Kachori is one of the most popular snacks in Northern part of India, especially in Uttar Pradesh and Rajasthan.
Mostly Kachoris are made with maida (all-purpose flour) and filled with spicy mixture and deep fried. It is served as snack and even as main meal in some places, accompanied with chutney or sometimes with spicy Aloo (Potato) Curry.
I had many types of Kachoris since my childhood, but never thought of Sooji (Rava or Samolina) Kachori until I had it at my Sister’s place sometime back. I was surprised to learn that kachoris could be made in such a way. Sooji is widely used in making upma, or halwa. But kachori was an unusual one for me. It was crispy from outside and soft and creamy from inside. Just like a perfect snack. Since then this has been my one of my favorite snacks and I often make it for my friends and guests.
In North India usually we get only one type of Sooji (Rava or Samolina) that we use for everything but in South India we get different types of Sooji used for different types of preparations. In this recipe we used upma rava or coarse rava. Do not use any other Sooji (rava) in this recipe. It won’t work that well and kachoris wont come out good . I used potato stuffing in this recipe. There are other popular fillings like mashed peas, dal masala or onion masala. You can actually substitute it with any stuffing of your choice. Be versatile and be imaginative. Don’t forget to seal the sides properly before frying. We don’t want filling to come out while frying.
I really recommend you to watch my easy to follow step by step instructional video on how to make sooji or rava kachoris.
Sooji or Rava Kachori Video Recipe
Sooji or Rava Kachori Detailed Recipe Card
- Boiled Potato: 1,
- Coarse Sooji (Rawa, Semolina): ½ cup,
- Water: 1 cup,
- Carom Seeds (ajwain): 1 tsp,
- Chaat masala: ½ tsp,
- Green Chilly: 2(or as hot as you like),
- Salt: To taste,
- Oil: For deep frying
- Mash the boiled potato. Mix chat masala, little salt and green chilly to it.
- Heat the pan. Put one glass of water, sooji, carom seeds, salt and one teaspoon oil in it.
- Stir till sooji becomes just thick enough to make the balls. Let it cool for some time.
- Heat oil in a pan for deep frying the kachoris at medium heat.
- Put some oil in your palm and take medium size sooji dough and make bowl shape.
- Put the potato stuffing inside and roll the sooji bowl to cover the stuffing. Pat the ball with your palm to flatten the sides.
- Fry them on medium heat till they turn golden brown.
2. Make sure to seal all the sides otherwise kachoris will fall apart while frying.
3. Make sure oil is not very hot while deep frying the kachoris otherwise kachoris will cook only from outside.
4. Use only coarse rava to make sooji kachoris.