How to make Sooji ki Kachori -

Semolina dough balls stuffed with spicy potato mixture and deep fried

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Roasted semolina, Carrom Seeds

Cuisine : Indian

Course : Snacks and Starters

Sooji ki Kachori

Sooji ki Kachori Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sooji ki Kachori Recipe

  • Roasted semolina 1 cup

  • Carrom Seeds 1 teaspoon

  • Salt to taste

  • Ghee 1 tablespoon

  • Potatoes , boiled, peeled and mashed 1 cup

  • Green peas ,shelled and boiled ½ cup

  • Green chillies finely chopped 2-3

  • Ginger finely chopped 1 tablespoon

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Coriander powder 1 tablespoon

  • Oil for deep-frying

  • Tomato ketchup for serving


Step 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.

Step 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.

Step 3

Heat sufficient oil in a kadai.

Step 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.

Step 5

Deep-fry the kachoris in hot oil till golden and crisp. Drain on absorbent paper.

Step 6

Arrange the kachoris on a serving plate and serve with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.