HomeSnacksBhajiyaSuji kachori recipe | Rava kachori recipe | crispy suji kachori recipe...

Suji kachori recipe | Rava kachori recipe | crispy suji kachori recipe | how to make suji kachori

It is a crispy, slightly spicy, but absolutely tasty kachori recipe made with rava and spicy potato stuffing. it can be a very nice alternative to the traditional kachori and can be easily prepared within minutes. It is an ideal evening snack recipe or also can be served with, Green Chutney, and tomato sauce.

I share the perfect ingredient ratio and a few no-fail tips to help you to make perfect kachori on the first attempt. Do try this!

The key to making crispy rava kachori at home are
  • Firstly, I would highly recommend using fine rava for this recipe. Other variants of sooji may not be suitable as they may not give the same texture and crispiness. If you have coarse rava at home, grind it slightly to make it finer.
  • Adding curd to the kachori dough gives it crispiness and the proper color. You can also use buttermilk instead of curd. The ratio of liquid mixture to rava should be 2:1.
  • For the kachori stuffing, I used boiled potatoes and regular spices, but you can also prepare it with matar, moong dal, or onion stuffing.
  • Lastly, fry the kachori on medium flame to get it crispy, flaky, and golden brown. Frying it on low flame will result in oil absorption.

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Recipe video

Suji kachori recipe | Rava kachori recipe | crispy suji kachori recipe | how to make suji kachori

Author Nehas Cook Book
4.50 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack
Cuisine Indian
Servings 15 kachories


For potato stuffing

  • 300 grm or 4 small size boiled potatoes
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • ¼ cup chopped capsicum
  • ¼ cup chopped carrot
  • ¼ cup boiled and slightly mashed green peas
  • ¼ cup chopped onion
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp dry mango powder
  • 1 tsp chaat masala
  • ¼ tsp black salt
  • ½ tsp kasuri methi
  • ¼ tsp turmeric powder
  • 1 tsp sugar
  • 1 tsp lemon juice
  • ½ cup soaked poha
  • ¼ cup coriander leaves

For outer layer of kachori

  • 1 cup fine rava
  • ½ cup curd
  • 1.5 cup water
  • Salt to taste
  • Oil for frying


Making aloo stuffing

  • In a mixing bowl, add boiled potatoes and mash them completely.
  • Then add green chilli paste, ginger paste, chopped capsicum, carrot, green peas, onion, salt, black pepper powder, red chilli powder, coriander powder, cumin powder, garam masala, dry mango powder, chaat masala, black salt, kasuri methi, turmeric powder, sugar, lemon juice, soaked poha and coriander leaves. Mix well.
  • The stuffing is ready. Make a small size ball from it. keep it aside.

Making the outer layer rava dough

  • In a pan, add curd, water and salt. whisk and make an even mixture.
  • Place pan on gas and stir continuously till it starts to boil.
  • Then add rava slowly, stirring continuously in another hand.
  • transfer the cooked rava to a bowl and cool slightly. once the rava is warm knead well till the rava dough turns soft and smooth.

Making kachori

  • Then grease your hand with oil and pinch a ball-sized dough ball. Make all dough balls in the same way.
  • Now into the lemon squeezer, place the dough ball and press it slightly to form a cup into a dough ball.
  • Then stuff aloo stuffing ball in the 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 in a pan.
  • finally, serve rava kachori hot with green chutney and tomato sauce.


  • Cool down boiled potatoes so there is no moisture in it.
  • Soaked poha absorbs water from stuffing.
  • The addition of curd into the outer layer gives crispiness and the perfect color to kachori.
  • Add rava into the boiling mixture so it will easily absorb it.
  • Cook the mixture till it leaves the sides of the pan.
  • Knead cooked mixture and make it smooth.
  • Make a dough ball into the machine and press it slightly. Do not give pressure on it.
  • Cover kachori with a moist cloth. Do not dry it.
  • Fry kachori on medium flame.
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