Try Our Cripsy Kachori Recipes.😋

Suji Kachori

Servings - 2 - 3

INGREDIENTS
Water - 900 milliliters
Oil - 1 tablespoon
Carom seeds - 1/4 teaspoon
Salt - 1 teaspoon
Semolina - 390 grams
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Ginger - 2 teaspoons
Green chili - 2 teaspoons
Onions - 80 grams
Boiled green peas - 110 grams
Boiled mashed potatoes - 425 grams
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Salt - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
Oil - for frying

PREPARATION
1. Heat 900 milliliters water in a heavy skillet, add 1 tablespoon oil, 1/4 teaspoon carom seeds, 1 teaspoon salt, 390 grams semolina and mix it well.
2. Cook for 5 - 7 minutes on low heat.
3. Stir continuously till it becomes like dough.
4. Transfer the dough into a bow and cool slightly.
5. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin and stir well.
6. Add 2 teaspoons ginger and saute for a minute.
7. Then, add 2 teaspoons green chili, 80 grams onions and fry till translucent.
8. Now, add 110 grams boiled green peas and stir well.
9. Add 425 grams boiled mashed potatoes and mix it well.
10. Cook for 3 - 5 minutes.
11. Then, add 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
12. Add 2 tablespoons coriander and mix it again.
13. Cook for 3 - 5 minutes.
14. Remove it from heat and transfer the mixture into a bowl.
15. Grease your hand with oil.
16. Take some semolina dough in your hand and flatten it with help of your hand.
17. Now, place the prepared stuffing in the center and roll it into a ball.
18. Then, flatten it slightly.
19. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
20. Drain it on an absorbent paper.
21. Serve hot.

Moong Cheese Kachori

Servings - 2 - 3

INGREDIENTS
All purpose flour - 130 grams
Wheat flour - 110 grams
Oats flour - 65 grams
Salt - 1 teaspoon
Oil - 2 teaspoons
Water - 200 milliliters
Mung beans sprouts - 150 grams
Water - 400 milliliters
Boiled mashed potatoes - 100 grams
Mozzarella cheese - 90 grams
Chilli flakes - 1 teaspoon
Mixed herbs - 1 teaspoon
Salt - 1/2 teaspoon
Oil - for frying
Mint - 15 grams
Coriander - 15 grams
Green chili - 2
Ginger - 1 tablespoon
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Lemon juice - 1 tablespoon
Water - 2 tablespoons

PREPARATION
1. In a mixing bowl, add 130 grams all purpose flour, 110 grams wheat flour, 65 grams oats flour, 1 teaspoon salt, 2 teaspoons oil, 200 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 - 25 minutes.
3. Take a heavy skillet, add 150 grams mung beans sprouts, 400 milliliters water and stir well.
4. Cover it with lid and boil for 10 - 12 minutes.
5. Remove it from heat and drain.
6. Transfer this into a mixing bowl, add 100 grams boiled mashed potatoes, 90 grams mozzarella cheese, 1 teaspoon chilli flakes, 1 teaspoon mixed herbs, 1/2 teaspoon salt and mix all the ingredients well.
7. Take a ball from the dough and flatten it with the help of a rolling pin.
8. Add some prepared mixture on it.
9. Close it tightly and shape it into a kachori.
10. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
11. Darin it on an absorbent paper.
12. In a blender, add 15 grams mint, 15 grams coriander, 2 green chili, 1 tablespoon ginger, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1 tablespoon lemon juice, 2 tablespoons water and blend well.
13. Serve kachori with prepared chutney.