Sooji ki Kachori | सूजी की कचोड़ी

Saturday, July 30, 2016

When it rains, what do we want to have? Chai and Pakodi? Let's leave pakodi for some other day and talk about it's sibling, Kachori! Monsoons, tea and crispy Kachori sounds like a perfect recipe for blissfulness!

Today, I am sharing the recipe of Kachori with a twist. It's Sooji ki Kachori stuffed with potatoes. It is blissfully crispy and undoubtedly tasty, perfect for munching in this Rainy Season.

Here I have used 3/4th cup of Semolina (Sooji) which gave me 9 medium Kachoris enough for 2-3 people for snacking, but you can use more of Semolina to yield more Kachoris. Also, there was little leftover of Potatoes filling which I later used in making of Bread Pakoras.

Sooji ki Kachori Recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time:  20 Mins  |  Cooking time: 20-25 Mins 


For the Potato filling
  • Potatoes | आलू  - 1 cup boiled and mashed
  • Green Chilli । हरी मिर्च  - 2 small finely chopped
  • Cilantro । हरा धनिया - handful finely chopped
  • Red Chilli Powder । लाल मिर्च पाउडर - 1/4 tsp
  • Cumin Powder । जीरा पाउडर - 1/4 tsp
  • Chat Masala । चाट मसाला - 1/2 tsp
  • Garam Masala । गरम मसाला - 1/4 tsp
  • Salt to taste । नमक स्वाद अनुसार 
For the Semolina Dough
  • Sooji | Semolia । सूजी - 3/4 cup
  • Water । पानी - 1.5 cup
  • Salt । नमक - 1/2 tsp
  • Oil । तेल - 1 tbsp
Condiment - (optional)
  • Cilantro Chutney । हरे धनिये की चटनी 
  • Tamarind Chutney or Ketchup । ईमली की चटनी 


Potato Filling:
  1. Wash and boil the potatoes in a Pressure Cooker for 4-5 whistles.
  2. Once Potatoes cool down completely, peel and mash them. Add all the spices and mix well.
Prepare the Dough:
  1. In a pan, take water and bring to a boil. Add salt and oil.
  2. Reduce the flame to low and add the Semolina gradually. Stir constantly to avoid any lumps.
  3. Cook the mixture till Semolina absorbs all the water and it become like a smooth dough.
  4. Transfer it in to a big bowl so that it will cool down faster.
  5. Once you are able to work on the dough with your hand, apply little oil on your palm kneed the dough for few minutes to make it smooth. (NOTE: we have to work with the dough when it is still warm)
  6. Divide the dough in to 8 or 9 equal size balls.
  7. Take 1 ball and spread it little in between your palm and make a dent in between to fill in 1 tbsp of potato mixture. Fold the corners back towards centre to make a round ball and spread a little with your palm to make a Kachori.
  8. Repeat the process for all the Kachoris
  9. Heat oil in a Kadai. Once the oil is nice and hot, reduce the flame to medium high and add 2-3 kachori at a time and deep fry them on both the side till golden brown. It will take 4-5 mins on each side. Take the Kachoris out on a tissue paper to soak the excess oil. Repeat the process to deep fry all the Kachoris.
  10. Serve the Kachoris hot with Cilantro and Tamarind Chutney.

Take all the ingredients mentioned under Potato filling in a bowl

Mix well and Potato filling is ready

Take Water, Oil and Salt in a pan

Simmer it till it reaches a boiling point.

Add Semolina and cook till it soaks all the water

Once all the water get absorbed.

Transfer it to a bigger bowl so that it can cool down a little bit, to be handled by hand

Knead it for few minutes to make a smooth dough

Take a portion of the dough into your palm, spread it and fill the Potato filling in the middle

Bring edges towards centre and roll it to make a ball. Spread it little bit with your palm to make a Kachori shape

Repeat for all the Kachoris

Once oil is nice and hot, Deep Fry the Kachoris

Enjoy the Kachoris hot with some Chutney's :)

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