Suji Kachori

By: MadhurasRecipe
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Suji Kachori
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Suji kachori is a very good tea time snack. This can be a good party snack too. As the name suggests this is made from suji or semolina. The stuffing is made from potato. Do try this crispy and crunchy recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Suji Kachori
Suji Kachori

Suji Kachori

Print Recipe
Nutrition facts: 200 Calories 20 grams Fat
Rating: 5.0/5
( 1 Votes )

Ingredients

For Coating:

  • 1/2 cup Fine Suji / Semolina
  • 1 cup Water
  • 1/4 tsp Ajwain / Carom seeds
  • 1 tbsp Oil
  • Salt to taste

For Stuffing:

  • 1 Large Potato
  • 1 Finely chopped Onion
  • 1/2 cup Green peas (Optional)
  • 1 tsp Ginger Garlic paste
  • 1 tsp Red chili powder
  • Salt to taste
  • 1 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Cumin seeds
  • 1 tsp Lemon juice
  • 1 tbsp Oil
  • Finely chopped Coriander leaves
  • Oil for frying

Instructions

For Stuffing:

  • Heat up oil in a pan.
  • Add cumin seeds and let them sizzle up.
  • Add onion and mix well.
  • Cook for about 4-5 minutes or until onion turns nice and soft.
  • Add green peas and mix well. You can skip green peas if you don’t like.
  • Cook for just about 2 minutes.
  • Add ginger garlic paste, coriander powder, turmeric powder, red chili powder and mix well.
  • Cook for another 2 minutes.
  • Boil the potato, peel and mash it.
  • Add boiled potato and salt. Mix well.
  • Turn off the heat and add lemon juice, coriander leaves.
  • Mix well and stuffing is already.

For Coating:

  • Add water into a pan and bring it to boil.
  • When water begins to boil, add salt, carom seeds and oil. Mix well.
  • Add suji and mix it quickly. No lumps of suji should be formed.
  • When suji comes together like dough, turn off the gas.
  • Transfer the suji into another bowl, knead it just once.
  • Do it when it is a little hot or warm.
  • If you delay it the suji will turn dry and you won’t get that smooth consistency.
  • Take a small ball of suji dough and smoothen it.
  • Make a pari same as we make for momos.
  • Add about a tbsp of stuffing and bring all the edges together.
  • Seal and flatten it to give a shape of kachori.
  • Heat up oil in a pan and drop kachori into hot oil.
  • Fry kachoris on medium heat until these get nice deep golden color form both sides for about 7-8 minutes.
  • After about 3-4 minutes flip the kachori and fry from other side too.
  • Take the kachoris out, drain excess oil and transfer these into a dish.
  • Suji kachori is already.
  • It goes well with tamarind chutney or spicy green chutney.
  • It also tastes good as it is.

Notes

  • If you are using fresh peas, add them along with onion itself in tadka.

Recipe Video

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