Suji Kachori

Instructions

For Stuffing:

• Heat up oil in a pan.
• Add cumin seeds and let them sizzle up.
• Add onion and mix well.
• Cook for about 4-5 minutes or until onion turns nice and soft.
• Add green peas and mix well. You can skip green peas if you don’t like.
• Cook for just about 2 minutes.
• Add ginger garlic paste, coriander powder, turmeric powder, red chili powder and mix well.
• Cook for another 2 minutes.
• Boil the potato, peel and mash it.
• Add boiled potato and salt. Mix well.
• Turn off the heat and add lemon juice, coriander leaves.
• Mix well and stuffing is already.

For Coating:

• Add water into a pan and bring it to boil.
• When water begins to boil, add salt, carom seeds and oil. Mix well.
• Add suji and mix it quickly. No lumps of suji should be formed.
• When suji comes together like dough, turn off the gas.
• Transfer the suji into another bowl, knead it just once.
• Do it when it is a little hot or warm.
• If you delay it the suji will turn dry and you won’t get that smooth consistency.
• Take a small ball of suji dough and smoothen it.
• Make a pari same as we make for momos.
• Add about a tbsp of stuffing and bring all the edges together.
• Seal and flatten it to give a shape of kachori.
• Heat up oil in a pan and drop kachori into hot oil.
• Fry kachoris on medium heat until these get nice deep golden color form both sides for about 7-8 minutes.
• After about 3-4 minutes flip the kachori and fry from other side too.
• Take the kachoris out, drain excess oil and transfer these into a dish.
• Suji kachori is already.
• It goes well with tamarind chutney or spicy green chutney.
• It also tastes good as it is.