Suji Kachori
Author: Shilpi Amit
Ingredients
- 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
Instructions
- 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.
Notes
1. While making kachori the sooji mixture should be warm not cold otherwise kachoris will fall apart while frying.
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.
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.
Recipe by Foods And Flavors at https://foodsandflavorsbyshilpi.com/?p=138