Suji Kachori is a simple and easy kachori recipe prepared with semolina or rava in a spiced potato or aloo stuffing. it can be very nice alternative to the traditional khasta kachori recipe and can be prepared within minutes for evening snacks.
Suji kachori can be made easily at home with readily available ingredients. There are no fancy items required in the preparation of suji kachori.
Kachoris are one of the most popular snacks in northern India, especially Uttar Pradesh and Rajasthan. A good appetizer always sets the tone for an awesome meal and makes a perfect impression about what to expect ahead. And this recipe of potato stuffed deep fried semolina kachoris will be a star in any gathering or party!
These namkeen and crispy kachoris are prepared with numerous styles. But this unique and delicious recipe of spicy potato stuffed semolina kachori will surely awaken your taste buds. Crispiness of semolina kachori is very different from urad dal kachori or moong dal kachori or any other kachori. You’ll surely love eating this.
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recipe card for Suji Kachori :
Suji Kachori Recipe | Semolina Khasta Kachori Recipe
Ingredients
for aloo stuffing:
- 2 cup potatoes boiled and mashed
- 1/2 cup onion chopped
- 1/4 cup frozen peas
- Salt to taste
- 1/4 tsp garam masala
- 1 tbsp red chilli powder
- 1 tbsp coriander powder dhania
- 1/2 tsp tumeric powder haldi
- 1 tsp amchur powder
- 1 tsp jeera
- 1 tbsp oil
- 3 green chillies chopped
- 2 tbsp coriander leaves chopped
for suji dough:
- 1 cup Suji/Semolina/Rava
- 2 cup Water
- 1/4 tsp Asafoetida
- 1/2 tsp salt
- 1 tsp oil
- Oil for frying
Instructions
Preparing aloo stuffing for suji kachoris:
- Collect all the required ingredients.
- Heat oil in pan, add 1 tbsp oil, cumin seeds and saute it.
- Also add chopped onion and saute till it turns pink on medium flame.
- Further add peas and cook for few seconds.
- Now add mashed potatoes, salt, red chilli powder, coriander powder, haldi, garam masala, amchur powder and green chilli.
- Mix it very well.
- Add 2 tbsp coriander and mix well.
- Aloo stuffing is ready for kachori.
Making suji kachoris:
- Take 2 cups of water in any cooking vessel and place it on flame simmering.
- When you see water is simmering, add 1/4 tsp hing, ½ tsp salt and 1 tbsp oil to it.
- Mix it well and bring it a boil.
- Once the water comes to a boil; keeping the flame on medium adding rava slowly, stirring continuously in another hand.
- Keep stirring continuously so that it does not form lumps and cook on low flame until it turns thick and dense in consistency.
- When suji absorbs water, turn off the flame.
- Cover and let it rest for 3 minutes or till suji is cooked well.
- Transfer the cooked suji into a bowl and cool slightly.
- Now the mixture is slightly cool and the heat is tolerable to you, its ready to use.
- When suji cools down, grease your hands with oil and knead it well to make a smooth and soft dough.
- Grease hand with oil, pinch a ball sized dough and roll into a round shape.
- Flatten it between your palms and pressing from sides form a cup.
- Put the potato stuffing inside.
- Get the sides together and pinch to seal.
- Gently flatten the stuffed dough ball with your hands giving the shape of kachori.
- Keep it aside. Repeat the same process with the rest of the dough.
- Heat oil in a pan. The oil should be medium hot. When the oil is hot enough, gently slide the kachoris into the hot oil.
- Stir occasionally and fry on medium flame.
- Fry till the suji kachori turns golden and crisp.
- Suji kachori is ready.
- Serve these tempting and mouth drooling crispy suji kachoris steaming hot with any Indian dip/chutney like green coriander chutney, mint chutney or tomato. They taste super delicious.
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how to make suji kachori step by step photo :
Preparing aloo stuffing for suji kachoris:
1.Collect all the required ingredients.
2.Heat oil in pan, add 1 tbsp oil, cumin seeds and saute it.
3.Also add chopped onion and saute till it turns pink on medium flame.
4.Further add peas and cook for few seconds.
5.Now add mashed potatoes, salt, red chilli powder, coriander powder, haldi, garam masala, amchur powder and green chilli.
6.Mix it very well.
7.Add 2 tbsp coriander and mix well.
8.Aloo stuffing is ready for kachori.
Making suji kachoris:
1.Take 2 cups of water in any cooking vessel and place it on flame simmering.
2.When you see water is simmering, add 1/4 tsp hing, ½ tsp salt and 1 tbsp oil to it.
3.Mix it well and bring it a boil.
4.Once the water comes to a boil; keeping the flame on medium adding rava slowly, stirring continuously in another hand.
5.Keep stirring continuously so that it does not form lumps and cook on low flame until it turns thick and dense in consistency.
6.When suji absorbs water, turn off the flame.
7.Cover and let it rest for 3 minutes or till suji is cooked well.
8.Transfer the cooked suji into a bowl and cool slightly.
9.Now the mixture is slightly cool and the heat is tolerable to you, its ready to use.
10.When suji cools down, grease your hands with oil and knead it well to make a smooth and soft dough.
11.Grease hand with oil, pinch a ball sized dough and roll into a round shape.
12.Flatten it between your palms and pressing from sides form a cup.
13.Put the potato stuffing inside.
14.Get the sides together and pinch to seal.
15.Gently flatten the stuffed dough ball with your hands giving the shape of kachori.
16.Keep it aside. Repeat the same process with the rest of the dough.
17.Heat oil in a pan. The oil should be medium hot. When the oil is hot enough, gently slide the kachoris into the hot oil.
18.Stir occasionally and fry on medium flame.
19.Fry till the suji kachori turns golden and crisp.
20.Suji kachori is ready.
21.Serve these tempting and mouth drooling crispy suji kachoris steaming hot with any Indian dip/chutney like green coriander chutney, mint chutney or tomato. They taste super delicious.
recipe notes for suji kachori :
- Semolina should be slightly warm, make sure it doesn’t cool down too much else dough will turn hard and it gets difficult in making kachoris.
- If dough turns cool with some or the other reason then add some lukewarm water and knead the dough again until smooth and make kachoris.
- Make sure to stir continuously while adding suji else there are chances for lumps to form.
- Use 1:2 ratio of suji and water to cook suji, if you add more water then suji dough will be too soft and absorb oil.
- Fry on medium flame to get crunchy, flaky and golden kachori.
- Suji kachori recipe tastes great when prepared with medium suji.
- Make sure to seal all the sides otherwise kachoris will fall apart while frying.
- Make sure oil is not very hot while deep frying the kachoris otherwise kachoris will cook only from outside.