The taste of these Kachoris are delicious and very light on the tummy.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 4-5
Sooji/Semolina: 1 cup
Potatoes: 4 boiled
Coriander leaves/cilantro: 1 teaspoon
Coriander powder: 1 teaspoon
Amchur/Dry mango powder: 1/4 teaspoon
Red chili powder: 1/2 teaspoon
Carom seeds/ Ajwain: 1/4 teaspoon
Garam masala: 1/4 teaspoon
Green chili: 1 chopped finely
Ginger: 1" chopped finely
Salt to taste
Mash up the potatoes and mix all ingredients except Sooji and make the filling ready.
Take 2 cups of water and bring it to a boil. Simmer the stove and add ajwain, salt, 1 tablespoon of oil and Sooji. Mix constantly and cook on low flame until it turns thick in consistency.
Keep stirring to cool the dough.
Grease your palms and take dough that equals to the size of a small lemon and flatten with your hands.
Place 1-1.5 teaspoons of filling and seal the Sooji dough. Now, flatten it gently to give it the shape of Kachoris.
Heat oil for deep frying and fry the Kachoris to golden brown on both sides.
Serve hot with hot sauce or ketchup.