kachori recipe made with rava and spicy potato stuffing. It is easy to prepare and served with, Green Chutney, and tomato sauce.  It is crispy, slightly spicy, but absolutely tasty and liked by all age groups. I share the perfect ingredient ratio and few no-fail tips to help you to make perfect kachori on the first attempt. Do try this and enjoy its mouth-watering taste along with friends and family!

The key to making quick and crispy kachori at home are;

  • Use fine rava for the outer layer of kachori. If you have semolina (suji) at home then grind it and make it fine.
  • Use a 1:2 ratio of rava and water to cook rava, if you add more water then suji dough will be too soft and absorb oil.
  • Roll kachori when the dough is slightly hot and all the ends of kachori are sealed and squeezed together. Even a tiny opening will make the kachoris open up during frying resulting in a mess.
  • Fry kachori on medium flame.

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Rava kachori

Recipe card for rava kachori

Nehas Cook Book
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Snacks
Cuisine Indian
Servings 4 servings


For potato stuffing

  • 2 tbsp oil
  • ¼ tsp hing
  • 1 tsp cumin seeds
  • 1 tsp crushed coriander seeds
  • 1 tsp fennel seeds
  • 1 tbsp ginger paste
  • 1 tbsp green chilli paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp black pepper powder
  • ½ tsp sugar
  • 1 tsp gram flour
  • 1 cup or 3 medium size boiled and mashed potatoes
  • ¼ cup boiled green peas
  • Salt to taste
  • ½ tsp amchur powder
  • 1 tsp kasuri methi
  • ¼ tsp garam masala

For rava dough

  • 2 cup water
  • ¼ tsp ajwain
  • Salt to taste
  • 1 tsp oil
  • 1 cup fine rava
  • ½ tsp ghee

Other ingredient

  • Oil for deep frying


Making potato stuffing

  • Heat oil in a wok, add jeera and allow it to splutter, add hing, crushed coriander seeds, saunf, ginger, and green chillies, Sauté for a minute.
  • Add red chilli powder, coriander powder, black pepper powder, sugar, and gram flour, cook for a minute.
  • Add boiled potatoes, green peas, and salt to taste, mix well, and lightly mash the potatoes, stir and cook for 4-5 minutes.
  • Add kasuri methi, garam masala, and amchur powder, mix well.
  • Cool down the mixture completely, take a large spoonful of mixture and shape it into balls.

Making rava dough

  • firstly prepare suji dough by boiling 2 cup water, ¼ tsp ajwain, ¼ tsp salt, and 1 tsp oil.
  • once the water comes to a boil; add rava slowly, stirring continuously in another hand.
  • transfer the cooked rava into a bowl and cool slightly.once the rava is warm knead well till the rava dough turns soft and smooth.

Making kachori

  • Then grease hand with oil and pinch a ball-sized dough. Flatten slightly and pressing from sides form a cup.
  • Now stuff a tbsp of aloo stuffing in centre. get the sides together and pinch to seal. Roll it into a round shape.
  • Heat oil and Fry the kachori on medium flame, or you can cook it on appe pan.
  • finally, serve rava kachori hot with green chutney.


  • The addition of gram flour (besan) in stuffing absorbs all moisture from potatoes and makes kachori stuffing dry.
  • cook rava till it becomes smooth and dry.
  • knead kachori dough when it is slightly hot.


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