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Tuesday, February 16, 2016

Sooji Kachori

Normally Kachoris are made out of maida/all purpose flour as the outer crust but this one is made out of Sooji/semolina. 
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.

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