How to make Sooji ki Kachori -
Semolina dough balls stuffed with spicy potato mixture and deep fried
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Roasted semolina, Carrom Seeds
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Drums Of Heaven (Chicken Lollipops) Khakra Sandwich - SK Khazana Masoor Dal Ke Pakode Parsi Keema Pav
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
Method
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.
Nutrition Info
Calories : 1438 Kcal
Carbohydrates : 196.9 gm
Protein : 32.7 gm
Fat : 57.9 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
