SUJI KACHODI RECIPE: Make hot semolina kachori at home, know its recipe

SUJI’S TASTY KACHODI :Kachori is a popular spicy dish of our country. It is a huge hit as a street food. Anyone’s mouth will water on seeing hot kachoris coming out of the pan. People often enjoy them. No special occasion is required for this. Generally kachoris are prepared from refined flour, but kachoris made from semolina (rava) are also tasty. They are quite tasty. Be it children or adults, everyone likes its taste. What to say about semolina kachoris made with potato stuffing. If you are thinking of trying something new then this is a great option.

Ingredients

Semolina (rava) – 1 cup

Boiled potatoes – 2-3

Chopped green chilli – 1 tsp

Chopped coriander leaves – 2 tbsp

Ginger paste – 1/2 tsp

Ajwain – 1/4 tsp

Asafoetida – 1 pinch

Turmeric – 1/4 tsp

Kashmiri red chilli powder – 1/2 tsp

Amchur (dry mango powder) – 1/2 tsp

Garam masala – 1/2 tsp

Fennel seeds – 1/2 tsp

Coriander seeds crushed – 1/2 tsp

Cumin seeds – 1 tsp

Oil – as per need

Salt – as per taste

Method (Recipe)

– First of all, put 2 spoons of oil in a pan and heat it on medium flame.

– After the oil is heated, add cumin seeds, coriander seeds, fennel and fry for some time.

– After this, add chopped green chillies and ginger paste to the spices, mix and sauté while stirring.

– After frying for a few seconds, add turmeric, red chili powder, garam masala, dry mango powder and a pinch of asafoetida in the pan.

– When the aroma starts coming from the spices, take boiled potatoes, mash them, put them in the pan and mix them with the spices.

– After this, add salt to the stuffing. Finally, mix green coriander leaves and turn off the gas and take out the potato stuffing in a bowl.

– Now pour 2 cups of water in a vessel and add carom seeds, 1 teaspoon oil and a pinch of salt in it.

– When the water starts boiling, slow down the gas flame and slowly add semolina to it and keep stirring it with the help of a spoon.

– Now cover the vessel and let the semolina boil on low flame for 3-4 minutes.

– After this, transfer the cooked semolina to a large bowl and let it cool.

– When the semolina cools down, knead it with your hands to make a soft and smooth dough.

– After the dough is ready, take out a ball sized dough and flatten it and press it from the edges to give it the shape of a bowl.

– Now fill potato stuffing in the centre and then close it from all sides.

Now make a ball by pressing it slowly and then place it between the palms and flatten it a little.

– Make all the kachoris in the same way. Heat oil in a pan and add semolina kachoris in it and deep fry them until they turn golden.