Kachori recipe of semolina: the recipe for making salty and crispy Kachori

Sugi Kachori is a spicy, simple and easy Kachori recipe. These snacks and crispy cupboards are prepared with many styles. It Suji Kachori is a spicy, simple and easy pudding Kachori recipe. These snacks and crispy cupboards are prepared with many styles. But this unique and delicious recipe of Kachori stuffed with spicy potato will definitely enhance your mouth taste. Suji Kachori is one of the most popular snacks in North India, especially Uttar Pradesh and Rajasthan. Suji kachori, kachori of urad dal or moong dal kachori or any other kachori is very different. You definitely would like to eat it.

Course Evening Snack
Cuisine North Indian
Keyword Kachori, semolina Kachori
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Kachori

Ingredients:

Ingredients for filling potatoes:
2 cups potatoes boiled and mashed
1/2 cup onion chopped
1/4 cup frozen peas
Salt to taste
1/4 tsp Garam Masala
1 tablespoon red chili powder
1 tbsp Coriander Powder Chili
1/2 teaspoon turmeric powder turmeric
1 teaspoon Amchur powder
1 teaspoon cumin seeds
1 tablespoon oil
Chopped 3 green chilies
2 tablespoons coriander leaves cut

Ingredients for Vegetable Dough:

1 cup semolina / Semolina / Rave
2 cups of water
1/4 teaspoon asafetida
1/2 teaspoon salt
1 teaspoon oil
Oil to fry

Instructions: Preparation of Potato for Sour Kachori:

Collect all the necessary ingredients. Heat a tablespoon of oil in a pan, put cumin and roast it. Add chopped onion and roasted medium on the heat until it becomes pink. Grind forward and roast it for a few seconds.

Now add mashed potatoes, salt, red chili powder, coriander powder, turmeric, Garam masala, amchoor powder and green chilies. Mix it very well. 2 tablespoons chopped coriander leaves and mixes well. Its Potato stuffing is ready for Kachori.

Preparation for making semolina Kachori:

Take 2 cups of water in any cooking utensil and keep it on the hood. When you see the water, the water starts boiling, and then adds 1/4 teaspoon hinge, ½ teaspoon salt and 1 tablespoon of oil. Mix it well and let it boil.

Once the water comes to boil, do it through the medium and slowly pouring semolina as well as continuously with the other hand.

Cook semolina continuously while on a low gas. Turn off the gas when the semolina is thickened. Duck and let it rest for 3 minutes or until the semolina is not cooked properly.

Remove the baked semolina in a bowl and cool slightly. Now the mixture is a little cold and the heat is tolerant for you, it is ready to use. When it starts to cool down and knead with a hand, apply a little oil on your hand and knead it well and make soft and soft dough.

Applying a little oil on your hand, prepare an equal amount of ball-shaped dough and break it and make a roll.
Spread it among your palms and make a cup by pressing the edges. Now It's Inside the potato stuffing.
Bring together all the edge and close it with pinch.

Now press the fill with the hand of the second hand and flatten it with the size of the kachori. Put on one side of the plate and keep all the flour in flattened manner and keep it flattened. Heat oil in a pan and the oil should be moderately hot. When the oil is hot enough, gradually slide the cuties into the hot oil.

Run in the middle and fry on medium flame. Suji kachori is golden and crisp until it is cooked. Suji kachori is ready to be made. Serve and eat them with green coriander chutney or tomato sauce.

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