This mouth-watering tea time snack is easy to cook and looks delicious. Try it with FOODThink roasted semolina and get the best taste.
- FOODThink Roasted Semolina - 1 cup (180 grams)
- Potato - 4 (300 grams) (boiled)
- Oil - for frying kachoris and adding in semolina
- Green coriander - 1-2 tbsp
- Coriander powder - 1 tsp
- Mango powder - 1/4 tsp
- Red chilly powder - less than 1/4
- Carom seeds - 1/4 tsp
- Garam masala - less than 1/4 tsp
- Green chilly - 1 (finely chopped)
- Ginger - 1 inch (finely chopped)
- Salt - 1 tsp (as per taste)
- First of all, to prepare stuffing of kachori boll the potatoes and peel them after boling.
- Take a medium bowl, mash boiled potatoes in that. Add ½ tsp salt, ginger, coriander powder, mango powder, red chilly powder, green chilly, garam masala and chopped green coriander in mashed potatoes.
- Mix well while mashing potatoes more and more. Stuffing for kachori is ready now Now simmer 2 cups of water in a vessel. Add carom seeds in simmering water.
- Add semolina and stir the mixture well.
- Keep string until it turns thick and dense. Turn off the flame when its consistency becomes dense.
- Keep stirring constantly. Transfer semolina dough in a bowl after that.
- Now grease your hands with some oil and knead the dough with your hands.
- Pinch small to medium size portion from the dough and roll into a round shape.
- Flatten the portion of dough in your fingers and top it up with 1-1.5 tsp stuffing.
- Close the stuffing from all sides and flatten the stuffed dough ball. Repeat the process until entire dough is utilized.
- Heat enough oil in a wok or pan. When the oil is medium hot, slide the kachoris to it and deep fry until golden brown from all sides.
- Drain out the fried kachoris on paper kitchen towels to remove excess oil. Similarly fry the rest as well. Khasta sooji kachoris are ready.
- Serve these tempting and mouth drooling crispy sooji kachoris steaming hot with any Indian dip/chutney like green coriander chutney, mint chutney or tomato. They taste super delicious.
Adapted From : http://www.dishesguru.com/