Go Back
–+ servings
Print
Rava Matar Kachori Cups

Rava Matar Kachori Cups

Crispy, golden sooji kachoris filled with a spiced green pea filling, topped with yogurt, chutneys, and colorful garnishes — a festive chaat that’s equal parts crisp, tangy, and comforting! 🌿✨

Course Appetizer, Chaat
Cuisine Indian
Keyword party
Custom Category Appetizers, Chaat (Indian Street Food), Diwali, Fusion
Prep Time 30 minutes
Cook Time 25 minutes
Servings 25 mini kachoris
Calories 66 kcal
Author Nidhi Bothra

Ingredients

Rava (Sooji) Mixture:

  • 1 cup semolina , if using coarse then pulse it once in a blender.
  • 1 cup milk
  • 1 1/2 cups water
  • 2 tsp ghee , or oil
  • salt , to taste

Matar Masala Filling:

  • 2 - 2½ cups peas , frozen or fresh
  • 1 tbsp oil, or ghee
  • 2 tbsp cilantro with tender stems
  • 3-4 green chilies
  • 1 inch ginger
  • 1 tbsp cashews , finely chopped
  • 1 tbsp dried cranberries , finely chopped
  • 2 tbsp coconut , grated (fresh or frozen)
  • 1/2 tsp garam masala
  • 1/2 tsp cardamom powder
  • 1 tsp roasted cumin powder
  • 1/2 tsp black salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp mango powder (amchur)
  • salt , to taste

Kachori:

  • 1/2 cup breadcrumbs , for rolling the kachori
  • oil , for frying

Chaat:

  • sweet yogurt , whisk 2 cups yogurt with salt and sugar until smooth and slightly thin for drizzling
  • mint cilantro chutney
  • tamarind chutney

Toppings:

  • carrots , grated
  • beetroot , grated
  • pickled onions
  • pomegranate seeds
  • sev (bhujiya)
  • homemade chaat masala , mix 1/2 tsp each of red chili powder, roasted cumin powder, salt and black salt

Instructions

Make the Rava Mix:

  1. In a pan, add rava (sooji), milk, water, ghee, and salt — all together.

  2. Cook on medium flame, stirring continuously so nothing sticks or clumps.

  3. As it cooks, the mixture will thicken and come together. When it starts leaving the sides of the pan, turn off the gas. Do not over-dry — keep it soft and pliable.

  4. Let it cool slightly, then divide into 25–30 small balls.
  5. Keep covered with a muslin cloth so they stay soft while you make the filling.

Prepare Matar Masala Filling:

  1. In a food processor, pulse together peas, green chilies, ginger, and cilantro stems into a coarse mixture — no water needed.
  2. Heat oil or ghee in a pan. Add the mixture and sauté for 4–5 minutes on medium flame.

  3. Add all the spices and mix well.

  4. Add cashews, cranberries, and grated coconut, and cook another minute till everything blends and becomes fragrant. Do not over-dry — cook just enough so the mixture is easy to handle but still slightly moist for filling.

  5. Turn off the gas, let it cool to room temperature, and keep ready for stuffing.

Shape the Kachoris:

  1. Grease your hands lightly with oil or ghee.

  2. Take one rava ball and flatten it gently on your palm. Place a small spoon of matar filling in the center.

  3. Bring the edges together and seal it nicely, rolling into a smooth ball.

  4. Roll the stuffed kachori in breadcrumbs for a crisper look.

  5. Repeat with all portions.

Frying:

  1. Heat oil on medium flame.
  2. Fry the stuffed kachoris slowly till they are golden and crisp all around.
  3. Drain on paper towels and let cool slightly before serving.

Assemble:

  1. In small serving cups, add a spoon of green chutney at the base.
  2. Add a spoonful of sweet-salty yogurt.
  3. Place one fried kachori on top.
  4. Drizzle a little imli chutney.
  5. Garnish with grated carrots, beetroot, and pickled onions.
  6. Add pomegranate seeds and bhujia for crunch.
  7. Finish with a sprinkle of your chaat masala mix and a touch more yogurt or chutney if desired.
  8. Serve immediately for that perfect mix of crisp, creamy, spicy, and tangy flavors! 🌸

Recipe Video

Recipe Notes

Tip:

  • The chaat masala sprinkled on top is a simple homemade mix of: ½ tsp red chili powder, ½ tsp roasted cumin powder (bhuna jeera),  ½ tsp salt, and ½ tsp black salt. Mix and store in a small jar — perfect for finishing chaats, salads, or roasted snacks!

Party Prep Ahead:

  • The rava dough and matar filling can be made 1–2 days ahead.
  • Keep shaped kachoris covered with a thin muslin cloth or bounty paper in the fridge so no moisture collects.
  • When ready to fry, roll lightly in breadcrumbs if needed — they’ll stay crisp and absorb any moisture.
  • Fry or air-fry just before serving.
Nutrition Facts
Rava Matar Kachori Cups
Amount Per Serving
Calories 66 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 87mg4%
Potassium 73mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 124IU2%
Vitamin C 7mg8%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.