May 212015
 
sooji-kachori

Sooji or semolina kachori is a quick snack recipe that you can prepare within a short notice. It is a crisp snack which has a sooji crust on the outside and a soft potato filling inside. This kachori uses sooji for the crust and hence is different in texture to what we make using moong dal or other dal.

The sooji is first cooked and then a filling (I used aloo filling here) is placed inside the sooji and deep fried in oil. The outcome is a delicious crispy kachori with a lovely soft filling.

I ate kachoris for the first time at an Indian store in Chicago. It was difficult to get Indian food near our place then and so whenever I got a chance, I used to try all the different snacks available in that store. The kachoris I ate there has a lot of cumin seed flavored filling in it with very less vegetables. I sometimes prepare in that way too especially when we go for road trips or picnics.

 

sooji kachori

 

I used aloo filling for this recipe but you can use any other filling like paneer, cauliflower etc. I also like using the same filling that we use for making paneer kofta, cabbage kofta and gobi kofta. They taste yummy too !!

 

sooji kachori

 

One tip for this recipe is be very quick when you cook the sooji for this recipe and you have to keep stirring it so that lumps are avoided.

 

Makes: 3 kachoris

Preparation time: 15 mins

Cooking time: 15 mins

For crust:

Suji or semolina or upma rava – ½ cup

Water – 1 cup

Ajwain or carom seeds – ½ tsp

Oil – 1 tsp + to deep fry

Salt – to taste

 

For stuffing:

Aloo or potato – 1 medium (boiled, peeled and mashed)

Red chili or lal mirch powder – ½ tsp

Amchur or dry mango powder – ½ tsp

Garam masala powder – ¼ tsp

Coriander or dhania powder – ¼ tsp

Green chili – 1 (very finely chopped)

Coriander leaves – 1 tbsp (very finely chopped)

Salt – to taste

sooji kachori

Procedure:

  1. Mix all the ingredients under ‘for stuffing’ and set aside.
  2. Take a pan and add 1 cup water to it. Add salt to taste, 1 tsp oil and ajwain seeds to it. Let it come to a boil.
  3. Once it comes to a boil, reduce the heat to medium and slowly add the semolina.
  4. Simultaneously keep stirring the mixture so that no lumps are formed.
  5. Once it thickens and comes together, remove from heat and transfer to a bowl to cool slightly so that we will be able to make balls out of them.
  6. The semolina should not cool completely, it should be warm enough for you to work with it or else it will fall apart when you make balls.
  7. Once you are able to handle them, knead it slightly like you prepare roti dough.
  8. Make 3 balls from the dough.
  9. Apply 1 tsp oil on your palms and flatten each ball slightly.
  10. Take ½ tbsp of aloo filling and place it on the flattened ball.
  11. Seal it from all sides and flatten it gently, but not too much. Make sure the edges are smooth and not coming apart.
  12. Deep fry these on a medium-low heat till they turn golden and crisp.
  13. Transfer to a paper towel and serve warm!!

Serve these kachoris as an evening snack along with ketchup. You can prepare the same version using cheese as filling and kids will go crazy over these 🙂

 

sooji kachori

 

For more snack recipes, refer my links here — tofu nuggets, mirchi bajji, coin pizza, papdi chaat, fried baby corn.

  4 Responses to “Sooji Kachori with aloo stuffing”

  1.  

    Lovely recipe PK. I am extremely sorry for not commenting previously. With the blog move I lost your posts in my reader and then I moved to self hosting and lot of confusion. Will be around more.

  2.  

    Wow !!! wonderful kachori poojita..Loved the way it is prepared..Nice clicks as well.

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