Feb 09

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Sooji Kachori| Crispy Rawa Kachori – Easy Indian Snack

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Kachoris are generally made with all purpose flour as outer layer, however this sooji kachori has a crispy outer llayer made with semolina or sooji. I made delicious potato and vegetable mixture as stuffing. It comes out delicious just with plain potato stuffing too.Sooji kachori Thumbnail1Kachoris are generally deep fried, but feel free to shallow fry or bake.



For Stuffing

  • Potatoes – 3 (boiled, peeled and mashed)
  • Ginger – small piece
  • Green Chillies – 2 no
  • Carrots, beans, capsicum, green peas (finely chopped) – 1/2 Cup each
  • Oil – 1 tsp for stuffing
  • Salt – to taste
  • Coriander Powder – 1/4 tsp
  • Red Chilli Powder – 1/4 tsp
  • Garam Masala Powder – 1/4 tsp
  • Amchoor Powder/ Dry Mango Powder – 1/4 tsp
  • Coriander leaves (finely chopped) – 2 tsp

For Outer Layer:

  • Sooji/ Semolina/ Coarse raw – 3/4 Cup
  • Oil – 1 tsp
  • Water – 1 and 1/2 Cup
  • Carom/ Ajwain Seeds – 1/4 tsp
  • Red Chilli Powder – 1/4 tsp
  • Salt – 1/2 tsp or to taste
  • Oil – for deep frying


  • Crush ginger and green chillies to a coarse paste without water. Keep aside.
  • Heat 1 tsp of oil in a small pan, add freshly ground ginger chili paste, carrot, beans, capsicum, green peas and cook for 2 mins.
  • Add coriander powder, dry mango powder, garam masala powder, red chili powder, salt and fry for 10 secs.
  • Add mashed potato, mix with other vegetables. Cook for 2 mins on low heat. Add cilantro, mix until combined.Stuffing is ready, let it cool completely.

For Outer layer:

  • Heat a medium sized sauce pan, add water, carom seeds, red chili powder, salt, oil and bring to a boil.
  • Reduce the flame to low and add rava gradually while stirring the water mixture constantly to avoid lumps.
  • Cook for 5 mins on low heat, outer cover is ready. Cook the mixture until slightly warm.

Shaping Kachoris:

  • Knead shoji mixture with slightly greased palms until smooth.
  • Take 1/4 Cup of sooji mixture and flatten to 3 inch diameter circle, place 2- 3 Tbsp of prepared stuffing at the center. Start sealing the stuffing with the shoji mixture. Seal properly so that stuffing is properly enclosed. Flatten slightly. Shape rest of the kachoris in the same way.

Deep fry:

  • Heat oil for deep frying.
  • Fry kachoris for 8 mins or until golden and crispy in medium high flame.
  • Fry Kachoris in batches.


  • Stuffing can be made with just potatoes.
  • While shaping the kachoris, sooji mixture should be slightly warm and if needed slightly wet your hands if the dough is becoming dry.
  • Deep fry kachoris is batches and oil should be hot otherwise they fall apart while frying.
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