Sooji ki Kachori

Ingredients list for Sooji ki Kachori

• 1 cup Roasted semolina
• 1 teaspoon Carrom Seeds
• to taste Salt
• 1 tablespoon Ghee
• 1 cup Potatoes , boiled, peeled and mashed
• ½ cup Green peas ,shelled and boiled
• 2-3 Green chillies finely chopped
• 1 tablespoon Ginger finely chopped
• 1 tablespoon Dried pomegranate seeds (anardana)
• 1 tablespoon Coriander powder
• for deep-frying Oil
• for serving Tomato ketchup

Method

1. Heat ½ cup water in a non-stick pan, add carom seeds, salt and ghee and bring it to a boil. Add semolina and mix well. Transfer this mixture into a bowl and mix well. Knead into a dough.
2. To make stuffing, put potatoes into another bowl, add green peas, green chillies, ginger, dried pomegranate seeds,coriander powder and salt and mix well.
3. Heat sufficient oil in a kadai.
4. Divide the dough into equal portions, shape them into balls, shape each portion into a katori, place some potato mixture in it, gather the edges, sealand roll into a ball. Flatten slightlyto make kachori.
5. Deep-fry the kachoris in hot oil till golden and crisp. Drain on absorbent paper.
6. Arrange the kachoris on a serving plate and serve with tomato ketchup.

Nutrition Info